Many recipes that I come up with are with my best friend in mind who is a vegetarian except that she does eat seafood.  When she comes to visit from Canada, I adapt many of my recipes so that she can enjoy them too.  Now she has returned the favor and sent me a Guest Recipe that I just had to share with you.  It’s a lovely and colorful shrimp dish with green beans, quartered cherry tomatoes, mushrooms and shrimp.   Everything about this recipe is something that I would love to cook.

Guest Recipe from Canada

2 portobello mushrooms sliced
4 cherry tomatoes quartered
6 ounces or more shrimp
6 ounces or more green beans
2-3 tablespoons olive oil
salt and pepper to taste
1/2 teaspoon basil (to taste)

Sauté mushrooms in olive oil until they begin to turn brownish.  Add green beans, salt & pepper and basil until the beans are cooked until slightly limp.  Do not overcook the beans!  Add the shrimp around 5 minutes after adding the beans if you are using fresh shrimp.  If using pre-cooked shrimp add them after the beans are almost fully cooked.   When shrimp is fully cooked, add the tomatoes and continue to sauté until the tomatoes are hot.  Remove from stove and serve immediately.

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Guest Post from Canada

Food.  I do love food.  Cooking, smelling the aroma as flavors blend, tasting as it cooks and then enjoying the finished dish.

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It’s been awhile since you’ve seen a new recipe from me so I’m sharing one of my favorite holiday side dishes.  Sautéed Green Beans with Almonds and Mushrooms.2013-12-01T18-34-25_0

It’s not the typical holiday green beans with mushroom soup and crunchy onions as that’s never been one that I could really dig into.  This one keeps the flavor and taste of the vegetable at the top of the palate and enhanced with sautéed mushrooms and nutty almonds.  Cook them al dente so that the flavors still compliment each other and do not turn into a limp blend of soggy beans. 

Ingredients:

1 pound fresh green beans; ends trimmed
2 tablespoons Olive oil
1 tablespoon Butter
1 cup Fresh mushrooms; sliced
3 tablespoons Almonds; slivered
1/2 teaspoons Salt
1/2 teaspoon Cavendar’s Greek Spice; Can substitute other spice mix
1/2 cup Chicken broth; Can substitute vegetable broth

Preparation:

Wash and trim green beans.  Try to pick a young slender beans around 5 – 6 inches long.  If you choose a more mature bean then cut beans into 3 – 4 inch lengths.

Add olive oil and butter to medium size fry pan and bring to medium heat.  Add sliced mushrooms to the melted butter and olive oil.  Sauté mushrooms until they begin to soften.   Add beans and continue to sauté at medium low heat.  Add and stir in raw slivered almonds, salt and Cavendar’s spice and continue to cook until almonds begin to brown and beans begin to soften slightly.

Add chicken broth or vegetable broth (I prefer Knorr’s Homestyle Stock) and continue to simmer over low heat until beans reach desired doneness.   Cook  the beans cooked al dente which is where the cooked bean begins to bend in half but is not limp.  Remove from heat and serve immediately.