Thread: So You Wanna Cook Something Really Yummy?

I am the least proprietary cat around. I love to cook and I will share all but maybe two of my recipes. Here's one that you can whip up this weekend. If you cook this one for a first date dinner, I can pretty much guarantee you will be cooking breakfast for her the next morning

Braddie's Shrimp With Tortellini and Pesto

This is my take on a very simple classic from the Genoa Region of Italy. This is a dish that is totally reliant on the quality of its ingredients, especially the cheese and the oil.

2 lbs large or jumbo shrimp (25-35/lb count) (I like the "Black Tiger" shrimp sold frozen in bags )
(2 to 4) 8 ounce packages of frozen tortellini. (I like Angy's Meat Filled)

Fresh, washed and dried basil leaves (I don't know how much but it's more than you'd think is legal. I have a big food processor and I fill above the very top of the bowl with the whole leaves.)

6-8 Whole, peeled garlic cloves (again, it's more than one should be allowed to use)

2/3-1 cup fresh grated parmesan cheese

1 jar (or one cup) pignoli nuts

1-1½ + ½ cups extra virgin olive oil (the extra one half cup is for sautéing shrimp)

A whole bunch fresh ground black pepper


Day One:

I start the night before by peeling the shrimp and toss in a bowl with the fresh squeezed juice of one lemon, three or four minced garlic cloves and a tablespoon of fresh cracked black pepper. Marinate covered in the refrigerator overnight (note that none of this is listed above because, well, you may just not be into doing this extra work. But if you elect not to marinate the shrimp, don't come crying to me)

Day Two:

In a dry, clean skillet, toast the pignoli nuts over high heat. This happens very fast so keep that pan a'shakin' or they will burn. As soon as the nuts are golden brown, remove them from heat. (note: This is another step you may not be into. However, just do as I say and no one will get hurt. A fun convincer is to save a half dozen nuts not toasted. Then, compare the taste of those with the toasted ones side by side. If you don't agree the toasted nuts are vastly more flavorful than the un-toasted nuts, send me a dollar and I will pray for the return of your taste buds)

Put the basil, garlic, cheese, oil (all but ½ c of oil), pignoli nuts and black pepper into your food processor (or, if your food processor happens to be busted like mine, put all that stuff into your neighbor's food processor.) and pulse until it is an evenly chopped mixture (scrape the big stuff off the side of the bowl and pulse a couple more times.

The Big Finish (Le Grande Finale):

Cook the tortellini according to package directions. (basically, bring a very large potful of water to a boil, add the frozen tortellini and stir gently with a slotted spoon. When the tortellini are all floating, drain into a colander in the sink. Do not rinse, just shake off a little bit and put the tortellini back into the pot.)

Meanwhile:

Sauté the shrimp (remember the shrimp?) in ½ cup extra virgin olive oil (yes, this is in addition to the stuff in the food processor) over high heat. Keep the shrimp moving and turn them frequently until they are just pink all over. Remove from heat and immediately, pour into the pan with the sauce and mix well. Then pour the whole mess over your tortellini. Toss gently in the pot to distribute the shrimp. Then, you can serve straight from the pot (or just stand over it with a fork growling when anyone comes to close) or, you can put it on a platter and garnish with strips of roasted red pepper for a truly festive presentation! This dish keeps very well and can be eaten hot or cold.

Damn Brad, that sounds awesome! You know what your talkin bout. Ill write that one down

i don't have any trouble keeping breakfast companions on hand, and that is too good to waste on strangers.

i'll save it for the return customers.

Though it's very nice indeed to find someone who appreciates quality above complexity.

My absolute showoff meal is a 4x shrimp appetizer (meaning 4 servings) , 8 oz filet, sliced farm tomatoes and cukes with a dash of homemade dressing (raspberry vinegar in my case) .. and steamed asparagus with garlic butter.

Throw in a sturdy red wine that hasn't too much pedigree, or a belgian ale.. and you're set.