snails

Shrimp & Spinach

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Shrimp & Spinach

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Not too long ago, one esteemed member of our happy ChefsOpinion family mentioned that I prepare shrimp too often. While I understand that not everyone loves shrimp as much as I do (many folks do, though), 99.9 % of my posts show what Bella and I actually prepare and eat at home and is not selected for popularity but for whatever we feel like eating that day. 🙂
If I would write this blog to get “likes”, make money or be universally popular, I would pick the food according to those criteria. ChefsOpinion evolved from my original, for-profit online business “Chefcook.Us” and is now a simple account of food I like and prepare at home for Bella and myself, with the occasional opinion about food in general thrown in.
Remember, ChefsOpinion is about “Real Food & Real Opinions”, not about trends or “in”- food, otherwise I would not feature such delicacies as ham hogs, tripe, liver, heart, gizzards,snails, kidneys and so many other dishes which are definitely not popular or even known to most folks, at least around here in the US. I pride myself to try to also cater to all (including myself) who love food that is not easily available at other places and has disappeared from the mainstream, even if those posts are sometimes only popular with a select few.
Obviously shrimp are not in this category, I just wanted to make this point again, lest my readers forget – “ChefsOpinion – Real Food & Real Opinions”
So then, please forgive me, but here, once again, is another post about Shrimp. 🙂

(To Robert, With Love) 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Shrimp  on  ChefsOpinion
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Shrimp & Spinach

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Shrimp & Spinach

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Shrimp & Spinach

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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” Rotelle, Artichokes, Snails & Grape Tomatoes “

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A  few months ago I had one of these “whatever is in the cupboard” moment’s.
Low and behold, some of my favorites : Pasta, snails, artichokes.
The wonderful result of this :
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Personally I think it looks great, and best of all, it tastes even better. 
That and the different textures made it an outstanding dish           🙂
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Boil the rotelle, strain, reserve some of the cooking water.
Make a mixture of cornstarch, flour, salt, garlic powder and lemon-salt.
Dredge the snails in the mix and fry at 375 degrees until crisp on the outside,
but moist and plum on the inside.  Reserve on absorbent paper.
Fry the artichokes and reserve the same way.
Saute finely chopped garlic and onion in olive oil until opaque.
Add rotelle, a good amount of soft (not melted) butter, finely grated
parmesan cheese, tomatoes and some of the cooking water to the pot
and stir until a sauce forms that coats the pasta lightly.
Season with salt and pepper.
To serve, place pasta on bottom of plate or bowl, top with snails and
artichokes and sprinkle with parmesan and chopped parsley.

Bon Appetit !   Live is Good !
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