Hello fellow food enthusiasts! Chef Richie here, at your culinary service.
It’s February and love is in the air!!! Chef Richie says, I <3 You!!
If there had been a recipe contest submission for beef heart this year, I’d be tempted to honorably mention it this month (it’s actually really good if done right…we used to grill it at Augusta’s in Berkeley a lifetime ago, served with sweet balsamic reduction gravy). Alas, nobody has thought to add sun dried tomatoes to actual heart. So instead, I’ll honorably mention some other lovey dovey food.
So the next recipe from our 2016 recipe contest that merits honorable mention and a Bella Sun Luci gift box full of our “Products for Chefs” is…drumroll please…Zippy Tomato Pesto Shrimp! Congratulations to Carolynn Stockwell! Very nice work chef! BRAVA! BRAVISSIMA! We LLLOOOOOOOOVVVVE this dish! You were very close to being a finalist. The taste panel and I loved your recipe. Keep up the good work!
ZIPPY TOMATO PESTO SHRIMP
1 lb frozen or fresh shrimp
6 tbs Bell Sun Luci Sun Dried Pesto with Pine Nuts
3 tbs olive oil
2 cloves fresh garlic, minced
1/4 tsp cayenne pepper
Salt to tastePeel and devein fresh or frozen ( thaw first) shrimp.
Heat 12-inch skillet and add olive oil on medium/high heat.
Add Sun Dried Pesto and stir.
Add garlic and shrimp.
Sauté 10-15 minutes or until shrimp is no longer translucent.
Salt to taste, serve over rice, and enjoy!
Chef Richie says: “This recipe is purrrfect for the ‘Festa di San Valentino’. It’s spicy. It’s rich. Just like love, it’s a little nutty (wouldn’t have it any other way, right?). And…it’s super quick and easy, so you can get it done and get busy with your more important business, hint-hint”. And…some of you might want to cut out the garlic, but Chef Richie ALWAYS says…”If you’re both doin’ it, what the heck?!”
So…once more, congratulations Chef Carolynn for a lovely recipe…Happy Valentine’s Day everybody!…and now, get cookin’, happy cookin’, lovey dovey cookin’ and buon appetito!
Amore, and I mean this from the bottom of my <3 …