Chef Mom

I've collected these recipes from family members, out-of-print cookbooks, magazines, and the backs of food cartons. I've modified quite a few of them and, I think, made them even better. I only put my family's favorites on this site, because I'd like for my friends to have as many good food memories as we do. Enjoy...

Saturday, January 07, 2006

Mediterranean Shrimp Scampi

Easy? Check. Low-cal? Check. Inexpensive? Check. Delicious? Check.


1 tsp olive oil
5 minced garlic cloves
1/2 cup fresh chopped parsley
1 can petite diced tomatoes, drained
1 1/2 lbs 31-40 count shrimp
1 cup crumbled feta
8 oz. thin spaghetti noodles, cooked
4 tablespoons chopped green olives (optional)


-Preheat oven to 400.

-In dutch oven or heavy saucepan, heat oil on medium heat. Add garlic, saute 30 seconds. Add 1/4 cup parsley and tomatoes, add enough Chardonnay to simmer. Reduce heat and simmer about 10 minutes.

-Add shrimp, cook until opaque- about five minutes. Add a little more Chardonnay if needed.

-Blend mixture with cooked spaghetti noodles. Pour into baking pan. Cover and bake 10 minutes.

-Add five Tablespoons of green olives and feta. Mix. Top with fresh chopped parsley. Pour remaning broth over all.

Sunday, January 01, 2006

Champagne Shrimp and Pasta

This is my New Year's Eve special. It is FABULOUS and quick and easy. It tastes like something you'd eat in a four-star restaurant.


8 oz. angel hair pasta
1 tablespoon extra virgin olive oil
1 cup fresh sliced mushrooms
1 1/2 lbs medium shrimp, peeled and deveined
1 1/2 cups champagne
1/4 teaspoon salt
2 tablespoons minced shallots
2 plum tomatoes, diced
1 cup heavy cream
salt and pepper to taste
3 tablespoons chopped fresh parsley
freshly grated parmesan cheese


-Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water 6 to 8 minutes or until al dente; drain.

-Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan and set aside.

-Combine shrimp, champagne and salt in the frying pan and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add shallots and tomatoes to champgne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce and heat through. Adjust seasonings to taste.

-Toss hot, cooked pasta with remaining 1/4 cup of cream and parsley. To serve, spoon shrimp with sauce over pasta and top with Parmesan cheese.