Shrimp Scampi and Swiss Hot Brown Recipes

I thought some of you might enjoy these two dishes requested often from one of our local restaurants. This restaurant claims to be the location where the "first cheese burger" was served.
Gary/Louisville

Kaelin's shrimp scampi

1 pound shrimp (16 to 20 count)
1/3 cup olive oil
2 tablespoons diced red pepper
2 tablespoons diced broccoli florets
½ teaspoon black pepper
½ teaspoon seasoning salt
¾ cup white zinfandel wine
12 ounces cooked penne pasta
2 tablespoons fresh garlic, minced*
6 tablespoons Parmesan cheese, grated*
Finely minced Parsley for garnish*

Sauté shrimp in olive oil until pink, 3 to 5 minutes. Add diced peppers, diced broccoli, pepper and seasoning salt. Toss well. Add ¼ cup of wine and the penne. Toss and heat through. Add 2 tablespoons Parmesan, and the rest of the wine. Add minced garlic. Toss until sauce becomes creamy. Pour into a serving bowl, add remaining Parmesan cheese and garnish with parsley. Serve with bread of choice.

These quantities will serve 2 well; recipe may be multiplied.

Kaelin's Swiss hot brown

Swiss cheese sauce:
4 tablespoons butter
4 tablespoons flour
1 cup milk
1 cup heavy (whipping) cream
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 cup grated Parmesan cheese
8 ounces Swiss cheese, finely diced

To assemble:
12 pieces of toasted white bread, cut diagonally
1 pound, 2 ounces cooked turkey breast
12 slices bacon, cooked
12 slices tomato

Heat oven to 375 degrees.

Melt butter in a small saucepan. When just beginning to bubble, add flour. Stir well to incorporate into butter. Cook until the roux thickens and begins to bubble, 1 minute or 2.

Add milk, stirring constantly to work out the lumps. Add cream and stir to blend. Add nutmeg and ginger. When mixture just comes to the boil, remove from heat and add cheeses. Stir to mix. On heat-resistant plates, place 4 toast halves. Cover with turkey breast slices, then top with bacon and tomato. Cover to taste with the Swiss cheese sauce. Put plate on cookie sheet to avoid spillage. Bake 10 to 12 minutes. Put hot plate on serving underliner. Serve hot and bubbly.

Serves 6.



This message was edited Sep 10, 2004 10:09 AM