Let me get a count of hands. How many of you learned to cook from watching food TV? Come on, it’s okay, you can admit your love for it. There is no shame.
For you see, when I still had cable if the TV was on and I was home alone you were more than likely to catch me watching a cooking show. PBS, Food Network, Bravo, Create. You name it, I watched something from there. I tell you, that’s the one thing that streaming television hasn’t caught up with yet, cooking shows! Get with the program!
Anyhoo, the reason for my little tangent above is because #SundaySupper is cooking recipes from our favorite celebrity chef this week! Woo! Fun times! I know I pretty much do my own thing here, but you should see my cookbook collection. It’s large, and that reminds me, I have more to add to my Amazon wishlist. I do have a birthday coming up and Chanukah and Christmas!
The big question though, who do I pick? I’ve covered Julia pretty extensively, I could do a Alton Brown recipe, or maybe actually cook from Michael Psilakis’ book instead of looking at it (seriously How to Roast a Lamb is a beautiful book), in the end I went with a recipe I’ve made many times and from someone who just brings joy Ina Garten – The Barefoot Contessa!
I love her baked shrimp scampi, it’s so easy, the sauce is delicious and perfect spooned over some pasta or rice and the shrimp ends up cooked perfect each time! I’ve made some modifications from her original recipe but you can see hers here.
|Baked Shrimp Scampi #SundaySupper||
- 1 pound extra large shrimp, peeled, deveined and butterflied
- 4 tablespoons extra virgin olive oil
- ¼ cup dry white wine
- ½ teaspoon kosher salt and black pepper
- pinch of red pepper flakes
- 6 tablespoons unsalted butter, room temperature
- ¼ cup shallots, finely minced
- 2 tablespoons fresh rosemary, thyme and sage (about a sprig or two of each) finely chopped
- zest and juice from 1 lemon
- 1 large egg yolk
- ⅔ cup panko breadcrumbs
- Pre-heat your oven to 425 degrees F.
- In an oval gratin bowl, starting on the outside line your shrimp so the tails are facing up and work your way around to the inside.
- In a small bowl, whisk together the olive oil, wine, salt, and peppers. Pour over the prepared shrimp and set aside.
- In another small bowl, mash together the butter, shallots, herbs, lemon juice and zest, egg yolk and panko breadcrumbs.
- Spread the butter mixture evenly over the shrimp (it should cover everything) and bake for 10-12 minutes. If you’d like a crisper crust, bake under the broiler for an additional minute.
- Remove from the oven and serve immediately with angel hair pasta or rice pilaf, spooning the sauce over the pasta or rice.
Starters or Snacks :
Martin at ENOFYLZ Wine Blog - Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Linda at The Urban Mrs. - Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts - Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings - Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie - Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee - Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli
The Main Dish:
Sheila at Cooking Underwriter – Paula Deen’s Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Sarah over at Crispy Bits & Burnt Ends - Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen - Ina Garten’s Baked Shrimp Scampi
Tammi at Momma’s Meals – Ree Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal - Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands - Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by, Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene - Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes - Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious - Ina Garten’s Grown Up Bacon Mac & Cheese
Alice at Hip Foodie Mom - Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at Juanita’s Cocina - The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips - Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie - Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet - Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen - Cheesy Poblano Chicken
Patti at Comfy Cuisine - Tyler Florence’s Chicken Francese
Roxanne over at The Roxx Box - Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom - Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork
Elisabeth over at The Hand That Rocks The Ladle - Emeril’s New Orleans Style Red Beans & Rice
Megan from I Run For Wine - Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip - Gabriele Corcos’s Gnocchi di Patate
Shelby at Diabetic Foodie - Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles - Chef Fabio Viviani’s Spinach and Artichoke Risotto
Renee over at Magnolia Days – Brownie Tart
Conni at The Foodie Army Wife - Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes - Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Katy over at Happy Baking Days - Mary Berry’s Treacle Tart
Jaime over at Mom’s Test Kitchen - Southern Tea Cakes
Amy over at Kimchi MOM - Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry - Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand Tarts
Martin at ENOFYLZ Wine Blog
Please join on us on Twitter throughout the day #SundaySupper. In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat, you have to join us!