This chicken dish is a crowd pleaser. I serve it with a side of pasta and veggies. For a low calorie version, serve the meatballs with a hearty salad.
Pan frying the meatballs Cooked meatballs with melted mozzarella
Ingredients:
1.5 lbs. ground chicken
2-3 garlic cloves, chopped, optional
1/2 cup Parmigiano Reggiano, grated cheese
1 tbs. flat-leaf parsley + more for garnish.
1/2 cup breadcrumbs
1 egg
3/4 tsp salt
freshly ground black pepper to taste
2-3 ounces fried pancetta, drained
1/4 cup milk
Olive oil for frying the meatballs
2 (24 oz) plain tomato sauce, in a jar
16 ounces shredded mozzarella
1 tablespoon fresh parsley, chopped + more for garnish.
Preparation:
Combine chicken, garlic, cheese, parsley, breadcrumbs, egg, salt & pepper, pancetta, and milk. Form the meatballs using an ice cream scoop. It will yield about 13 meatballs.
Pre-heat oven to 350 degree Fahrenheit.
In the meantime, over medium heat, fry the meatballs in a 12-inch cast iron pan. Turning halfway until you get a crust/sear on each side. About 5-8 minutes in total.
Add tomato sauce. Sprinkle the cheese. Turn the stove off. Bake in the oven to finish cooking the chicken and melt the mozzarella cheese, about 13-15 minutes.
Serve in the pan. Garnish with parsley or basil, optional.
Wine pairing suggestions: Pinot Nero, Bardolino Superiore or Valpolicella Ripasso.
Happy New Year 2025 to all my subscribers. Kicking off the New Year on a spicy note. Today, I am sharing my Spicy Rigatoni alla Vodka. It is silky on the palate and sexier than Puttanesca. I crafted this recipe to replicate the famous dish from Carbone Fine Food. I recently had the original at their Miami location, and I was blown away. Mine is even better. You might ask why? It’s simple, I made it and I know what I put in it.
Ingredients:
1 lb. Rigatoni
1 handful of salt for pasta water
2-3 tbs. olive oil for frying
1 hipping cup of chopped onions
1 hipping tbs. of garlic, chopped
1 tsp. Calabrian chili paste
4 ounces tomato paste
1 cup vodka
2 cups heavy cream
Salt to taste
3 tbs. butter
1/2 – 3/4 cup of Parmigiano Reggiano cheese, grated Parsley or basil for garnish, optional
Preparation:
1. Bring pasta water to a boil. Add 1 handful of salt. Cook the pasta al dente.
2. In the meantime, in a large skillet on medium-high heat, heat the olive oil. Sauté the onions 2-3 minutes or until caramelized. Add garlic and chili pepper paste. Stir well. Add tomato paste, stir until it obtains a rust color.
3. Deglaze with the Vodka, lower the flame to medium. Reduce the sauce for 1-2 minutes. Lower the flame to low. Add the heavy cream and salt. Cook for 3-4 minutes. Stir well.
4. Drain the pasta. Pour it in the sauce. Swirl in the butter and sprinkle the cheese. Mix well. Serve at once. The pasta should be glistening.
Gina’s notes: if you don’t consume alcohol, alternatively, you can use some reserved pasta water instead of Vodka.
If you can’t find Calabrian chili paste, use Thai red curry paste along with some crushed red chili pepper. Use your judgement.
While I love using reserved pasta water, I didn’t feel like I needed it. The ratio of sauce was perfect for one pound of pasta cooked al dente.
Wine pairing ideas: Demi-Sec champagne, full bodied Sangiovese-based Rosato or a Pinot Nero.
I hope you will give this famous dish a try. Until then, Have a wonderful New Year from my kitchen to yours.
