FOX in the Morning

Join Mary in 2009 for Dine & Dash, a cooking series on Channel 41, Louisville, 8:25 am.
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Spicy Shrimp and Pasta
8 oz or more of linguine or pasta of choice
8 oz raw shrimp, peeled and deveined
2 Tbls olive oil
2 Tbls butter
1/2 tsp smoked paprika
1/2 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp chipotle powder
1/2 cup or more lobster broth or water from the cooked pasta
Salt and pepper to taste
1 Tbls minced fresh Jalapeno or Serrano pepper, optional
Cojito, Asiago, or other hard, grating cheese

Bring a large pot of water to a boil and cook the pasta until firm, usually about 8-10 minutes. Drain the pasta, reserving 2 cups of the cooking water.

Pat dry the shrimp with paper towels or a clean kitchen towel.

Heat the olive oil in a large sauté pan until very hot. Add the shrimp and stir until partially cooked. Add the butter to the pan. Mix the spices together and sprinkle over the shrimp, stir to coat the shrimp with the juices and seasonings, then add the broth or 1/2 cup of the reserved pasta water. Add the pasta and enough additional broth or water to allow you to glaze the pasta and shrimp with a light sauce. Taste the sauce and adjust the seasonings with salt and pepper, if needed. Heat until bubbly. Serve with a sprinkling of minced hot pepper and grated cheese. Serves 4.

Citrus and Fennel Salad
1 grapefruit, peeled and sectioned
2 navel oranges, peeled and sectioned
1 fresh fennel bulb, stalks and fronds removed and sliced thinly
3 carrots, peeled and thinly sliced, or julienned
1/4 cup thinly sliced red onion
2-4 cups field greens, torn Bibb lettuce or watercress
1/4 cup citrus juices
1/4 cup olive oil
Salt and pepper to taste

Layer the first 6 ingredients in a bowl.

In a smaller bowl, whisk together the fruit juice and the olive oil. Season with salt and pepper. Pour over the layered salad ingredients and toss to coat. Garnish with fennel fronds, if desired.