This is my signature dish. The presentation is lovely. I frequently prepare it for my friends and family, who always seem to enjoy it. I cook it differently according to the season. In the spring, I use asparagus. In the winter, I use sun-dried tomatoes from Trader Joe's. But right now, I have some wonderful tasting tomatoes from Robert's garden. You can make this with shrimp only and it will be just as good. Omit the seafood and you have a vegetarian entree. I use my homemade pesto when preparing this dish.c. At this point , my cooking is much better than my photography. You get the picture. I assemble everything on one plate. My husband broke my antique round serving plate one evening when washing the dishes, so all I have now are oval dishes. I have to tell you, he always cleans up my mess and washes the dishes after a meal. Bless his heart! I wouldn't do half the cooking if I had to clean up by myself.
This is my signature dish. The presentation is lovely. I frequently prepare it for my friends and family, who always seem to enjoy it. I cook it differently according to the season. In the spring, I use asparagus. In the winter, I use sun-dried tomatoes from Trader Joe's. But right now, I have some wonderful tasting tomatoes from Robert's garden. You can make this with shrimp only and it will be just as good. Omit the seafood and you have a vegetarian entree. I use my homemade pesto when preparing this dish.c. At this point , my cooking is much better than my photography. You get the picture. I assemble everything on one plate. My husband broke my antique round serving plate one evening when washing the dishes, so all I have now are oval dishes. I have to tell you, he always cleans up my mess and washes the dishes after a meal. Bless his heart! I wouldn't do half the cooking if I had to clean up by myself.
6 Comments
Britt powell
9/25/2013 12:47:08 am
I adore this dish and Gerlinde has prepared it several times for me and my husband. The best part is the fresh seafood, either prawns or scallops or both. My favorite part of the dish is the pesto. Last week it was superb-fresh herbs that tasted great and gave such character to this delightful meal.
Reply
Gerlinde
3/6/2017 07:34:40 am
Thank you Britt, I have to make it again soon.
Reply
Marion Shonick
2/21/2014 07:03:50 am
Super lecker, liebe Lindy!
Reply
Gerlinde
2/21/2014 08:35:03 am
Das freut mich aber, daß es Euch geschmeckt hat.
Reply
TheKitchenLioness
1/29/2016 11:58:05 am
Well, Gerlinde, for starters I adore that phrase "signature dish" - I seem to make so many dishes, I cannot settle on one I believe...and looking at your recipe, I just know I would love, love to eat (or better yet, cook) this - with fresh scallops and shrimp and fresh fettuccine, who would be able to resist this?!
Reply
Gerlinde
3/6/2017 07:33:30 am
Signature dish may not be the correct term. Whenever I have to produce a meal in a hurry for a large crowd I make this one because I can vary the ingredients.
Reply
Leave a Reply. |
Thank you for taking the time to read my blog. It means a lot to me and I would love to hear from you .
Comments in English and German are welcome! Categories
All
Archives
January 2021
Blogroll:the chef mimi blog food52 East of Eden Cooking Marie Gabrielle Dorie Greenspan roughwighting The Wednesdaychef David Lebovitz The Kitchen Lioness lifeonthecutoff mamangerie Chocolate and Zucchini Cocoa and Lavender TheBeachHouseKitchen Memoriediangelina Sippitysub COPYRIGHT © 2013- 2021
Sunnycovechef blog. All rights reserved. |