I cooked some'en:Shrimp w/Linguini & beef ribs

Evening. Been a rough month at DP's but first a little food as thats what this place is all about right!? :woohoo: Last night did some Limon Shrimp Scampi and cast iron skillet apple pie. First as always the raws:


Recipe was from Tyler Florence:
Ingredients

* 1 pound linguini
* 4 tablespoons butter
* 4 tablespoons extra virgin olive oil, plus more for drizzling
* 1 large shallot, finely diced
* 5 cloves garlic, sliced
* Pinch red pepper flakes, optional
* 20 large shrimp, about 1 pound, peeled and deveined, tail on
* Kosher salt and freshly ground black pepper
* 1/2 cup dry white wine
* 1 lemon, juiced
* 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.











And it wouldn't be right unless I gave all ya'll the bird.


Work tomorrow so did some more "bonless beef ribs" it a marinade of:
# 1/4 c. shallot, chopped fine shopping list
# 3 TBSP. soy sauce (I like to use low-sodium) shopping list
# 2 TBSP. olive oil (I like extra-virgin) shopping list
# 2 TBSP. balsamic vinegar (I like balsamic from Modena, Italy - you can also use cider vinegar according to the book) shopping list
# 4 tsp. snipped fresh thyme (although I've used 1 tsp. dried in a pinch) shopping list
# 1 clove garlic, minced shopping list
# 1/2 tsp. cracked black pepper



Some fresh roasted corn:




And some quick stuffed peppers:






Ready to eat:


Doreen made a apple pie from apples my Dad grew and on the Egg at 350 for an hour.






Forgive me this OT.
For my Egg forum friends I have meet or those that just know so much about me from the forum I want to say thanks for you kind words the last month both on the forum and in privet emails. Many of you know I can't have kids and our "pets" are as close to our kids as we will ever know. Little Bit fought kidney failur like the "mountain lion" she thought she was untill I had to end it Tuesday morning early. She was just a little kitten 11 years ago when I picked her out at the local shelter because she was "the friskie one"!!LOL Along with her buddy Susie who died in Nov. they ruled the Smoke Shack and garden. DP's is a whole lot more empty now but nothing last for ever and all things change. Rest in peace Bit.