Anywho, for dinner tonight we had shrimp with alfredo sauce, over baked potatoes. So good!
What you will need:
- Potatoes (We use pontiacs because they are lower in starch than their browner cousins.)
- 2 cups good quality cream
- garlic, I used two cloves
- 2 or 3 tsp. good quality butter, and 1 tsp. good quality olive oil
- parsley, as much as you feel good about
- 2 cups, grated Parmesan cheese
- cracked pepper (optional)
- 1/2 cup, or more, shredded fresh spinach
- Throw as many potatoes as you would need to feed your family in the oven at 350. It takes about an hour for a potato to bake. And depending on how many that is, you may need to double this recipe. You are the captain of your kitchen, though, so only you know.
- Half an hour into your potato's cooking time, mince your garlic
and gently saute in a combination of 1 tsp. butter and 1 tsp. olive oil.
When this becomes fragrant add parsley, and let saute for a few seconds
to wake up the flavor. Add cream, and bring to a simmer -- let simmer
for one minute. Add cheese and stir until thickened. If you choose to
add cracked pepper do so now. Turn off heat, but do not remove from
- In another pan near by melt the other 1 or 2 tsp. butter, add sage, and let it bubble in the butter for a few seconds to wake up the flavor. Add the shrimp, and let cook until pink half way through. Turn, and let finish cooking on the other side.
- When shrimp is done cooking, add shredded spinach to the sauce, and stir till incorporated throughout. The remaining heat in the sauce will be enough to just cook the spinach enough.
- By now your taters should be ready. Remove them from the oven, and give them each a good pound or four with your fist. This mashes the insides, and makes dressing them a little easier. Break open your potatoes, and ladle as much sauce on top as you want. This is a very buttery dish, so most people won't want to butter their potato more before adding the sauce. You may either top the potatoes with the shrimp, or serve them on the side.
- Eat with gusto!