Dad of Divas' Reviews: Serve Up Specialness with SHRIMP this Holiday Season

Wednesday, December 12, 2012

Serve Up Specialness with SHRIMP this Holiday Season

Shrimp, the number one consumed seafood in America, lends a most elegant flair to holiday meals. The traditional holiday favorites of turkey and beef tenderloin are being joined by delicate and delicious, elegant shrimp. It’s not the holidays without cakes and cookies, Menorahs and mistletoe, parades and parties, Santa and… SHRIMP!

From spreads to au gratins, shrimp is one of the most versatile and special items to grace your holiday table. Its elegance is outshined only by its nutritional value, an added bonus when other holiday favorites pack on the pounds. A serving size of three ounces of shrimp delivers nearly 20 grams of protein and a healthy dose of B vitamins, iron, and omega-3s, with only 84 calories and less than one gram of fat (when cooked plain).

Hosts and hostesses across the country can celebrate the holidays entertaining with special shrimp dishes that are sure to bring the highest of compliments from dinner guests. The Shrimp Council promises even the “hostess with the mostess” will love the recipe requests she receives when serving the Champagne Shrimp and Angel Hair featured below!

With that in mind, below are some unique recipes that your readers might find refreshingly simple, special and delicious for the holidays. Should you wish, I am happy to send hi-res photography and I’ll follow up with you shortly.

Champagne Shrimp and Angel Hair
• 1 lb of shrimp, peeled and deveined
• 8 oz of angel hair pasta
• 2 cups of your choice of Champagne
• 1 cup of fresh mushrooms, sliced
• 1 cup of heavy cream
• 3 tablespoons of fresh parsley, chopped
• 2 tablespoons of minced shallots
• 2 tablespoons of extra virgin olive oil
• ¼ teaspoon of salt

Cook the pasta as directed; drain afterwards and coat with a tablespoon of olive oil. White the pasta is cooking, heat the other tablespoon of extra virgin oil over medium-high heat in a large skillet. Cook the mushrooms in the olive oil until tender; then remove and set aside. Combine the shrimp, Champagne and salt in the pan, and cook over high heat. When the liquid starts to boil, remove the shrimp and add the shallots. Boil for 8 minutes; until reduced to about half a cup. Stir in 3/4 of the cream and boil for an additional 2 minutes. Add the shrimp and the mushrooms to sauce, heating through. Toss the hot, cooked pasta with the remaining 1/4 cup of cream and the freshly chopped parsley. Spoon the shrimp with sauce over the pasta and serve.

Number of Servings: 2

All opinions expressed in this review are my own and not influenced in any way by the company.  Any product claim, statistic, quote or other representation about a product or service should be verified with the manufacturer or provider. Please refer to this site's Disclaimer  for more information. I have been compensated or given a product free of charge, but that does not impact my views or opinions.

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