29 plus 1 and gulf shrimp with casino butter

Another year has come and gone and March 20th marked a milestone birthday for me. The dreaded 3-0, or as I have referred to it as, my 29 plus 1. My twenties saw their fair share of extremes, from the highest highs to painful lows but here I am on the other side and I’ve gotta say, they sure did fly by. I have become some how more settled in my own skin by discovering my passions, finding a life path, and earning my proudest title of “Mom.” Thank you for sharing these accomplishments with me through my stories here and by, hopefully creating your own by sharing these recipes with your families and friends!

10955768_10101135141374837_1637419790296672124_n

The girls

In true Foodetarian fashion I celebrated with some of the most fun ladies I know with a (surprise!) party and cooking class at Two Steps Downtown Grille in Danbury. Tom was patient while taking countless calls from my party-planning mom adding humor and wit to his food demonstration. It was such an enjoyable evening and I’d like to thank Tom and his staff at Two Steps for allowing us to bring the celebration! I thought I’d share one of my favorite recipes from last night. Here’s Tom’s recipe for Grilled Pancetta Wrapped Gulf Shrimp with Casino Butter.

IMG_3574

Adorable chef inspired goodie bags my mom made that are pinterest worthy!

Ingredients:

16 large shrimp, peeled and deveined

16 slices of pancetta

1 stick butter, softened

6 slices of raw bacon, finely chopped

Pinch of thyme

1 clove minced garlic

1/4 cup finely chopped onion

1/4 cup finely chopped each red and green peppers

Directions:

Heat a pan over medium high heat. Add the bacon and cook until almost crisp, about 4 minutes. Add in the thyme, garlic, onion, and peppers. Sauté another 2-3 minutes until the vegetables soften. Remove from heat and cool. Mix together with softened butter. Using plastic wrap, roll into a log and refrigerate (or freeze for later use!).

Wrap each shrimp with one piece of pancetta. Heat your grill to high. Add the shrimp and grill until shrimp is pink and pancetta is crispy, about 3 minutes on each side. (To prevent flare ups, keep a spray bottle with water handy.) Place shrimp over angel hair (or brown rice would be a healthy option as well!) and top with a pad of casino butter to let melt over top. Enjoy!

Since I didn’t capture a snap shot of the chef’s savory shrimp, you’ll have to take my word for it and just give it a try! Another thing that’s on my to-cook list? Lobster stock! A step up from the jars and jars of chicken stock already jammed in my freezer! Here’s a look at Chef Tom enjoying himself while I did the cooking 🙂

Eat Well, embrace 30, and toast to a new decade of love, light, laughter, and the occasional recipe ;),

Stephanie a.k.a. The Foodetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s