Cooking on "Bridge Street", WSYR-Syracuse NY

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Best Ever Shrimp Scampi

Serves 4

2 cloves garlic

1/2 c. olive oil
1 1/2 c. unsalted butter

1 t. freshly parsley, cleaned and chopped

1 1/2 t. dried basil

1 t. dried oregano

1 1/2 t. Kosher Salt

2 T. fresh lemon juice

2 T. dry white wine

1 lb. linguine or any long strand pasta

32 shrimp, pre-cooked (figure about 8 shrimp per person)

1. Preheat oven to 450.  In a shallow baking dish arrange the shrimp tails up, so that they are evenly lined up and nestled in. Set aside.

2. In a saucepan over medium flame heat the olive oil. Press the garlic cloves through a garlic press and simmer gently in the olive oil until softened and fragrant. About 1 minute.

3. Then, add the butter, chopped parsley, basil, oregano, salt, lemon juice and white wine. Allow butter to melt and cook sauce for 3 minutes over medium flame.

4. Pour some of the sauce over the shrimp until all the shrimp are well coated and the bottom of the pan is totally coated. Place pan in the oven and cook for 5 minutes.

*If preparing ahead place the shrimp with butter sauce in the fridge and cover with plastic. When ready to cook, remove plastic and place pan in the oven and cook for 8-9 minutes. Butter sauce can also be placed in the fridge in a covered container and rewarmed prior to serving.*

5. Meanwhile, while shrimp are in the oven, boil pasta in salted water until al dente. Drain, place it in a bowl pasta bowl and toss with remaining butter sauce. Once shrimp are cooked arrange them on top of individual portions of pasta and serve hot!

Amazing Caramel Swirl Brownies

2 sticks unsalted butter, melted

6 oz. bittersweet chocolate, finely chopped
4 eggs
2 c. sugar
2 t. pure vanilla extract
2 T. cocoa powder
1 t. baking powder
1 t. salt
1 1/4 c. all-purpose flour

3/4 c. chocolate chips, tossed with 1 t. flour

For Caramel Swirl:

25 soft caramels, unwrapped

4 T. heavy whipping cream

1. Preheat oven to 350.

2. Melt butter and chocolate together. I use the microwave, heating it in short intervals so the butter doesn't explode. Mix together until fully combined. Cool slightly.
3. Beat together eggs, vanilla, sugar and cocoa powder in a mixer until combined. Add chocolate mixer, beat until just combined.
4. Finally, add flour, baking powder and salt to the chocolate mixture and mix until the batter is totally incorporated. Remember to scrape down the sides of the bowl and the bottom of the bowl to make sure it all comes together. Stir in the chocolate chips witha  wooden spoon. Pour batter into butter 13x9 baking pan.
5. Melt caramel and cream together on the stovetop until completely combined. Drop mixture by the teaspoonful on top of batter and gently ''swirl" it in with a knife. Don't overmix.
6. Bake for 40-45 minutes, or until knife inserted in the batter comes out clean.