CHEESY BAKED SHRIMP SCAMPI DIP
2 tbsp. butter
3 cloves garlic, minced
1/4 c. dry white wine
1/4 c. fresh lemon juice
2 tbsp. chopped fresh parsley, plus more for garnish
1/2 lb. medium peeled and deveined shrimp, defrosted
1 c. ricotta
1 c. shredded white Cheddar
1/4 c. grated Parmesan
Sliced baguette, for serving
Preheat oven to 350 degrees F. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 to 2 minutes, then add white wine, lemon juice, parsley and shrimp. Season with salt and pepper. Cook until shrimp is no longer opaque and wine is reduced, 5 to 7 minutes.
Transfer ingredients to a cutting board & finely chop shrimp. Add ingredients to a large bowl, alongwith ricotta, cheddar, & Parmesan. Stir to combine.
Transfer to baking dish & bake until warm & bubbly, 15 minutes. (Broiler for 3 minutes if you prefer a darker top.) Garnish with parsley & serve with bread.
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CORNED BEEF HASH
1 lb russet potatoes, peeled, cut into 1/4” dice
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley
- Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
- Sauté onion & bell pepper in butter in a 12” nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes & sauté over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef & salt & pepper to taste, then cook, stirring occasionally, until browned. Add cream & cook, stirring, 1 minute.
- If desired, make 4 holes in hash & break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, & season with salt & pepper. Sprinkle with parsley.
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