Award Winning Pepper Relish Shrimp with Veggie Pasta


It was January 2009, just weeks before President Obama’s inauguration. It was my first international convention with Saladmaster and we were in Washington DC. So excited, to learn from the best and to compete in a cooking competition. The time was stressful, there were missed cues, the shopping list was not accurate and I was very sick. WE WON anyway!!

031-2 We are the winning team from left to right; me, Pat Green(home chef),
Pearlie Johnston, (professional chef) a great friend and Chad Smith(wonderful young man) who followed directions well. The secret to our success was practice, practice, practice and good feedback from our whole team. We worked on the recipe for many weeks.
Saladmaster is the best cookware.
It’s made with surgical grade stainless steel, it cooks faster, cleaner and without water. You are just tasting the food. Have you ever made a dish and it didn’t taste like the original? That’s because most cookware gives a taste or should I say aftertaste. That’s the metal giving off it’s flavor and chemicals. Saladmaster also cooks at a lower temperature, which helps to retain the nutrition.
One of the things we had to do was, send a list of ingredients and we added everything we thought we might need. We were not in a kitchen, it was a large meeting room with tables to create a kitchen atmosphere. We were teams of three and we had a small amount of time to prep and then we were timed on completion of the dish. We started with simmering minced garlic in olive oil(this flavors the oil and perfumes the room). We got every one’s attention.
The recipe is designed to be very healthy and tasty. It’s made with shrimp and many vegetables. You can not only change the protein, but add or leave off some of the vegetables. The recipe is just the starting point, enjoy and make it your own!
Since we didn’t have a kitchen, we decided to use the electric skilletWP_20160404_14_51_51_Pro and we also used the electric slow cooker(MP5)WP_20160619_08_11_46_Pro These are “kitchen on the go” items and we had a one burner induction unit. So, we included items to keep our “kitchen” clean and tidy. We had 30 minutes for prep and then 30 minutes to make the dish. The secret to getting the crowd involved was the garlic in olive oil, that great smell. Each team member had a specific job. We requested items to make it easier, such as easy peel shrimp and peeled garlic cloves. We got unclean frozen shrimp and a whole head of garlic, so we asked for extra prep time and they gave it to us. Because, I had a copy of the list of foods requested, they could see that we didn’t get what we asked for.

Award Winning Pepper Relish Shrimp over veggie pasta
1 Jar “Harry & David”pepper & Onion relish or my Sweet pepper onion relish(recipe is in Magic kitchen post)
1/2 C. Extra virgin olive oil – 6 cloves of garlic, minced – 1 bunch green onions, chopped
1 medium zucchini, chopped – 2 carrots, grated – 1 red & 1 yellow bell pepper, cut into small strips
1 pound triple washed baby spinach,chopped – 1/2 head of green cabbage, shredded
2 t.salt & 1 t.pepper – 1 pound whole wheat angel hair pasta – 1/4 C Parmesan cheese, shaved
1/4 C. pine nuts – 1 lemon(cut into 8 wedges)for garnish – 1 bunch of parsley or basil, minced
(few whole pcs,for garnish) – 2 pounds, peeled & deveined Shrimp, raw with tails on.

In a skillet, simmer the oil and garlic, until just cooked. Remove the garlic and 2/3 of the oil and set it aside.
Fill a stock pot 3/4 full of water, bring to a boil, add 3 Tablespoons of Kosher salt and the pasta.
Follow the package directions, but shorten the cooking time by 2 minutes and drain. Keep 1 C. of the pasta water.
In a large pan, saute the peppers, onions, spinach, cabbage, zucchini and carrots in the reserved oil for about 2 minutes.
The vegetables should still have a little crunch. Add the pasta, garlic, pine nuts and parsley to the veggies and toss.
If the mixture needs to be thinned, use some of the reserved pasta water.
Saute’ the shrimp in the skillet, with the rest of the flavored oil, until pink and set them aside. Pour the relish into the skillet
and reduce the sauce by half. Toss the shrimp in the sauce to coat and warm. Serve the shrimp on a bed of the pasta and
garnish with a lemon wedge, parmesan cheese and a sprig of parsley. ENJOY!

I’ve been away for a while. There was surgery, broken computer, loss of internet and the election. I appoligize for not helping you through the holidays. Sometimes we struggle with life, but that’s why I’m here. I just had to take time to get me back on track. We don’t always have it together, we are human. I will always come from a place of love and sometimes I have to find my way back to love.
Next time we will talk about the election.

Remember to Be Nice, Be Kind and Be of Service!

Pat G

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