Supper Club: March 5, 2008

Katie is not a seafood person (we seem to be friends with quite a few seafood-haters) but I thought I would try a seafood dish just to test the waters to see if she really does hate it. I wanted something simple, not too “fishy” and then ding: shrimp, the gateway seafood.

Side Dish: Rich and Charlie’s Salad and Sweet Dinner Rolls I’ve never had a Rich and Charlie’s Salad before but everyone raves about it and it was delicious. The crescent rolls were also very good, much more work than my crescent rolls in a can, but totally worth the effort. Katie made these rolls while she was homebound due to the snowstorm. I guess that was one positive thing about the snow on Tuesday.

Entree: Greek-Style Scampi

6 oz uncooked angel hair pasta
1 tsp olive oil
1/2 cup chopped green bell pepper
2 tsp bottled minced garlic
1 (14.5 oz) can diced tomatoes with basil, garlic and oregano, undrained
1/8 tsp black pepper
1 lb peeled and deveined medium shrimp
1/8 tsp ground red pepper
6 tbs (~1.5 oz) crumbled feta cheese

Cook pasta according to package directions, omitting salt and fat. Drain and keep warm. Heat oil in large nonstick skillet over medium-high heat. Add green bell pepper and saute 1 minute. Add garlic and tomatoes; cook 1 minute. Add black pepper and shrimp; cover and cook 3 minutes or until shrimp are done. Stir in red pepper; remove from heat. Place 1 cup pasta on each of 4 plates. Top each serving with 1 cup shirmp mixture and 1.5 tbs cheese. Yield: 4 servings.

I chose this dish because if someone didn’t eat the shrimp, it wouldn’t take anything away from it. Without the shrimp, the pasta was still good. It was a light pasta, I didn’t feel so full after consuming it.

Dessert: Caramel Pears After making the dish, Kim made some suggestions: cut the pears into smaller pieces so it can be better covered by the sauce while simmering and serve the pears over vanilla ice cream. I would definitely agree with that, so we’ll have to try this again at a later time with these improvements.

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