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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
135
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Posted:
Oct 20, 2009 6:40 PM
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I saw a cute Halloween costume of a space creature that looks like ET in orange prison garb emblazoned with the words illegal alien, and it comes with a green card also to hold, perhaps we could wear it while we toss a party along with these Perfect Party Appetizers.
Sauteed Shrimp with Green Olives, Scallions, and Anchovies
Wine Recommendation: Pair this simple dish with a clean, dry Verdejo with a floral nose, like the 2003 Vina Sila Naia from Spain. The wine's crispness complements the strong, salty flavors rather than being overshadowed by them.
Ingredients
1/4 cup(s) extra-virgin olive oil
4 large scallions, white and tender green parts only, thinly sliced
3 large garlic cloves, thinly sliced
6 large anchovy fillets, finely chopped
18 green Greek olives, pitted and coarsely chopped
1 3/4 pound(s) shelled and deveined medium shrimp
1/4 cup(s) dry white wine, such as Verdejo, Albariño or Sauvignon Blanc
1 tablespoon(s) unsalted butter
1 tablespoon(s) fresh lemon juice
Directions
Heat the olive oil In a large skillet. Add the scallions and garlic and cook over moderate heat until softened, about 3 minutes. Add the anchovies and cook, mashing them with a fork, for 2 minutes. Add the olives and stir for 1 minute to heat through. Add the shrimp and cook, turning once or twice, until they start to curl, about 2 minutes. Add the wine and simmer, stirring, until the shrimp are just cooked, about 1 minute longer.
Remove the skillet from the heat. Stir in the butter and lemon juice and season with salt and pepper. Transfer the shrimp to plates and serve.
Serve With: Orzo with toasted almonds.
ONE MORE
Spicy Shrimp and Chorizo Kebabs
The superfast, supertasty marinade for the shrimp, flavored with caraway seeds and ancho powder, would also be delicious with chicken, pork tenderloin and any kind of steak.
Ingredients
2 large garlic cloves, thickly sliced
2 teaspoon(s) sea salt
2 teaspoon(s) caraway seeds
2 tablespoon(s) pure chile powder, such as ancho
1/4 cup(s) extra-virgin olive oil
2 pound(s) large shrimp, shelled and deveined
8 small chorizo (about 1/2 pound total), sliced 1/2 inch thick
Directions
On a cutting board, using the flat side of a chef's knife, mash the garlic and salt to a coarse paste. Add the caraway seeds and finely chop them. Transfer to a large bowl and stir in the chile powder and olive oil. Add the shrimp and toss to coat. Meanwhile, bring a small saucepan of water to a boil. Add the chorizo and cook over high heat for 5 minutes. Drain and pat dry. Let cool slightly. Tuck a chorizo slice in the crook of a shrimp and thread onto a skewer; the shrimp should be attached at both ends. Push it to the end of the skewer and repeat with 2 more shrimp and chorizo slices. Using more skewers, repeat with the remaining shrimp and chorizo. Grill the kebabs over a hot fire, turning once or twice, until charred and the shrimp are cooked through, about 5 minutes. Serve immediately.
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