Cookin' with Carol recipes on NBC5 - April 2008

Skillet Shrimp Scampi

Serves 4

This quick shrimp scampi is lower in fat than the classic recipe, plus great fun to make!

2 tablespoons olive oil

4 cloves garlic, minced

1/2 teaspoon dried oregano

1 pound shrimp, peeled and deveined

2 tablespoons chopped fresh parsley

1 teaspoon chopped fresh thyme

Salt and pepper to taste

2 tablespoons brandy (optional)

Cooked pasta to serve

Chopped fresh chives for garnish

Lemon wedges for garnish

Heat a large skillet over medium heat. Add olive oil, garlic, and oregano, and cook for 10 to 15 seconds, stirring occasionally (be careful not to burn the garlic). Add shrimp, parsley, thyme, and salt and pepper to taste, and sauté over medium-high heat for 3 to 4 minutes, or until shrimp is just cooked through. Add brandy and carefully ignite with a long match. (Do not pour from bottle, as the liquid in the bottle could ignite and shatter the bottle.) When flames die down, spoon shrimp mixture over cooked pasta, garnish with chopped fresh chives, and serve lemon wedges on the side for a squeeze of fresh lemon over the top, if desired.

(Air Date: April 5, 2008)

Springtime Salad

Serves 4

Fresh tastes from the spring garden for lunch or dinner!

1 teaspoon olive oil

1/2 cup walnuts

1 tablespoon brown sugar

1/4 cup olive oil

3 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

Salt and pepper to taste

4 cups fresh spinach

1 cup sliced strawberries

2 tablespoons dried cherries

1/4 cup shaved Parmesan cheese

Fresh herbs for garnish

Heat a large skillet over medium heat. Add 1 teaspoon olive oil and walnuts and cook for 2 to 3 minutes, or until walnuts are toasted. Add brown sugar and cook for 1 minute or until sugar is dissolved and slightly caramelized, stirring constantly. Watch carefully, so it does not burn. Spread walnuts on a foil-lined baking sheet (spray the foil with cooking spray). For the salad dressing, combine in a jar with a tight fitting lid, 1/4 cup olive oil, balsamic vinegar, honey, and salt and pepper to taste; shake to combine. For the salad, place spinach in salad bowls and top with strawberries and cherries. Drizzle salad dressing over salads and top with toasted walnuts and Parmesan cheese. Garnish with fresh herbs, if desired, such as fresh mint leaves or lemon balm.

(Air Date: April 12, 2008)

Focaccia with Sun-Dried Tomatoes and Olives

Serves 8

This Italian flatbread is very similar to pizza, without the tomato sauce and cheese. However, it is often prepared with various toppings, such as this version with sun-dried tomatoes, garlic, rosemary, and olives. It is often served as an appetizer, or with soup and salad, and it is almost always served with olive oil for dipping.

1 cup warm water (105°F)

1 packet (1 tablespoon) active dry yeast

1/2 teaspoon sugar

3 cups all-purpose flour

2 tablespoons olive oil

1 teaspoon salt

1/4 cup chopped sun-dried tomatoes, softened (see note below)

1/2 cup chopped Greek olives

1 tablespoon chopped fresh rosemary

2 cloves garlic, chopped

Stir yeast and sugar in warm water until dissolved. Let stand 5 minutes, or until mixture smells fermented (it may foam on top). Place flour, olive oil, and salt in the work bowl of a food processor fitted with the plastic dough blade (or metal blade). Start the food processor and pour in the water/yeast mixture. Stop the food processor when all the liquid is added. Pulse a few times to see if the dough needs extra water or flour. Look for a dough that is not too sticky, nor too dry. (If you need to correct, add water or flour 1 tablespoon at a time.) Let the food processor run for 1 minute and the dough will form a ball. Place dough into a lightly greased bowl and cover with a towel. Let rise for 1 hour in a draft-free place. Spray a baking sheet with cooking spray. Punch dough down and press dough out onto the baking sheet. You can use kitchen scissors to make decorative patterns in the dough, if desired. Arrange sun-dried tomatoes, olives, rosemary, and garlic over the dough. Bake in a preheated 375°F oven for 25 to 30 minutes, or until focaccia is golden brown. Drizzle 2 tablespoons olive oil on top of focaccia, if desired, or serve with olive oil for dipping on the side.

Notes:

Soak sun-dried tomatoes in hot water for 10 minutes to soften.

(Air Date: April 19, 2008)