Shrimp, rice dishes answer Kats’ calls

ARKANSAS DEMOCRAT-GAZETTE Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

I didn’t have any luck searching for Chicken Masala like Macaroni Grill’s for Mary Blessing, but I did find a different version of Macaroni Grill’s Shrimp Portofino, as requested by Rosemary Boggs.

Unlike the recipe that ran a few weeks ago, this one does not contain cream.

It is from America’s Most Wanted Recipes: Delicious

Recipes From Your Family’s Favorite Restaurants by Ron Douglas.

My thanks to Jenny Ann Boyer for the book.

Shrimp Portofino like Macaroni Grill

8 tablespoons butter 16 medium mushrooms 2 teaspoons chopped garlic PLUS 3 cloves minced garlic, divided use

16 large shrimp, peeled and

deveined

½ teaspoon ground black

pepper

¼ cup lemon juice

1 (6-ounce) jar marinated

artichoke hearts

4 slices lemon

2 tablespoons chopped fresh

parsley

Cooked capellini pasta or rice,

for serving

In a large skillet over medium heat, melt butter. Add mushrooms and the 2 teaspoons chopped garlic and saute until almost tender, about 5 minutes. Add the shrimp; saute 3 minutes or until shrimp are barley opaque. Add the pepper, minced garlic, lemon juice, artichoke hearts; cook until heated through.

Serve over pasta garnished with lemon slices and parsley.

Betsy Berry requested a recipe for Hoppin’ John a few weeks ago. This one is from Elizabeth Rabeneck.

Hoppin’ John

2 tablespoons vegetable oil 1 cup chopped onion ½ teaspoon hot sauce or to

taste

½ teaspoon salt

2 cans black-eyed peas (see

note)

1 cup diced ham or Polish

sausage

3 cups cooked rice (see note)

In a large pot, heat oil over medium heat. Add onion and saute until softened. Stir in remaining ingredients; simmer until heated through. Makes 8 to 10 servings. Notes: Cook rice according to package instructions, or use this no-fail method. Combine 1 cup long-grain white rice with 1 ½ cups water or broth in a saucepan with a tight-fitting lid. Bring to a boil; add a pinch of salt and stir once. Cover, reduce heat to low and simmer 15 minutes — do NOT remove lid. Let stand, covered, for 5 to 10 minutes.

If you prefer to cook your own, soak 1 cup dried blackeyed peas (pick through and discard any debris or funky peas) in enough water to cover for 6 to 12 hours. Drain. Combine soaked peas, 6 cups water, 1 teaspoon salt (optional) and 1 teaspoon sugar (optional) in a pot. Bring to a boil, reduce heat and simmer 1 to 1 ½ hours, or until peas are tender. Makes about 4 cups.

Next week: Kats share tips for keeping recipe collections organized.