Gina Martino Zarcadoolas Food & Wine Blogger, Sommelier Level 2 and WSET Level 2 certified. Cookbook Author: Cuisines, Corkscrews & Cultures Italian Wine Scholar Salice Salentino-Italian Award Winning Wine Blog Website: www.foodiewinelover.com Email: gina@foodiewinelover.com
Rustic Pasta with Meat, Porcini mushrooms, and Spinach
This flavorful dish is inspired by the mountainous region of Abruzzo, where you will find an abundance of porcini mushrooms. The original recipe was developed by an Italian chef, but I put my own spin on it and tweaked the measurements. I have followed his method and prepared it many times in my kitchen. He recommends using Farfalle, a pasta shape, commonly known as bowties, but it literally means “butterflies” in Italian. You can also use Fusilli, a short pasta shaped like a corkscrew. They both work well and absorb the sauce nicely. It’s always a big hit in my kitchen, and perfect for feeding a small crowd. This recipe brilliantly combines veal, beef, and pork, tomato paste, and porcini mushrooms to create a culinary masterpiece. Make sure you caramelize the tomato paste to get a rust color, and the result will be a stupendous rustic dish packed with layers of deep flavors. Make it for a dinner party, and your guests will think that the sauce had been simmering for hours.
Serves 8 to 10 as a first course, 6 as a main Level of difficulty – medium
Ingredients:
6 ounces dried porcini mushrooms, soaked in 2 cups hot water for 10 minutes
¼ cup extra virgin olive oil
4 garlic cloves, thinly sliced
2- 2.5 pounds ground veal, beef, and pork divided equally
Salt and freshly ground black pepper
1/2 cup tomato paste
1 cup dry white wine
1 cup plain tomato sauce
14 oz. whole San Marzano tomatoes, crushed by hand
1/4- 1/2 cup reserve pasta water
1 pound farfalle pasta
1 handful of salt for the pasta water
6-8 ounces baby spinach, trimmed
½ cup freshly grated Pecorino Romano
Preparation:
1. Drain the porcini, reserving the soaking liquid, and coarsely chop the porcini. Strain the soaking liquid through a strainer, and set it aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook until it is lightly toasted. Add all the meat and the chopped porcini, and cook, stirring, over medium-high heat until the meat is well browned, about 10 minutes. Season with salt and pepper to taste, and add the tomato paste. Cook over high heat, stirring constantly, until the paste turns a rust color, 5 minutes. Deglaze with the wine and cook for 3-4 minutes. Add the strained porcini soaking liquid, the tomato sauce and crushed tomatoes. Bring to a quick boil. Reduce the heat to a very low simmer. Cook 15-20 minutes. Stir occasionally.
Rustic Pasta with Meat, Porcini mushrooms, and Spinach
3. Bring pasta water to a boil. Add salt. Cook according to package directions or al dente. Drain. Add pasta and the reserve water into the meat mixture. Stir in the baby spinach and mix well until the pasta is nicely coated. Pour into a serving bowl and serve at once, with the grated Pecorino on the side.
Then end result will be a rich and thick meat sauce. If you like more sauce, add more tomatoes and pasta water.
My wine suggestions: Montepulciano d’Abruzzo, a delightful red wine from the Abruzzo region of Italy or a Barco Reale di Carmignano red wine blend from Tuscany. The latter is made with mostly Sangiovese, Cabernet Sauvignon and Canaiolo.
Rustic Pasta with Meat, Porcini mushrooms, and Spinach
I hope you will try this easy and delicious recipe. Please be sure to let me know when you make it.
Cuisines, Corkscrews & Cultures features 88+ recipes from global cuisines, plus more than 160 tidbits, tips, headnotes, Gina’s notes, and wine pairing suggestions. This cookbook is packed with valuable content for the beginner cook to the most advanced. Explore Gina’s kitchen for some delicious meals; let her share with you her knowledge of food & wine and cultures of the world. You will discover a rustic side to her personality, with a touch of glamour!
Her cookbook is available on Amazon.com in the US and many parts of the world. If you would like an autographed copy, please contact her at gina@foodiewinelover.com. The signed copy will be shipped from her US address.
