sippin’ on the dock of the bay

Rockport, Texas. A place to sink your toes in the sand, follow the salty waves and relax by sippin’ on the dock of the bay at the15^th Annual Rockport Festival of Wine and Foods benefiting the Texas Maritime Museum. Recently, my Uncle Jimmy served as a judge for a chef v. chef food competition during the festival. The two chefs that battled it out on the makeshift kitchen floor were, Chef Adrian Perez ofHEB Plus against Chef Jaime Garcia of the Rockport Country Club. My Uncle Jimmy choose his two favorite two shrimp dishes from the night. If you can’t visit the beach this summer, bring the island flavor to your family with these two great Texas shrimp recipes!

Chef Adrian’s Jalapeno Bacon Shrimp Alfredo

6 slices, Jalapeno-seasoned bacon, chopped

1 C button mushrooms, sliced

1 lb. Shrimp, peeled & deveined

1 C heavy cream

2 to 3 Tbsp Grated (not powder) parmesan cheese

2 servings pasta of your choice. (Angel Hair works well.)

1. Cook pasta according to package directions. While pasta is cooking, heat skillet on medium-high heat.

2. Add bacon and mushrooms and sauté until bacon just begins to brown. Add shrimp and sauté for 2 to 3 minutes. Do not overcook. Add heavy cream, lower heat to medium-low and add Parmesan cheese. Stir until thickened.

3. When pasta is done, drain thoroughly and place pasta in individual pasta bowls or plates. Ladle shrimp mixture over pasta. Garnish with chopped parsley, if desired.

Chef Jaime’s Southwest Crusted Shrimp With Cranberry Relish

1 lb. Shrimp, peeled & deveined

Grapeseed oil (enough to cover bottom of skilled to about ½ inch.)

Cranberry Relish: (Start this first, as it will need at least two hours to meld.)

1 C dried cranberries

½ C chopped cilantro

1 Red onion, finely chopped

1 can, Mandarin orange slices

2 tsp. Honey

1/3 jar orange marmalade

1 tsp. Red pepper flakes

Mix all ingredients except Mandarin orange slices. Allow relish mixture to set for 2  hours to meld flavors and soften dried cranberries.

Dry Crusting Mix:

1 tsp. Garlic powder

1 tsp. Salt

1 tsp. Paprika

1 tsp. Cracked black pepper

1 Cup Panko bread crumbs

1 Cup yellow cornmeal

1 Cup all-purpose flour

Thoroughly mix all dry ingredients in large bowl.

Egg Wash:

3 eggs

1 Tbs. Water

Gently beat eggs and water until mixed.

1. Coat shrimp with egg wash (let excess drip off) and dredge shrimp in dry crusting mix. Gently shake off excess.

2. Cook shrimp in hot oil for about 2 minutes per side, turning once. Do not overcook.

3. Drizzle cranberry relish over shrimp, or plate a dollop of relish on plate alongside of shrimp. Arrange orange slices attractively on plate.

homemade ravioli with chardonnay cream sauce

Not everyone can visit the Italian countryside on a Wednesday afternoon, but with this homemade ravioli recipe you will be saying, “That’s amore” between every bite. Join me as enjoyed a glass of wine and rolled up my sleeves to cook with  Gourmet Gallery in Waco, Texas, where I took a hands-on homemade pasta class to create and devour Spinach, Cheese and Sausage Stuffed Ravioli with a Chardonnay Cream Sauce. Can you say, “Hello, Italy?” From rolling out the pasta to savoring that first bite, grab your apron and get ready to get your hands dirty with dough, it’s pasta makin’ time!

Basic Pasta Dough

2 c of all-purpose flour
1 tsp kosher salt
4 large eggs
1 Tbsp extra virgin olive oil
Cornmeal, for dusting

1. On a flat, clean surface make a mound of flour. Add salt and make a well in the center. Crack all eggs inside the well, add olive oil and scramble them with a fork until combined, gathering some flour from walls in the process. When dough is dry enough to handle, begin to knead dough until elastic in texture. This process should take at least 10 minutes.

2. Divide the dough in half, rub each with olive oil, wrap them with plastic and let rest before it’s rolled out to desired shape.

Spinach, Cheese and Sausage Stuffed Ravioli

10 oz frozen chopped spinach, thawed and excess water removed
10 oz Italian sausage
1/2 c ricotta cheese
1/2 c grated Parmigiano-Reggiano
1/4 c grated Asiago
1/2 c grated pecorino
1 tsp dried thyme
1/2 tsp lemon zest
1/2 tsp salt
1/4 tsp freshly ground black pepper

Chardonnay Cream Sauce

2 Tbsp unsalted butter
1 garlic clove, minced
3/4 c minced shallots
1 3/4 c dry chardonnay
1 tsp salt
1 tsp freshly cracked black pepper
3/4 c heavy cream
1/2 c of shredded Italian blend cheeses

 

1. Sauté the sausage until browned, breaking it up as it cooks. Add the spinach and ½ teaspoon of salt and sauté 2 more minutes. Remove from the heat and stir in the cheeses, thyme, lemon zest and pepper.

2. Fill each ravioli with about 2 tablespoons of the filling. Cook in boiling salted water for 5 to 8 minutes. Drain and serve with marinara or Chardonnay Cream Sauce.

3. In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Finally, add the cheese and stir to melt. Hold warm until service. Adjust seasonings as needed.

Thanks to Rachel Solano, Manager and Chief Cook at Gourmet Gallery in Waco, Texas for her expertise and delicious recipes!