Mediterranean Shrimp Medley

Shrimp, broccoli and pasta is a combination that’s hard to beat. At least that’s my opinion. Add some white clam sauce to the mix and you have a dish that about as close to heaven as you can get.

shrimpbroccOne of my favorite entrees contains all of those ingredients. The recipe for Mediterranean Shrimp Medley comes from a cookbook titled “Seafood Lover’s Bible,” by Michael Bavota.

I’ve had the cookbook for several years and have made a number of the recipes, but the shrimp medley is my favorite. It takes very little time to make and contains no oil, butter or other kind of fat, which is one of the most appealing things about it.
Of course, it tastes pretty good, too.

Mediterranean Shrimp Medley
1 pound shrimp shell-on (any size)
½ pound angel hair pasta
1 stalk broccoli
½ bunch scallions
1 10½ ounce can white clam sauce
Peel, devein and rinse shrimp. Cook pasta in boiling water until al dente. Set aside.
In a medium saucepan, boil shrimp for only 3 minutes. Remove from heat and set aside.
Cut broccoli and scallions into bite-size pieces. Steam until broccoli is al dente and is vivid bright green.
Remove from heat. In a large skillet, heat clam sauce, vegetables and shrimp for 3 minutes at medium heat. Place pasta in shallow bowls or plates and spoon on clam, vegetable and shrimp mixture. Garnish with Parmesan cheese and serve with crusty bread.

Leftover Roast Stroganoff

A nice roast, whether it’s beef, bison or wild game such as elk or venison, is the perfect food for leftovers. Most often, a slice or two of the meat is great for a nice sandwich. Another leftover dish a cook shouldn’t overlook is stroganoff.

strogThat’s exactly what I made with about a pound of leftover bison roast and some of the broth the meat was cooked in.

Combined with some fresh mushrooms, a little onion, garlic, cream of mushroom soup and sour cream, it was the perfect topping for egg noodles.

Leftover Roast Stroganoff
½ cup onion, chopped
1 clove garlic, minced
1 teaspoon paprika
½ pint sour cream
1 can cream of mushroom soup
1 pound leftover roast beef, elk, venison or bison, shredded
Salt and pepper to taste
2 tablespoons Worcestershire sauce
1 cup broth
2 tablespoons flour
½ cup milk
8 ounces mushrooms, sliced
½ cup red cooking wine
Brown onion and garlic. Add flour, milk, soup, broth and wine. Add meat and remaining ingredients except sour cream and noodles. Simmer for 30 minutes. Just before serving, add sour cream. Serve over noodles.