Cuisines, Corkscrews & Cultures
Testimonials:
“Gina not only offers a wide variety of delicious salads, but her salad recipes are a wonderful way to start a meal. One of my favorite salads Gina makes is tabouleh. It is so easy to make and such a lovely recipe. All of Gina’s salads are made with love and fresh seasonal ingredients.” – Chef Krystina Kalapothakos, http://www.kouzounaskitchen.com Author of the cookbook Back to My Roots
“My dear Gina, I give you a 5 star and more for this dish. This is everything that started my passion for cooking, and I am so very glad you did this post. A true authentic dish from Naples which gladly is where my Nonno was born and raised. The simplicity of this dish speaks volumes! My favorite dish of all-time is Spaghetti al Pomodoro con Basilico. You are amazing and completely fed my soul to see this. Yes, the recipe must be in your cookbook that I am so excited about. Love this and you.” – Natasha Panacci, http://www.cookingwithtash.com
“Gina, I would give anything to have a taste of your Greek-Style Shrimp Saganaki! So delicious! All my senses would love to try this amazing dish. Your food has so much soul, story, and passion! Your fresh pasta looks superb! You are a superstar, Gina! Good food, good wine, good atmosphere. I see it all shining through your pictures and your captions.” – Camila Hurst, http://www.piesandtacos.com
“I love that each recipe has the history and story for it. This helps set the context for why you would want to make each recipe. Gina’s diverse knowledge of foods from around the world along with her knowledge of wines makes enjoyment of each meal more complete. Some favourites of mine are Greek Goddess salad with its deep roots in an ancient Mediterranean culture. The picture an setting are lovely and make you want to dive right in. A really unusual recipe for me was “A Kissable Kibbeh to Caress your Palate” with a great picture of her mother making this unique recipe. It is helpful to have notes about what to do if you cannot find certain ingredients so that you can still enjoy the recipe and make it. Great job Gina. Highly recommended.” Cathy Connally – Cookbook Author – Canada
These savory pork chops are perfect for either a weeknight or a special occasion, and will deliver flavors and convenience in just 15-20 minutes. They will make a wonderful addition to your recipe repertoire and wow your guests. Wear your favorite apron, and let’s get cooking!
Serves: 4
Level of difficulty: Easy to intermediate
Ingredients:
4 bone-in pork loin chops 1/2 inch cut (1.1/2 lbs.)
2 teaspoons fennel seeds, coarsely ground*
1 teaspoon coriander
Salt to taste
1-2 tablespoons olive oil
1/2 cup Rice vinegar (red wine will work as a substitute)
1 medium shallot, finely sliced
a squeeze of lemon juice
Italian flat-leaf parsley for garnish
Preparation:
1. Season the pork chops on both sides with fennel, coriander, and salt.
2. In a 12-inch cast-iron skillet, heat olive oil over medium-high heat. Add pork, and cook for about 3-4 minutes. Flip, and cook for 3 minutes or until internal temperature reaches a minimum of 145 degrees F. Remove and set aside on a platter.
3. Add shallots to skillet and sauté for 1-2 minutes. Deglaze with vinegar. Cook for 1-2 minutes. Stir well.
4. Smother shallots over the pork chops. Sprinkle lemon juice. Garnish with parsley.
Serve with a side of rice, potatoes, pasta, quinoa, or a carb of your choice.
To keep it figure-friendly, serve it with a healthy salad or veggies.
* Use a mortar and pestle to crush the fennel seeds. If you don’t have one, place the seeds in a small zip-lock bag, and lightly smash them with a mallet.
I hope you will try this recipe and provide me with some feedback.
Wine pairing suggestions: a slightly chilled medium-bodied red, Soave, Gavi, Sauvignon Blanc or a sparkling wine.
Happy Cooking & Sipping!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.wordpress.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist
Pasta is better inhaled like a vacuum cleaner. It’s so much fun!
Spaghetti & Meatballs
Spaghetti & Meatballs is a comforting Italian-American dish. It is not a traditional Italian dish because the Italians prefer to eat their pasta alone without the meatballs. Meatballs are known as “polpette” in Italian, and they are consumed as a tasty second course (secondo). I have many different versions of tomato sauce, and sometimes, I use Italian sausage for added richness. Today, I am sharing with you a simplified sauce that is rustic and is a crowd-pleaser. For a smoother sauce, simply pure’ the San Marzano tomatoes. This blog post is not sponsored, but I am using the brands that I like. There are times when I combine ground beef and pork, and in that instance, I don’t use the sausage. Alternatively, you can use ground turkey for a healthier version. I use seasoned breadcrumbs instead of the traditional slice of bread soaked in milk. Generally, I don’t use grated cheese, except in my Veal Meatballs with Pecorino. Put your apron on, and follow me in the kitchen. Don’t forget your glass of wine or cider! This recipe is crafted for 6-8 people depending on their appetite. You can easily divide the ingredients to feed fewer people.
Spaghetti & Meatballs
Ingredients for the meatballs
1 ½ lbs. ground sirloin
1 ½ lbs. ground chuck
3-4 garlic cloves, finely chopped 1/4 teaspoon oregano ½ small onion, grated 1½ teaspoons sea salt & freshly ground black pepper to taste 2 large eggs ½ cup seasoned breadcrumbs, Progresso brand
1 handful of flat-leaf Italian parsley, chopped, plus more for garnish
Preparation:
Mix well all the ingredients by hand (I use a glove because I have long nails) and form the meatballs using an ice cream scooper with a spring. Spray a large tray and place the meatballs on there. Bake them for 10-12 minutes in a 350-degree oven, turning them once. You can also pan-fry them in olive oil for tastier meatballs but this process is less convenient. Set aside.
Ingredients for the Tomato Sauce:
2-3 tablespoons olive oil
2-3 garlic cloves, finely chopped
1 teaspoon tomato paste
1 (26.46 ounces) container of Pomi -strained tomato
1 (26.46 ounces) container of Pomi – finely chopped tomatoes
1 (28 oz.) Flora’s San Marzano tomatoes, crushed by hand
Salt & freshly ground black pepper to taste
1 pound of spaghetti
Grated Parmigiano Reggiano to taste (a lot)
Preparation:
In a large stock pot, on medium heat, heat olive oil and sauté the garlic quickly, and add the tomato paste. Stir constantly until it’s caramelized. Add the strained, chopped, and crushed tomatoes. Bring to a gently boil, stir occasionally. Add the meatballs. Lower the flame. Cover with lid tilted. Stir occasionally to avoid the sauce from sticking on the bottom. Allow 1½ to 2 hours until all the flavors marry beautifully. Toward the last 15 minutes, bring your pasta water to a boil. Add a handful of salt, and cook according to package directions. I like mine al dente so cook it for at least 1 or 2 minutes less. The best way to find out how you like it is to taste the pasta before draining it.
Mix the pasta with the sauce until every strand is coated. Serve with grated Parmigiano Reggiano. Garnish with parsley
Wine pairing suggestion: Sangiovese-based wines such a Rosso Di Montalcino or Chianti Classico will work harmoniously with the acidity in the tomatoes.
Happy Cooking & Happy Sipping from Gina’s Kitchen!
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.wordpress.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Prep course completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist
After vacationing in Italy for 2 weeks, it didn’t take me long to get back in “Gina’s Kitchen”. Mongolian beef is a Chinese American dish that is quick and delicious on any weeknights. Typically, I would serve it with Jasmine rice, but today, I am using sweet potatoes as a side for a healthier option. Flank steak is a lean meat and is an excellent choice for this dish.
Serves: 3-4 – Level of difficulty: Easy
Ingredients:
• 1.1/2 lbs. flank steaks, cut in strips
• 2 tablespoons corn starch
• Salt to taste
• Freshly ground black pepper
• 4-6 tablespoons olive or vegetable oil, divided
• 1 green pepper, cut in julienne
• 1 long hot pepper, seeded and chopped, optional
• 3-4 scallions, chopped
• 3 garlic cloves, chopped
• Fresh ginger cut into matchsticks (1/4 cup)
• 2 tablespoons water
• 1 tablespoon Hoisin sauce
• 2 tablespoons low-sodium Soy sauce
• 1 tablespoon Worcestershire sauce
Preparation:
1. Make sure the meat is at room temperature to ensure even cooking. Season with salt and pepper. In a medium-sized bowl, add the corn starch and drench the steaks. Shake them one by one to remove any excess.
2. In a 12-inch cast-iron skillet or a wok, heat 2 tablespoons oil, place half the steaks in a single layer. Cook for about 3-4 minutes (in total) on medium-high heat, the meat should sizzle. Turn it halfway through using a set of silicone thongs. Remove the cooked meat and set aside on a dish. Add 2 tablespoons oil and cook the remaining steaks. Remove and combine it with the first batch.
