OSD
is Blowin Smoke!
Pam really likes this, so I cooked it for her today. :-D It has to be one of the ugliest plated dish I know of, but it tastes great. :-D It also is one of the easiest to make.
In an oven proof pan melt 1 stick of butter and saute 2 minced cloves of garlic. Then add 3 large tomatoes ( diced ), 2 Tbl. tomato paste, 1 diced Jalapeno pepper, a little salt, 1/2 tsp. white pepper, 1 TBL crushed red peppers, 1 cup white wine, and two bay leaves. Stir to mix well and then stick the pan in the smoker. It takes about 2 hours to cook down and thicken. I run the smoker at about 250* and don't use much smoke. The tomatoes really absorb it. Stir it about every 30 minutes.
This is after about 1 hour in the smoker
When the sauce has thickened, remove the bay leaves and cover the top of the sauce with raw shrimp. do not stir them in. Return to smoker.
Once the shrimp turn opaque, I cover the top with crumbled Feta cheese, return it to the smoker for the cheese to soften and start to melt.
finished and a bowl of seasoned orzo
I told you it was ugly lookin' plated
When I took the shrimp out of the smoker, I opened up the vents and let the temp get up to around 350* and put this into the smoker to cook while we ate.
coming out of the smoker after about 45minutes.
Hot peach cobbler for dessert.:biggrin:
In an oven proof pan melt 1 stick of butter and saute 2 minced cloves of garlic. Then add 3 large tomatoes ( diced ), 2 Tbl. tomato paste, 1 diced Jalapeno pepper, a little salt, 1/2 tsp. white pepper, 1 TBL crushed red peppers, 1 cup white wine, and two bay leaves. Stir to mix well and then stick the pan in the smoker. It takes about 2 hours to cook down and thicken. I run the smoker at about 250* and don't use much smoke. The tomatoes really absorb it. Stir it about every 30 minutes.
This is after about 1 hour in the smoker
When the sauce has thickened, remove the bay leaves and cover the top of the sauce with raw shrimp. do not stir them in. Return to smoker.
Once the shrimp turn opaque, I cover the top with crumbled Feta cheese, return it to the smoker for the cheese to soften and start to melt.
finished and a bowl of seasoned orzo
I told you it was ugly lookin' plated
When I took the shrimp out of the smoker, I opened up the vents and let the temp get up to around 350* and put this into the smoker to cook while we ate.
coming out of the smoker after about 45minutes.
Hot peach cobbler for dessert.:biggrin:
