The Times - Serving Waitsburg, Dayton and the Touchet Valley

I really debated about whether to repost last year's recipe, Sausage and Apple Stuffed Squash, because it is so fall-ish and a "dinner in the oven, but I saw this one. I like shrimp and find it a nice break from beef, chicken and pork. Even if one is not on a Keto diet, and I am not, I thought it sounded delicious. I like broccoli anyway. I don't have a spiralizer, so I will use angel hair pasta with broccoli on the side.

I made Savonnah's bread for the potluck on Saturday, but not without some drama. The bread went together nicely. I had some unsweetened bar chocolate on hand so put that in a small pan to melt while I looked up how much sugar to add to make it semi-sweet. but got a little sidetracked on the computer. I smelled the chocolate burning. Uggh. I knew I didn't want to take a chance on it tasting ok, so dumped it and headed to the store. Thankfully, we don't live in a large town, but still---.

I picked up the semi-sweet chocolate and a package of mini chocolate chips. When it was ready, I rolled it out, cut it into 3 strips, spread the cream cheese/chocolate mixture on top, and then sprinkled the mini-chocolate chips. However, I rolled the first strip and forgot the mini chips, but remembered them on the next two. I got all three on the baking sheet and tried to braid. Guess it's been awhile since I braided because it didn't look very pretty. On the second raising, I put it into the oven, and totally forgot the egg wash, which makes it shiny, so when it came out, I put butter on top, as I usually do with baked bread. All in all, it was a success, yummy and not sweet.

Anyway, back to the shrimp.

INGREDIENTS:

2 large heads broccoli, with long stems 2 Tbsp lemon juice

2 Tbsp olive oil, divided 2 Tbsp butter

Salt and black pepper to taste 2 cloves garlic, minced

1 Tbsp minced fresh basil 2 Tbsp dry white wine

1 pound raw shrimp, peeled & deveined

½ tsp crushed red pepper

1 Tbsp chopped fresh chives

DIRECTIONS:

Cut off broccoli florets and save for another use. Cut woody ends off the stems. Shave large knots off the stems using a vegetable peeler so that they are as uniform as possible. Cut into noodle using the smallest blade on a spiralizer.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add broccoli noodles salt, and pepper. Toss 3 minutes. Remove from heat and set aside.

Heat remaining olive oil and garlic in a separate skillet over medium heat. Cook one minute. Add shrimp and cook until opaque, about three minutes per side. Transfer shrimp to a bowl.

Add wine, lemon juice, butter, basil chives, and red pepper to the skillet. Whisk over medium heat for three minutes. Return shrimp to the skillet and toss to coat.

Spoon broccoli noodles into four serving bowls; top with shrimp mixture.

MY NOTES:

This is a dinner that comes together quickly, even using angel hair pasta that only needs about five minutes to cook. Like most of us, thinking of something to fix is half the battle.

I was pleased to hear from those who mentioned they made the apple puff pancakes, with one person using raspberriesJ

If you have lost a recipe, feel free to send me a note at advertising@waitsburgtimes.com. Even if it's not the title, but the ingredients, I'm sure I can find it.

ENJOY!