Herself's Recipes

This is another dish I had in a restaurant that I worked very hard to reverse engineer.

If you are short on shrimp add some chopped up cooked broccoli or zucchini instead.

1/2 cup cooking wine, red
2 T balsamic vinegar
10 cloves crushed garlic
1 stick butter
juice of 1/2 Lemon
2 T olive oil
3/4 lb shrimp, fresh or frozen, cooked
2 tsp gratings from lemon skin (yellow part only!)
1/3 cup chopped scallions

Put the wine, vinegar and garlic in a saucepan and cook over medium heat, reducing by half

Lower heat to low, add butter and allow to melt
Add lemon to sauce after butter is melted

In a separate saucepan put oil, shrimp, grated lemon, scallions, and heat until shrimp is warm and scallions are cooked.

Cook 3/4 lb of angel hair pasta

After pasta is done, top with shrimp and scallion mix, then pour sauce over top and mix.

Serves two

Garlic as a wild plant is native to Asia. Garlic was used in cooking and medicine in Egypt as early as 3000 BCE. Later it spread through the East to China and from there to Europe. Garlic was not used heavily in the US until after the 1930s.

This gets made frequently here in the summer. It is a great recipe when you have a small amount of several vegetables from the garden.

1 package angel hair pasta (1 lb)
6 large ripe tomatoes diced
1 head of garlic
olive oil
grated Romano cheese
fresh basil
tiny bit of lemon rind

A little of this and a little of that from your garden vegetables, diced, about 2 cups worth.

Cut the top off of the head of garlic.

Place the garlic head in a small pan with about 1/4″ of olive oil and bake at 350′ for 1 hour or until soft.

Boil water for pasta.

Put diced tomatoes, vegetables, basil, lemon rind, olive oil in a pan.

Squeeze the soft garlic out of the head and add to the pan with the vegetables.

Heat vegetables while pasta is cooking until just warmed.

Serve with grated Parmesan or Romano cheese.