3. In the same skillet, on medium-high heat, heat 1 tablespoon oil, stir fry together green pepper, hot pepper, scallions, garlic, ginger for about 1-2 minutes. Add water, Hoisin, Soy, Worcestershire sauces, and the cooked meat. Give it a couple good stirs with a wooden spoon. The sauce will thicken and stick nicely to the steaks. Voila! It’s ready to be served. Your family will ask for seconds and request that you make this meal again.
Wine pairing suggestions: Sauvignon Blanc, off-dry Riesling, or a Grenache.
Gina’s notes: If you plan to make rice as an accompaniment, start preparing it first, this way it will cook while you are preparing the meat. To ensure the meat is more tender, always cut it against the grain.
Happy Cooking from Gina’s Kitchen to Yours,
Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
I am so fascinated with global cuisines that I jump from Italian pasta dishes, to Greek deliciousness, Middle Eastern delights, Caribbean flavorful dishes to other exotic cultures. Today, I am taking you on a journey (via my blog) to Morocco for a taste of My Chicken Tagine. A tagine is an earthenware pot in which this dish is traditionally cooked in. Using preserved lemon is also part of the tradition, however in this recipe, I used fresh lemon instead. No, I have not been to Morocco but I love the way they use aromatic spices in their dishes. Put on your apron and follow me in the kitchen for this delightful meal.
Serves: 6-8 Level of difficulty: Intermediate
Allow up to 2.5 hours from start to finish
Ingredientsfor chicken marinade:
5-6 lbs. chicken thighs and legs, skinless
1 medium onion, sliced
1/2 tsp. ginger, grated
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. turmeric
1 tsp. salt
freshly ground black pepper to taste
1/4 tsp. cinnamon
1/2 lemon, juiced + slices of lemon
2 tbsp. olive oil for marinade
Remaining ingredients:
6 -8 tbsp. of olive oil for searing the chicken
4 garlic cloves
1 tsp. tomato paste
1/2 cup dry white wine
1.5 cup low sodium chicken broth
1 cup pimento-stuffed olives
8 oz chickpeas
1 large carrot, sliced
1/2 cup golden raisins
Preparation:
1) Marinate the chicken for at least one hour, with onions, ginger, cumin, paprika, turmeric, salt, pepper, cinnamon, lemon juice, olive oil. Keep refrigerated for 45 minutes and keep at room temperature for 15 minutes prior to cooking it. Please keep your house cool.
2) In a large tagine or Dutch-oven, over med-high heat, heat olive oil, and sear the chicken 2-3 minutes on each side. You will do this in batches and use more oil as needed. Remove and set aside.
3) In the same pan, add the onions from the marinade, sauté for couple minutes, add garlic, sauté for 1 minute, tomato paste, 1-2 minutes till it’s rust in color. Stir constantly to avoid burning. Deglaze with the wine for 1-2 minutes.
4) Add the chicken, broth, olives, chickpeas, carrots, raisins and lemon slices as seen in picture. Bring to a boil.
5) Cover and simmer on low flame for 30 minutes. Remove cover, simmer for an additional 45 minutes. Serve with Moroccan couscous. Bon Appetit!
Gina Martino Zarcadoolas – Foodiewinelover
My Food, Wine & Travel Lifestyles
WSET-Level 2 Wine Connoisseur
Global Cuisines & Cultures Aficionado
I must admit, it’s been a long while since I made Hungarian Goulash. I know it has 2 main ingredients: beef and paprika. I searched the internet and came across a multitude of recipes. I was inspired and decided to make one with my spin on it. I am not claiming it’s the most traditional, but I think it’s very close to it. I noticed some recipes called for some veggies, but I wanted the meat to be the main focus without any distractions. So, follow me in the kitchen for my own version of Hungarian Goulash. I usually cook for a crowd and always have leftovers. This recipe can easily be divided in half. This dish starts out on the stove and continues to cook in the oven. You will need a Dutch Oven or a large pan with a lid that can withstand the heat in the oven.
Serves: 10 -12 Level of difficulty: Medium – prep time: about 1 hour including searing the meat. Cooking time: 1.5 hours – Allow a minimum of 2.5 hours from start to finish. This recipe can be done in a slow cooker. I recommend you research this method of cooking on Google.
