shrimp scampi w rice pudding dessert

tonight's menu we used traditional meals, however experimented with different recipes.  shrimp scampi is common in my house, but not my co-chefs, so we used a recipe she found, so it was new to me.  it was good we both agreed, but definitely could have been better, having tweeked a few steps.  i would not recommend this recipe, however the ingredients were traditional and flavor basically the same.

the same situation was true for the rice pudding...this was something neither one of us had made before, and we also felt the need to tweek the recipe a little to improve the quality...this is all added in the notes...

shrimp scampi

ingredients 

box of capilenni (angel hair pasta)

1 stick of margarine (which i would have omitted)

2 tbsp olive oil (we probably used a little more, which was necessary)

8 cloves garlic chopped

3 doz raw shrimp (we used frozen-cooked b/c that was all that was accessible, however fresh would have made a difference)

1 bunch of fresh parsley (we used dried, also fresh was n/a)

splash of white wine (riesling, barefoot)

salt + pepper

3/4 cup grated parm or romano 

4 ice cubes (which we didn't use b/c we had frozen shrimp)

directions

melt margarine in pan (i would omit this next time, and just add the oil)

add garlic & saute until golden

remove garlic; add shrimp and parsley (we just used a separate pan)

add wine, salt, pepper, cheese & ice (would definitely not add cheese, this obviously melted + clumped together the parsley, etc and stuck to the shrimp)

cover for approx 30-40 seconds, remove lid stir and serve (would not do this or add cheese)

delish with pasta or fresh veggies (saw recipe with tomatoes and artichokes that might have been good to add)

rice pudding (which came from simply recipes)

we doubled these ingredients to make a larger serving

2 1/2 cups (600 ml) of whole milK

1/3 cup (66 grams) of uncooked short grain white rice

Pinch of salt

1 egg

1/4 cup (50 grams) dark brown sugar

1 teaspoon of vanilla extract

1/4 teaspoon of cinnamon

1/3 cup (40 grams) raisins

 

directions

In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 10 minutes or so, until thickened. Be careful not to have the mixture come to a boil at this point. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Serves 2-3.