NeW yEaR's ReCiPes

Creamy Shrimp Scampi

Ingredients

• 1/4 cup flour
• salt and pepper to taste
• 24 large shrimp in shell (21 to 25 per lb), peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons finely chopped shallot
• 1 large clove garlic, pressed
• 1/2 cup Chardonnay wine

• 1 cup chicken broth, divided
• 1 tablespoon lemon juice
• 1 cup heavy cream
• 1/2 cup butter
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated Romano cheese

Directions

Place the flour on a rimmed plate, and season with salt and pepper. Toss the shrimp in the flour, and shake off excess. Heat the oil in a large skillet over medium heat; cook the shrimp until pink, about 2 minutes per side. Remove shrimp from skillet, and reserve.

Discard all but 1 tablespoon oil from the skillet. Cook the shallots and garlic in the oil until soft, about 2 minutes. Pour in the wine, 1/2 cup chicken broth, and the lemon juice. Simmer for about 5 minutes, or until reduced to about 3/4 cup. Stir in the remaining 1/2 cup of chicken broth and the cream, and simmer until sauce is reduced and thickened slightly, approximately 10 minutes more. Add the butter, and stir until melted.

Return the shrimp to the skillet; simmer until heated through, about 3 minutes. Sprinkle with the parsley and Romano cheese before serving.

Buffalo Chicken Jalapeno Poppers

Ingredients

• 16-20 jalapeno peppers
• 1/3 cup hot sauce, such as Frank's Red Hot brand
• 2 tablespoons butter
• 2 cups chicken, skin and bones removed, shredded
• 1 rib celery, finely chopped
• 1/3 cup shredded Monterey Jack cheese
• 1/2 cup Parmesan shredded cheese

Directions

1. Preheat the oven to 425
2. Working lengthwise, slice off the top quarter of jalapeno. Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeno.
3. Place a small saucepot over low heat. Add the hot sauce and whisk in the butter until melted. In a medium size bowl, combine the pulled chicken, celery, monterey jack cheese and half parmesan cheese.
4. Scoop some of the chicken mixture into each of the peppers, filling them all up. Lightly mound the chicken into each pepper. Place the peppers in a baking dish and top with the remaining parmesan cheese.
5. Bake the pepper until tender and heated through, about 15 minutes.
6. Serve warm