Blue returns to school and ballet this week after a week of spring break. What a long week, with me sleeping and lying around blowing my nose and the kids playing and fighting indoors to avoid the falling and melting snow. I am slowly returning to the land of the living and the kids are returning to their normal routine.
Today is Jonathan and my seventh anniversary!
We are making a delicious dinner tonight to celebrate. It is a recipe from The Log Cabin, a family-owned seafood restaurant in Stafford where I used to bus tables as a teenager. Leila got the recipe while she worked there and now it is a family favorite. It is very easy but it is very decadent, so Jonny and I only make it on special occasions.
Log Cabin Velvet Shrimp
3 tablespoons unsalted butter
½ cup finely chopped green onion
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic seasoning
½ teaspoon minced garlic
1 pound peeled, deveined fresh shrimp
2 cups heavy cream
2 tablespoons water, optional
1 cup (4 ounces) shredded Muenster cheese
16 ounces hot cooked rotini pasta
Saute green onions and 1 tablespoon of the Seafood Magic in butter. Cook about 1½ minutes. Add garlic and shrimp. Cook about 2 minutes, stirring occasionally, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits off sides and bottom of skillet. Cook about 1 minute and add remaining cream. Cook 1 minute, or just until shrimp are plump and pink. Remove shrimp with slotted spoon and set aside.
Whisk cream mixture over high heat and bring to a boil. Continue to whisk for 2 to 3 minutes, then add a little water (if desired) and cheese. Cook 1 more minute or until cheese has melted and is incorporated.
Return shrimp to skillet. Stir to coat shrimp with sauce and remove from heat. Serve immediately over pasta.
Happy Anniversary, honey!