97'Scort
05-06-2010, 11:47 PM
I'm back with yet another installment of "cook with 97'scort." This time, we have what the cookbook calls "Baked Shrimp with Fusilli and Salsa." I've chosen to attach my name to it, so tough beans for them.
Alright, this one sounds complicated but it's super easy and actually super quick, especially if you already have the shrimp defrosted and ready to go. Here's what you'll need:
- 250g of fusilli pasta (the mini rotini stuff) You can use rotini but you'll have to eyeball it
- 3/4 lb of uncooked shrimp (you can use cooked shrimp too, it doesn't matter)
- 2 eggs
- 1 cup plain yogurt (just a single serving cup from the store is good)
- 1 cup shredded Swiss cheese
- 1/3 cup cottage cheese
- 1/3 cup fresh parsley (optional, but it's nice)
- 1 tsp dried basil
- 475mL of salsa (any heat); note that those little jars they sell by the tortilla chips at the store are exactly this size
- 2 cups shredded mozzarella cheese
- 1 tomato
First, get your pasta cooking. In a smaller mixing bowl, beat the eggs with a fork, then add the yogurt and mix in well. Stir in the grated Swiss and cottage cheese, parsley, and basil. Here's what you have:
http://www.kg-dj.com/images/cooking/IMGP1393.JPG
Now, take your defrosted shrimp and de-tail them. Preheat the oven to 350F.
http://www.kg-dj.com/images/cooking/IMGP1396.JPG
Your pasta should be cooked at this point. Drain it and spread roughly half of it in the bottom of the pan. Put half of your creamy mix on top, followed by half the shrimp, and then the entire jar of salsa. Sprinkle half of the grated mozza on top of that.
http://www.kg-dj.com/images/cooking/IMGP1397.JPG
Layer the rest of the stuff on top (pasta, creamy stuff, shrimp, mozza) and finish it at the top with a tomato cut into wedges.
http://www.kg-dj.com/images/cooking/IMGP1398.JPG
Pop it in the oven for 20-30 minutes (more towards 30 if you used raw shrimp). Enjoy a brew in the meantime.
http://www.kg-dj.com/images/cooking/IMGP1394.JPG
Ding! Time's up and here's what you've got :) Serves 8 according to the book, but the mountain of dairy in here means it's pretty filling. Whole thing start-finish takes about 45 minutes.
http://www.kg-dj.com/images/cooking/IMGP1399.JPG
Alright, this one sounds complicated but it's super easy and actually super quick, especially if you already have the shrimp defrosted and ready to go. Here's what you'll need:
- 250g of fusilli pasta (the mini rotini stuff) You can use rotini but you'll have to eyeball it
- 3/4 lb of uncooked shrimp (you can use cooked shrimp too, it doesn't matter)
- 2 eggs
- 1 cup plain yogurt (just a single serving cup from the store is good)
- 1 cup shredded Swiss cheese
- 1/3 cup cottage cheese
- 1/3 cup fresh parsley (optional, but it's nice)
- 1 tsp dried basil
- 475mL of salsa (any heat); note that those little jars they sell by the tortilla chips at the store are exactly this size
- 2 cups shredded mozzarella cheese
- 1 tomato
First, get your pasta cooking. In a smaller mixing bowl, beat the eggs with a fork, then add the yogurt and mix in well. Stir in the grated Swiss and cottage cheese, parsley, and basil. Here's what you have:
http://www.kg-dj.com/images/cooking/IMGP1393.JPG
Now, take your defrosted shrimp and de-tail them. Preheat the oven to 350F.
http://www.kg-dj.com/images/cooking/IMGP1396.JPG
Your pasta should be cooked at this point. Drain it and spread roughly half of it in the bottom of the pan. Put half of your creamy mix on top, followed by half the shrimp, and then the entire jar of salsa. Sprinkle half of the grated mozza on top of that.
http://www.kg-dj.com/images/cooking/IMGP1397.JPG
Layer the rest of the stuff on top (pasta, creamy stuff, shrimp, mozza) and finish it at the top with a tomato cut into wedges.
http://www.kg-dj.com/images/cooking/IMGP1398.JPG
Pop it in the oven for 20-30 minutes (more towards 30 if you used raw shrimp). Enjoy a brew in the meantime.
http://www.kg-dj.com/images/cooking/IMGP1394.JPG
Ding! Time's up and here's what you've got :) Serves 8 according to the book, but the mountain of dairy in here means it's pretty filling. Whole thing start-finish takes about 45 minutes.
http://www.kg-dj.com/images/cooking/IMGP1399.JPG