Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Saturday, January 9, 2016

Shrimp in Vodka Sauce

Vodka Sauce is so simple to make. Even though the sauce requires few ingredients, the flavors are complex-sweet, tangy, slightly spicy and with a creamy mouth feel. The vodka brings out flavor in the tomatoes and helps keep the cream from separating without adding any flavor of its own, the way wine would.

Vodka Sauce is a good winter food, thick and creamy and aromatic. I tossed in shrimp and served it over angel hair. However, it is heavier sauce and will hold up well to a tube pasta like penne. 
Servings: 4-6
Time:   Prep: 5 minutes; Cook: 40 minutes
Hardware:  measuring spoons and cups, a cutting board and knives, a skillet, a wooden spoon, an immersion blender, a can opener                 

Shrimp in Vodka Sauce

  • 1 lb 21/25 count shrimp-cleaned with tails removed
  • Olive oil for the bottom of the skillet
  • 2 tablespoons butter
  • 1 medium onion (1 cup)
  • 3 garlic cloves
  • 1-1 ½ teaspoons red pepper flakes (depends on your taste)
  • 1-28 ounce can crushed tomatoes
  • ½ cup vodka
  • ¾ cup cream
  • Salt
  • Parsley for garnish

  1.  Generously salt the shrimp. Dice the onion and garlic.
  2. Cover the bottom of the pan in oil and turn up to medium high. Sauté the shrimp for 2 minutes or until just pink.  Then flip and cook through. Set the shrimp aside and clean the skillet.
  3. Melt the butter in the skillet on medium.  Add the onions and garlic and sauté until translucent, about 5 minutes.
  4. Add the crushed tomatoes, vodka and red pepper flakes. Simmer for 30 minutes. Stir occasionally. Use the immersion blender to smooth the sauce. (If you don’t have an immersion blender, you can use a regular blender, but make sure that you tilt the lid and hold it down while blending.  The heat can cause the top to blow off and create a terrible mess.)
  5. Stir in the cream and simmer for 5 minutes. Return the shrimp to the sauce and allow them to warm. Remove from the heat. Adjust the salt.
  6. Serve over your favorite pasta and top with shredded Parmesan and chopped parsley.

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