Salt Roasted Shrimp with Simple Scampi Dip

Last night's dinner was fantastic, but I bought waaaayyy more shrimp than I needed for it! I guess my eyes were just bigger than my stomach when I went grocery shopping lol. So tonight...it's going to be shrimp again (not complaining....I could eat shrimp every day!) But tonight, it's going to be done in an entirely different way, and it won't be nearly as healthy because of all the butter but, whatever. Butter makes things taste great, this recipe is too easy to prepare, and it ensures I won't waste any wonderful shrimp so that's all the reason in the world I need! I love talking myself into things haha.
Thankfully my kitchen is coming together pretty nicely. Unpacking and setting up a new house is fun, but really tiresome after a while. Once I have a majority of the house set up, I'm going to do another video blog post to show off my new kitchen ;). I'm Going to have to come up with a killer menu for that escapade...this is going to be FUN!

Ingredients

• 1 4-pound box rock salt
  
• 16 large shrimp
• 1/3 cup dry white wine
  
• 2 tablespoons fresh lemon juice
  
• 2 garlic cloves, minced
  
• 1 stick of chilled unsalted butter, chopped
• 1 tablespoon chopped fresh Italian parsley
  

Recipe Directions
Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer atop salt. Preheat oven to 500°F. Boil wine, lemon juice, and garlic in saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with salt and pepper. Let stand while shrimp cook. Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes. Transfer sauce to bowl; nestle in salt.
Source: Salt Roasted Shrimp with Scampi Sauce

Sonoran Shrimp Scampi

If you are longing for a meal with a little Italian flair, I recommend this treasure! It's pretty easy to make for a week night dinner, but I prefer to prepare this on the weekend and make it with home made pasta. Pasta is always better home made, and not too many people know how to make it for themselves. Give it a try for yourself. Combine 1 cup of flour and 1 egg until you have a thick paste, roll out into sheets, cut into noodle from and boil as you would with any other pasta! The trick is to add a little salt, pepper and garlic powder to the noodles before rolling them out and cutting them up, it gives them more flavor and therefor your meal has more flavor!

Ingredients

• 3 Poblano chiles
  
• 1 pound medium shrimp, shelled and deveined
• 1 teaspoon salt, divided
  
• 1/4 teaspoon freshly ground black pepper, divided
  
• 2 tablespoons olive oil
  
• 2 cloves garlic, finely chopped
  
• 2 red bell peppers, cored, seeded and thinly sliced
  
• 2 tablespoon chopped (or thinly sliced) sun-dried tomatoes (about 3 halves)
  
• 1 tablespoon lime zest
  
• 1/4 cup fresh lime juice
  
• 1/2 cup white wine
  
• 4 cups farfalle, preferably whole- wheat, cooked
  
• 1/4 cup fresh cilantro, chopped

Directions
Place chilies directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chilies soften, 10 to 15 minutes. (To roast in oven, cover a large cookie sheet with foil. Place chilies on sheet and broil, turning occasionally, until skin is charred and chilies soften, 12 to 17 minutes. Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.
Source:Sonoran