Pasta w/ Sausage, Shrimp, and Peperoncini

• 1 tablespoon olive oil
• 1 pound spicy Italian sausages, casings removed
• 1/2 cup sliced peperoncini plus 1 cup liquid from jar
• 1/2 cup chopped shallots
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1 24-ounce jar marinara sauce
• 3/4 cup heavy whipping cream
• 1 pound uncooked large shrimp, peeled, deveined
• 8 ounces penne pasta
• 3 tablespoons grated Asiago cheese
• Sliced fresh basil (for garnish)
• Additional grated Asiago cheese

• Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.
• Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.
• Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate, adding reserved cooking liquid by tablespoonfuls to thin if sauce is too thick. Transfer to bowl. Sprinkle with basil and additional cheese

*Recipe from Bon Appetit magazine - which offers much more complicated recipes than Food Network, I've discovered...

Fried Green Tomatoes w/ Shrimp Remoulade

For the Remoulade:

• 1/4 cup Creole mustard (or other spicy mustard)
• 2 tablespoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon minced garlic
• 1/2 teaspoon fresh lemon juice
• 2 teaspoons paprika
• 1/8 teaspoon white pepper
• Pinch of cayenne pepper
• 1 teaspoon sugar
• Kosher salt
• 1/4 cup extra-virgin olive oil
• 1/2 cup minced celery
• 1/2 teaspoon minced fresh parsley
• 1/2 tablespoon minced onion
• 1/2 tablespoon finely chopped scallion (green part only)
• 1 tablespoon mayonnaise
• Hot sauce, to taste

For the Shrimp:

• Kosher salt
• 1 lemon, thinly sliced
• 4 teaspoons hot sauce
• 2 bay leaves
• 1 carrot, sliced
• 1 teaspoon Worcestershire sauce
• 1 1/2 pounds medium shrimp, peeled and deveined (tails intact)

For the Tomatoes:

• 1 cup fine cornmeal
• Kosher salt and freshly ground black pepper
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 8 thick slices green tomatoes (1/4 to 1/3 inch thick)

Make the remoulade: Mix the mustard, ketchup, Worcestershire sauce, garlic, lemon juice, paprika,white pepper, cayenne and sugar in a large bowl; season with salt. Whisk in the olive oil in a slow stream until blended. Whisk in the celery, parsley, onion, scallion, mayonnaise and hot sauce. Cover and refrigerate until ready to serve.

Prepare the shrimp: Bring 2 quarts water to a boil in a large pot. Add 3 tablespoons salt, the lemon slices, hot sauce, bay leaves, carrot and Worcestershire sauce; boil 10 to 15 minutes. Add the shrimp and return to a boil, then reduce the heat and simmer until the shrimp are opaque and just firm, 5 to 7 minutes. Drain the shrimp and run under cold water to stop the cooking. Discard the carrot, lemon slices and bay leaves. Cover the shrimp and refrigerate until cold.

Fry the tomatoes: Mix the cornmeal, 1/4 teaspoon salt and teaspoon black pepper in a shallow dish. Put the buttermilk in another shallow dish. Heat the vegetable oil in a large deep skillet over medium-high heat. Dip the tomato slices in the buttermilk, then coat with the cornmeal, shaking off the excess. Fry until golden brown, 1 to 2 minutes per side.

Place 2 fried tomato slices on each plate. Top with the shrimp and drizzle with the remoulade.

*Recipe and photo from Food Network magazine

Grilled Shrimp Pizza

I love shrimp, but I have yet to make a tasty meal out of it, and to not cook it till it's tough. I also love pizza, so win-win.

35 mins to make, serves 4 (probably 2, if you're Adam and I)

3/4 pound medium shrimp, peeled and deveined (tails off)
1 red onion, sliced into rounds
1/4 c olive oil, plus more for brushing
1/2 tsp dried oregano
Salt and pepper
1 pound prepared pizza dough (my recipe here)
1 c cherry or grape tomatoes, halved
1/2 c crumbled feta cheese
2 TBS chopped fresh parsley

1. Preheat grill to medium high. Toss shrimp and onion in a bowl w/ olive oil and oregano. Season w/ salt and pepper
2. Stretch pizza dough into 8x10 rectangle. Lightly brush grill w/ olive oil. Lay dough on the grill (WHOA! YUM!) and cook until the top begins to bubble and the bottom is marked, about 3 minutes. Remove w/ tongs and put cooked side up on cutting board. Brush with olive oil.
3. Grill the shrimp and onion, turning until onion softens and shrimp are slightly charred, about 5 mins. Top crust with the shrimp and onion, then slide pizza back onto grill. Top w/ tomatoes and feta, cover and grill until dough is cooked through and cheese is soft, about 5 more minutes.
4. Carefully transfer pizza to cutting board. Sprinkle w/ parsley and cut into pieces.

*Recipe and photo from Food Network magazine