Shrimp Peach Brandy

This dish was inspired “Joey’s Italian”.  Just LOVE that place and the new book. 

The original recipe was “Shrimp Sambuca” but we only have black Sambuca and I didn’t want a grey sauce.  The idea of shrimp and peaches sounded good to me, so this is what happened.

Shrimp Peach Brandy  Serves 2 – 3

• 24 Medium to Large Raw Shrimp, peeled and deveined
• 1 TBS olive oil
• 1 TBS Smart Balance (or use butter)
• 1 TBS chopped garlic
• 2 TBS chopped green onion
• 1 TBS flour
• 1 1/2 oz Peach Brandy
• 1/2 cup Veggie (or chicken stock)
• 2 TBS heavy cream
• 1/4 cup diced peaches (I used canned but fresh would be SO MUCH BETTER).
• 1/2 tsp salt and pepper
• 1 tsp chopped parsley
• Serve over rice or pasta…we served it over thin sliced boiled cabbage.

Heat stove top on medium high and place a large saute pan with 1 TBS olive oil on top. When it is hot, add the shrimp and saute 4 minutes.  Stir so they cook evenly. Remove and set aside.

In same pan, heat the SmartBalance (or butter), garlic, onion and cook until garlic and onion are tender, about 2 minutes on medium. Do not brown. Whisk in flour.   Add the brandy. Now is the fun part…. take a long match or long point BQ lighter and lite the Brandy to flambe’. Let the flame go out on its own.

Over medium heat, add the stock, the cream, the peaches, salt, pepper and parsley.  When you add cream, you have to stir constantly.  Increase heat to medium high to bring the mixture to a boil.  Once it boils, reduce the heat to simmer, STILL STIRRING, and let it thicken. Turn off stove top. Plate the shrimp and sides and top with sauce. Serve right away.  

The sauce is sweet and smooth. Ted thought there was a bit too much garlic. I thought it was perfect. 

A wonderful way to enjoy shrimp and … light a fire ;).

Ted also enjoyed the Peach Brandy on its own.

Take care and wake up tomorrow knowing that It’s Friday!

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Swordfish with Vine Tomato

This is a wonderful Italian recipe made with the freshest of tomatoes.  The vine ripe tomatoes from the local shop were chosen because they looked so red and plump.  They were not refrigerated so the flavors would enhance over the few days before using them in this old fashioned, Italian recipe adapted from “Joey’s Italian”, page 168.

• 1 lb Swordfish steaks ( 2 steaks, 1 3/4″ to 2″ thick)
• 3 TBS almond flour
• 1 tsp Italian spices + pinch of onion and garlic powder
• 1/4 tsp each salt and pepper
• 1 TBS olive oil – separated
• 1 clove minced garlic
• 1 medium or 2 small vine ripened tomatoes, rough chopped
• 1 TBS Kalamata olives (sliced)
• 1 TBS capers
• 1/2 cup sherry
• 1/4 cup water
• 1 tsp butter (or SmartBalance)
• Juice of a lemon
• Fresh parsley

Preheat oven to 425 F.  Rinse fish and pat dry.  Mix together the flour, spices (with the pinches of flavor),salt, pepper.  Put the mix onto a flat plate and coat the fish. 

Heat a skillet over medium high heat.  Add the fish and cook about 3 minutes per side. Transfer to an oven safe dish, put into the oven and continue cooking 10 minutes.

In a saucepan, heat 1 TBS olive oil over medium high heat.  Add the garlic and cook 1 minute.  Add tomatoes, olives, capers and lemon juice. In a small cup mix the sherry and water and add to the tomato mix.  Add the butter or SmartBalance.  Let cook for 4 minutes.  Reduce to low and continue at a simmer until fish is cooked. If the sauce is reducing too much, place a lid on it.  

Plate the swordfish and top with the sauce. Garnish with parsley. 

Enjoy all the flavors that come alive in your mouth. The moist delicate experience of the swordfish.  The burst of flavor from capers and olives in a background of lemon.  Wow! Too good.

 

 

Tonight will be fairly relaxing. Ted is enjoying his yard work. Shane is a little tired. He was up working out with me at 4 AM this morning as he slept in our room and followed me downstairs for a “Pre Shane Run” workout.  He’s just not used to rising and shining so early. 

As for me, there are icings and decorations to make so I’ll set to it.

As for you… have a great night!

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