Recipe(tried): Sauteed Shrimp with Lemon Garlic Butter Dinner

Good Afternoon Everyone!

And what a beautiful day it has been...I spent the morning with my Mom weeding, doing the pool and tidying up the shed. Afterwards, we jumped in the pool with our clothes on to refresh ourselves before going in to shower and relax.

I am so proud of how the pool looks, I keep it in pristine condition and ever since we went to a D.E. Filter, my life is easier. This is the second time I have backwashed since we got it in early summer. It is an absolute joy now to clean it!!

Dinner tonight will be quite simple:
Sauteed Shrimp with Lemon Garlic Butter
Steamed Rice
Baked Stuffed Tomatoes Florentine
Sparkling Raspberry Lemonade
Lemon Thumbprint Cookies

Enjoy! Gina

Sauteed Shrimp with Lemon Garlic Butter
serves 4

1/2 c. dry white wine
2 T. white wine vinegar
8 garlic cloves, minced
1 stick well chilled butter, cut into 1/2 inch pieces
2 T. fresh lemon juice

2 T. olive oil
1 1/2 lbs. uncooked large shrimp, peeled and deveined
2 T. grated fresh lemon peel
1 T. chopped fresh chives

Boil wine, vinegar and garlic in small saucepan til mixture is reduced to 1/4 c. This takaes about 4 min. Reduce heat to low and whisk in butter, 1 piece at a time allowing it to melt before adding more. Remove from heat and astir in lemon juice. Season with salt and pepper, cover and keep warm.

Heat oil in large skillet over high heat. Sprinkle shrimp with salt and pepper, add to skillet and saute til opaque, about 3 min. Drizzle butter garlic mixture over, mix in gently the chives and lemon peel and serve on top of steamed fluffy white rice.

Baked Stuffed Tomatoes Florentine
serves 4

4 med. tomatoes
salt and pepper
1/4 c. olive oil
3 scallions, chopped
1 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/3 c. fresh chopped parsley
1/2 t. dried basil
1/2 t. dried thyme
6 T. crumbled feta cheese
1 garlic clove, pressed

Slice the tops off the tomatoes. Scoop out the pulp, reerve. Litely salt and pper the inside of the tomatoes and invert on paper towels to drain. Saute the scallions and garlic and chopped tomato pulp in oil for 3 mts. Add spinach, parsley, basil and thyme. Cook over med. til all liquid evaporates, stirring frequently. Stir in 3 T. of feta. Stuff the tomatoes and place on greased cookie sheet. Sprinkle the remaining cheee over tops and bake in preheated 375 oven for 10-15 mts. Don't let the skins split.

Sparkiling Raspberry Lemonade
6 servings

1 12 oz. pkg. frozen unsweetened raspberries
1 c. sugar
1/2 c. water
1 1/2 T fresh grated lemon peel

1 c. fresh lemon juice
1 liter bottle chilled sparkling water or club soda
ice cubes
fresh raspberries
lemon slices

Combine frozen berries, sugar and 1/2 c. water in saucepan. Stir over med heat til sugar dissolves and berries thaw. Increase heat and boil for 3 min. Strain into a bowl, press solids to extract juice, discard solids and mix in lemon peel. Chill til cold.

Stir raspberry syrup, lemon juice and sparkling water in a large pitcher to blend. Fill glasses with ice, pour raspberry lemonade in and garnish with fresh raspberries and lemon slices.

Lemon Thumbprint Cookies
Makes about 36 cookies

2 stick (1/2 cup) butter, softened
1/2 cup sugar
2 large egg yolks
3 Tbsp. fresh lemon peel
1 Tbsp. fresh lemon juice
2 1/2 cups flour
6 Tbsp. jam (any flavor)

Preheat oven to 350 degrees F. Lightly butter 2 baking sheets.

Cream butter and sugar. Beat in yolks, lemon peel and juice. Add flour slowly and beat till just blended.

Gather dough together to bind and form into 1-inch balls. Place the balls on prepared baking sheets about 1-inch apart. Using your finger, make an indentation in center.

Bake about 22 minutes. Remove from oven and immediately fill indentation with about 1/2 tsp. jam. Transfer to racks to cool.

Store between sheets of waxed paper in air-tight containers.