Shrimply Irresistible

If I had you at shrimp, then the butter and

cream will cinch the deal. 

I came up with this recipe years ago using

ingredient combinations from 2 other chicken 

recipes. What could go wrong with shrimp,

butter, cream, and a few basic seasonings?

It was a winner and it's so simple. 

Heat the 3 T butter in a pan. Pat the shelled
shrimp. Dry with a paper towel.

When the pan is nice and hot add the shrimp.
Give them a generous seasoning of garlic salt
 and pepper.

Cook until just opaque, turn once. Remove
the shrimp to a plate.

Saute the onions until tender.

This is the main seasoning-chili powder.
Many people can't quite guess what's in it and
 are surprised to find out it's simply chili powder.

Add that to the onions and give it a stir.

Now add the ½ pt. cream. Stir to blend.

Return the shrimp to the pan and toss in
the cream sauce to coat. Remove from heat.

I think that took only 10 minutes.
As always, it's important not to overcook
the shrimp or they will toughen.

I serve this over rice and add a green vegetable,
salad and sometimes if I want to make the dinner
 special I'll make my popovers to go along with it.
If you do that start the popovers first.
I have also made crescent rolls from the
 tube. They are nice too.

Divide among warm plates and serve with
lots of the sauce.

If you're a shrimp lover like we are I know
you'll love this, and it couldn't be easier!
I said it serves 3 because 4 is too stingy.
You can easily double the recipe to serve 6.
I make this recipe for the two of us and
sometimes have enough left over for a snack.

Shrimply Irresistible 

1 Lb XL shrimp, peeled

3 T butter

1 t garlic salt, to taste

¼ t pepper, to taste

½ medium onion, thinly sliced

2 t chili powder

1 C heavy cream

Melt butter in a skillet. Pat the shrimp dry 

and saute in the hot butter, season with 
salt and pepper, turning once until just
 cooked and opaque, Remove from the pan. 
Add the onion to the pan and saute until 
soft and golden. Stir in the chili powder.
 Add the cream; stir to blend and simmer 
over low heat for 1-2 mins. Return the 
shrimp to the pan and coat with the 
sauce. Remove the pan from the heat. 

Serve over rice. Serves 3

Enjoy!

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Links: Between Naps On The Porch,
Rattlebridge Farm

Oven Parmesan Crusted Fish

This is a different coating for fish.

it's all parmesan cheese, seasoning. 

 It's easy and delicious.

 I'm using catfish, but this recipe will work with

tilapia or any fish. Mix up the coating in a pie dish.

Cut your filets into somewhat even sizes if needed.

Coat with the cheese mixture. 

Press on coating on boat sides to adhere.

Put on a sprayed baking sheet and bake until
opaque, about 10-12 for tilapia
and 15-20 for thicker catfish.

Squeeze on lemon juice and serve. 

Parmesan Crusted Fish

1 lb Catfish or Tilapia (or any fish)

¾ C grated parmesan cheese

2 t paprika

1 T chopped parsley

¼ t salt, ¼ t pepper, to taste

1 T olive oil

1 lemon, cut into wedges

In a  pie dish combine the parmesan, paprika, 

parsley, salt and pepper. if the filets are large 

cut into 4 equal pieces. Drizzle each side of the

 fish wit olive oil, then coat in the parmesan 

mixture, pressing it on with your fingers.

Put on a shallow baking sheet. Bake at 400º

 for 10-12 minutes for tilapia and 15-20 minutes

 for thicker fish, like catfish or until the fish is

opaque. Squeeze lots of lemon juice over the top. 

Serve with lemon slices.

Enjoy!

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Parmesan Baked Pork Chops

I love any dinner that I can throw in the oven.

This is such an easy way to make tasty 

breaded pork chops. 

 Use a pie plate to mix the ingredients. I use 

my glass pie plates for so many tasks. Click HERE
for 10 ways I use them and where to get them cheap.

I'm using boneless chops this time because they 

were BOGO at the store this week. I prefer 

bone-in rib chops because I think they

have more flavor and stay moist and tender. 

 Coat the chops well, pressing on the crumbs.

Put them on a sprayed foil lined baking sheet

 To make this dinner extra easy roast your
potatoes along with the pork chops. just toss
 them in olive oil, and season with salt and pepper. 

 Do the same to your vegetable; broccoli,
green beans, brussels sprouts, whatever and
pop them in for the last 20 minutes.
You'll have a complete oven dinner. Easy!

