Friday, April 30, 2010

RECIPES: TASTY III - The Hamptons in the A!

Here are the recipes that Life Chef, Asata Reid demonstrated for us at the Tasty III cooking class. And trust me they were delicious and something that would be great for a romantic dinner with your significant other or entertaining a dinner party.

Water your mouth with the Baked Shrimp Scampi, even more delicous paired with a Pinot Grigio. Serve with a green salad or just french bread. And wow your guests with a Fish Stew paired with Pinot Noir this meal is simple, spicy, and satisfying!

Asata's Spanish Style Fish Soup (Stew)

Prep time: 10
Cook time: 20
Serves: 6 as an entree

28 oz fire roasted tomatoes, pureed
1 medium yellow onion
5 cloves garlic
1 Tbsp turmeric
1 Tbsp smoked paprika
1 Tbsp Italian herb blend
4 tilapia fillets cut into 2" chunks
2 bay leafs
2 cups low sodium chicken stock
1 cup green olives (optional)
2 cups cooked yellow rice
Fruity extra virgin olive oil, diced avocado, sliced lime (optional)

Puree the tomatoes and transfer to a large soup pot. Add onions, garlic, herbs and spices and stock and stir together over medium hear. Bring up to a simmer and submerge the fish into the soup base. Cook gently for 15 minutes or until fish is thoroughly cooked but not falling apart (stir as little as possible during the cooking so as not to break up the fish). Gently fold in cooked rice and olives and heat through. Finish soup by garnishing bowls with a drizzle of flavorful olive oil, diced avocado and/or a wedge of lime.

For this and more recipes from Life Chef visit

Ina Garten's Baked Shrimp Scampi

Prep Time: 30 min
Cook Time: 13 min
Level: Easy
Serves: 6

2 lbs (12-15) per pound) shrimp in the shell
3 Tbsp good olive oil
2 Tbsp dry white wine
Kosher salt and freshly ground black pepper
12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature
4 tsp minced garlic (4 cloves)
1/3 c. minced shallots
3 Tbsp minced fresh parsley leaves
1 tsp minced fresh rosemary leaves
1/4 tsp crushed red pepper flakes
1 tsp grated lemon zest
2 Tbsp freshly squeezed lemon juice
1 extra-large egg yolk
2/3 c panko (Japanese dried bread flakes)
Lemon wedges, for serving

Preheat the oven to 425 degree F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in mixing bowl and toss gently with the olive oil, wine, 2 tsp of salt, and 1 tsp pepper. Allow to sit at room temperature while you make the butter and garlic mixture. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 tsp salt, and 1/4 tsp of pepper until combined. Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10-12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
For this and more recipes from the Barefoot Contessa visit:

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