Feisty Repartee

I So Rock!

Forgive the lack of humility, it just does not happen that often.

The girls returned this afternoon from a week with first my mom, then a couple days with their paternal grandmother. They are spoiled, well fed, and very happy. Bless them.

Both of their grandmothers are great cooks and indulge them with their favorite foods: chicken and dumplings, "roast, rice, and gravy", pizza, and fried chicken.

In anticipation of a little burnout from mostly "down home" cooking, yesterday I picked up some fresh shrimp to make something a little different to welcome them home.

With Wee One helping to clean the shrimp, I had Sweet One boiling the fettucine.

Here's a quick recipe for Shrimp Fettucine:

1 1/2 - 2 lbs. fresh medium shrimp, peeled and deveined
2 Tablespoons olive oil
4 - 5 cloves, freshly minced garlic
3 Tablespoons butter
8 ounces half and half cream
salt to taste
black pepper, freshly ground to taste
dash of cayenne pepper
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 egg yolk
2 tablespoons grated Parmesan cheese (garnish)
1 lb. cooked fettucine

In one medium size sauce pan melt butter over medium heat.

Add cream and stir constantly. Stir in salt, black and red pepper, nutmeg, grated Parmesan cheese, and grated Romano cheese.

Continue to stir constantly until melted, then mix in egg yolk.

Simmer over medium low heat for 3 to 5 minutes.

In a second sauce pan, add olive oil over medium - high heat. Add garlic and saute for a couple of minutes, then add shrimp and keep them moving in the pan.

When they are cooked (just a few minutes), add the sauce from the other pan, stir thoroughly and pour over cooked fettucine. Serve immediately.

We added a tossed green salad with cherry tomatoes and an Italian dressing, as well as warm brownies and ice cream and we had a meal!

At the moment, I'm feeling pretty fat and happy.

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