 The potatoes will get crispy and golden brown.

Parmesan Baked Pork Chops

4 pork chops

1 T olive oil

½ C Italian bread crumbs

½ C Parmesan cheese

1 t pepper

1 t garlic powder

In a pie plate combine the 4 dry ingredients.

Rub the pork chops with olive oil and press into

the cheese mixture until well coated. Line a 

pan with foil and spray with cooking spray. 

Place the pork chops on the pan and bake for

35-40 minutes @350º until golden.

Enjoy!

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Oma's Spargel mit Weisse Sosse (White Asparagus in Cream Sauce)

This classic German dish is one of my very
favorites growing up with my German family.

I was born in Lampertheim, Germany which is the

 white asparagus (spargel) capitol of the world. 

Lampertheim

The Lampertheimer Spargellauf (“Asparagus Walk”) is a public walking event that is traditionally held a week before the Lampertheim Asparagus Festival (Lampertheimer Spargelfest).  Every finisher gets a Spargellauf T-shirt. 

During the spargel harvest season there are 

festivals all month long celebrating this delicacy.

Last summer I was having dinner at a well known
German restaurant in Dallas, TX. The sign outside
 boasted that they had white asparagus flown in
from Lampertheim, Germany! Imagine that!

My little hometown, founded in 832.

It's  not so little anymore.

I found fresh white asparagus at the farmers
market last weekend. It's not always available.
Here's how I make it.

Start by trimming off a bit on the ends. 

Add those ends to the pot for extra flavor. Use a
saute pan large enough to fit the spears; add salt,

 1 c water, cover and simmer until fork tender.

Use a spatula to gently remove to a platter while
 you  make the sauce. Save the cooking liquid.

Add the  butter to the sauce pan and let melt. 

  (saved cooking liquid in a measuring cup)

Add enough milk to the reserved cooking
liquid to equal 1 C.

Whisk the flour into the hot butter. Stir until
bubbly and cooked, about 2  minutes; add salt.

Whisk in the reserved 1 C liquid, stirring
constantly until bubbly and thickened. 

Now add the egg to the measuring cup and

whisk in the Half and Half. 

Add that mixture to the pan, cook,
whisking constantly. Turn off the heat.  

Whisk until smooth and thickened.

Taste for salt and add a pinch of nutmeg.

Carefully return to the asparagus to the pan.

Cover to keep warm until serving. Or...

put on a serving platter and keep warm in a
low temp oven along with your dinner plates.
You'll have enough cream sauce to ladle
some extra sauce over boiled potatoes which
are traditionally served as a side with spargel.
This is good with grilled chicken, pork, steak,
roasts, and of course schnitzel.

Oma's Spargel mit Weisse Sosse

       (White Asparagus in Cream Sauce)
1-½ lbs white asparagus

4 T butter

4 T flour

¼ t salt

pinch sugar (optional)

1 C reserved asparagus broth 

    (add water or milk to equal 1C)

1 egg

½ C half and half

pinch nutmeg

1. Use a shallow sauce pan that will fit the
 asparagus. Add 1 c water and salt, cover with
 the lid and simmer until fork tender, about 5
 minutes. Use a spatula to gently remove the
 asparagus to a serving platter.

2. Add the reserved cooking liquid to a 
measuring cup and add enough
milk to equal 1 C liquid.

3. Add the butter to the saucepan and when
bubbly hot add the flour, whisking until
smooth and cooked, about 2 minutes.
Add salt. Whisk in the reserved 1 C
cooking liquid. Cook until
 smooth, bubbly, and thickened.

4. Add the egg to the measuring cup
 and whisk, then whisk in the half and half.
Add that to the sauce in the

pan and turn off the heat. Taste and add
 more salt if needed. Stir in a pinch of nutmeg. 

5. Use the spatula to return the asparagus 
to the pan and cover it with the sauce.
Put the lid back on the pan to keep warm
 until ready to serve or put everything on 
an oval serving platter and keep warm in
the oven. 

*You'll have enough sauce to spoon little 
over the boiled potatoes side dish. 

Tip: If you cannot find fresh white asparagus, use

2 jars of Reese (brand has 11.6oz jars). Skip step 1

and drain the asparagus and reserve the liquid to

use in the sauce for step 2

Guten Appetit!

Links: Between Naps On The Porch,
Rattlebridge Farm