Crab boil

amounts for this recipe were cut down to feed two people and the shrimp were left out.

New England Style Crab Boil

Prep Time25 minutesCook Time40 minutesTotal Time1 h 5 m Serves 8  People

Ingredients   Recipe makes 8 Servings

 1 cup(s) water

2 cup(s) white wine

2 bulbs of garlic, cut in half, horizontally

1 large white onion, cut into quarters

2 lemons, cut in half

2 Tbsp old bay seasoning

2 springs of fresh thyme

4 fresh corn, cut in half

2 Lb baby red potatoes, cut in half

4 smoked sausage, cut into small chunks

4 Oz unsalted butter

4 crab clusters

1 Lb shrimp, peeled and deveined

1/4 cup(s) fresh parsley, chopped

Instructions

1In a large stock pot, bring water, wine, garlic, onions, lemons, old bay seasoning and thyme to a boil.

2 Lower heat to medium and add corn, baby red potatoes smoked sausage and butter. Cook 15 to 20 minutes.

3 Add crab and shrimp and cook an additional 5 to 8 minutes or until shrimp are pink and fully cooked. Toss everything gently to cover in cooking liquid.

4 Season with a little more old bay as needed and serve on a large platter.

5 Garnish with fresh chopped parsley.

 

Shrimp Linguine with spinach and sun-dried tomato in a cheese and cream sauce

 

This has become a favorite here.

Creamy Shrimp Linguine with Spinach and Sun-dried Tomatoes

Alfredo sauce substitute  Written by Chef Bao

If you’re a fan of shrimp alfredo, you’ll love this recipe. Aromatic rosemary and piquant sun dried tomatoes add a flavorful twist to this classic dish. All it takes is just 25 minutes to prepare this mouth-watering pasta meal that rivals any made in a high-end restaurant. SERVING: 2 PeopleTIME: 30 min

INGREDIENTS:

 

• 1 medium Onion
• 2 cloves Garlic
• 1 pinch Sea Salt [For Linguine Boiling]
• 1 bundle Linguine
• 1 tbsp Olive Oil
• 6 large Jumbo Shrimp, deveined
• 1 pinch Sea Salt [For the Shrimp]
• 1 tbsp Butter
• 1 sprig Fresh Rosemary
• 2 tbsp Sundried Tomatoes, chopped
• 3½ oz Baby Spinach
• ⅔ cup Heavy Cream
• 1 pinch Sea Salt
• 1 pinch Ground Black Pepper
• 2½ oz Parmesan Cheese   

Directions

Step 1 Finely chop onion and mince garlic

Step2  Bring a large pot of water to a boil, add a pinch of salt and cook linguine for 11-12 minutes, until al dente.

Step 3 Heat a pan on medium-high heat and add olive oil. Place shrimp in the pan and sear until the bottom turns pink.  Season shrimp with salt, flip to the other side, and continue searing until the shrimp is cooked through. Remove and set aside.

Step 4 In the same pan, melt butter over medium-high heat, and sauté onions and garlic until translucent. Add in rosemary and sun-dried tomatoes, place shrimp back in the pan, then add spinach and cream, heating the ingredients until the cream comes to a boil.  Season with a little salt and pepper, grate in some Parmesan cheese, and stir.

Step 5 Drain linguine in a strainer and toss into the pan to combine it with the sauce and other ingredients. Serve on a plate and top with grated Parmesan.