Ingredients:
5 lbs. beef for stew, cut-up in cubes
6 tbsp. flour for drenching
1 tbsp. sea salt
Freshly ground black pepper to taste
1 tsp. + 2 tbsp. Hungarian Paprika
3 tbsp. olive oil + 3 tbsp. vegetable oil
1 tsp. tomato paste
1 container of chopped tomatoes, 26.46 Pomi brand*
32 oz. 50% reduced-sodium beef broth
1 cup chopped onion
4 garlic cloves, chopped
4 bay leaves
Sour cream 1/3 less fat for garnish
Flat leave parsley for garnish
1.5 lb. egg noodles
Preparation:1) Pre-heat oven to 350 degree F.2) In a large plastic or stainless-steel bowl, season the meat with sea salt, 1 tsp. paprika, and pepper to taste. Mix well. Add the flour, mix until all the meat is coated. Shake off the excess.
3) in a Dutch oven on medium-high heat, heat up 3 tbsp. olive oil and 3 tbsp. vegetable oil. Start searing the meat. Make sure you hear that sizzling sound. Do this in batches, three minutes on one side, and two minutes on the other side. Remove, and repeat the process. Set aside in a large clean bowl.
4) In the same pan, using the same oil, add the onions, saute’ for 2 minutes, add the garlic, 1 minute, tomato paste, and stir well until it’s caramelized. Deglaze with the beef broth while stirring. Add chopped tomatoes, 2 tbsp. paprika, meat and bay leaves. Bring it to a full boil and the turn the stove off. Cover and place it in the preheated oven. Cook for at least 1.5 or until the meat is fork-tender. While the meat is the oven, cook your egg noodles, as per package directions.
5) Serve the Goulash over egg noodles, garnish with fresh parsley and a dollop of sour cream.
Cook’s note: Shake off the excess of flour to avoid a dirty pan.
At the halfway point, check the meat, give it a good stir.
This is one of the most soul-warming dishes on a cold winter day. Enjoy!
Bon Appetit from My Kitchen to Yours!
Gina Martino Zarcadoolas – Foodiewinelover
My Food, Wine & Travel Lifestyles
Culinary Aficionado and WSET-Level 2 certified wine connoisseur
Shrimp creole is a dish that originated in Louisiana. It consists of shrimp, tomatoes, the Holy trinity, some spices and hot pepper sauce. It’s very easy to prepare and packed with flavors. This dinner can be put together in 20 minutes.
Serves: 6 Level of difficulty: Easy
Ingredients:
– 1.5 lb. extra large shrimp, peeled and deveined
– 4 tbsp. olive oil
– 1 onion, diced
– 1 green pepper, diced
– 2 celery ribs, diced
– 3 garlic cloves, chopped
– 8 oz. diced tomatoes, fresh or canned
– 8 oz. tomato sauce, of your choice
-1/2 cup water
– 3/4 tsp. Worcestershire sauce
-1/4 tsp. cayenne pepper, optional
-1/2 tsp. oregano
– Salt to taste
– Louisiana hot sauce, a few dashes
– Flat leave parsley for garnish
Preparation:
1) In a large skillet, over medium-high heat, heat olive oil. Saute onions, peppers, celery for about 3 minutes. Add garlic, sauté for 1 minute. Stir well.
2) Add tomatoes, tomato sauce, water, Worcestershire sauce, cayenne pepper, oregano, salt, hot sauce. Bring to a boil. Cover, and simmer on low heat for about 10 minutes.
3) Add shrimp, cover and cook on low heat for an additional 3-4 minutes or until they become opaque.
Traditionally, this dish is served over white rice. Garnish with parsley. I suggest you start cooking the rice. Follow the instructions on the package. While the rice is cooking, prepare the shrimp dish.
Wine pairing suggestions: A chilled Riesling to balance the heat in this dish!
Recipe for Shrimp Creole by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover
Bon Appetit!
Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles
You might ask why? It’s simple, I made it and I know what I put in it. 
Shrimp creole is a dish that originated in Louisiana. It consists of shrimp, tomatoes, the 
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