Garlic Shrimp and homemade spaghetti sauce - No not together :-)

This was dinner tonight-Spaghetti for Ken and Garlic Shrimp for me ---both over al dente spaghetti noddles

Garlic Shrimp

½ to 1 lb shrimp

2 cloves garlic finely diced

2-4 tablespoons butter (4 if you want extra sauce)

Lemon juice to taste

Flour – optional

Cayenne pepper- optional

Rinse and drain shrimp, devein, pat dry---optional rub with a tad bit of flour cayenne pepper mix for a spicier flavor

Melt butter in medium high skillet

Sauté garlic for 2 minutes, add dash lemon juice (just a bit)

Add Shrimp and sauté for about 5 minutes, just until shrimp turn pink

Remove shrimp and serve over rice, noodles, or quinoa

Squeeze lemon to taste over shrimp and enjoy

Spoon extra sauce over shrimp for more flavor

Spaghetti sauce-must simmer at least an hour or more

1 24 ounce can crushed tomatoes

½ cup onion-diced

¼ cup garlic-diced or crushed

¼ - ½  cup Italian seasoning (can sub the individual spices but I love my Italian seasoning mix)

Place all ingredients in saucepan and simmer

Add ½ lbs ground beef/turkey/Italian sausage if desired

Simmer another 30 minutes

Pour over pasta as desired

SAUCES/MARINADES ---- good for any occasion

Beef Sauce/Marinade – good for all lean cuts beef but I use on strip and flank steak

1 cup red wine (I use chianti but pinot noir is good too)

½ cup beef stock

¼ cup balsamic vinegar

¼ cup chopped onion

1 tablespoon garlic

1 teaspoon Natures seasoning or salt/pepper to taste

MARINADE- Mix all ingredients in gallon size plastic bag, add beef and marinade for minimum 1 hour

This will tenderize meat and adds great flavor---also can be used for basting when grilling

SAUCE- mix all ingredients in sauce pan and simmer until reduced to thick sauce

Use as topping sauce with chopped onions and/or mushrooms (braise onions and mushrooms to give better flavor) to give steak robust flavor upon serving

Pork/Chicken sauce/marinade

1 cup white wine

½ cup chicken stock

1 tablespoon vinegar (balsamic works best but apple cider vinegar gives unique flavor)

1 teaspoon worcestershire sauce

1 tablespoon olive oil

2 teaspoon garlic (1 teaspoon if using powder)

¼ cup chopped onion

Salt/pepper or natures seasoning to taste

Marinade---Mix all ingredients in large plastic bag and marinade meat for minimum 30 minutes then grill or bake----if you pan fry use sauce in pan instead of oil

Sauce- mix all ingredients in sauce/fry pan and simmer until reduced (not quite thick but almost-consistency of tomato soup) pour over grilled meat or cook meat in sauce and thicken sauce to top meat

BBQ MARINADE/SAUCE

Marinade:

½  cup Worcestershire

½ cup sugar (brown or white)

½ cup vinegar (cider vinegar gives best flavor but balsamic or white will work---if using balsamic use less due to the stronger properties)

¼ cup oil (I use olive oil but you can use any)

½ cup Teriyaki marinade (I use Kikomans)

½ cup pineapple juice

Garlic and onion to taste (I use diced onion and garlic but powder will work as well)

Mix all ingredients in a shallow pan or large Ziploc bag until thoroughly mixed. Add dash of salt and pepper or your favorite no-salt seasoning

simmer in saucepan to thicken if using as sauce and not marinade

Spicy Aioli sauce-makes 1 cup sauce double if feeding more than 4 This aoili is good for sweet potato fries, hamburgers, turkey burgers, adn any sandwich you want to add a kick too.

1 tablespoon lime juice (or ½ fresh lime and squeeze the juice out of it)

1 teaspoon Cajun seasoning (Tony Chachere’s  More Spice or Creole seasoning works)

2 tablespoons Franks Red Hot Sauce (or your choice hot sauce-use less if you like less spicy)

1 cup miracle whip/krafts tartar sauce(if used on fish)

1 teaspoon fresh chopped garlic (or ½ teaspoon garlic powder )

Salt/pepper to taste or Natures Seasoning

Mix all ingredients in small bowl

Chill 30 minutes