Dinner For President Obama Michelles Shrimp With Linguine Recipes

DINNER FOR PRESIDENT OBAMA: MICHELLE'S SHRIMP WITH LINGUINE

Steps:

• Remove shells from shrimp and place them in hot chicken broth.
• Devein and clean shrimp.
• Thinly slice garlic [in this dish, the more garlic, the better].
• Cook pasta according to the directions on the box. Drain and set aside.
• Note that it is important NOT to overcook the pasta!
• In a large frying pan, heat the 1 T of olive oil on high heat. Saute the sliced garlic until it begins to brown slightly.
• Add the shrimp and cook until they just begin to turn pink. Add salt and pepper to taste.
• Add the sliced sun-dried tomatoes and cook over medium heat for a minute.
• Add the linguine and stir until the whole mixture is thoroughly blended.
• Strain chicken broth to remove shells and slowly add some to the noodles and shrimp to remove any browned stuff stuck to the bottom of the pan.
• Remove the pan from the heat and let the dish stand for a few minutes to blend the flavors.
• Sprinkle the sliced basil on top before serving.

SHRIMP AND GRITS -- ONE OF PRESIDENT OBAMA'S FAVORITES

Steps:

• Combine the shrimp with the lemon juice and a few generous splashes of hot pepper sauce (or less, to taste). Let sit while you begin the grits and gravy.
• Prepare the grits in a large heavy saucepan, first bringing 6 cups of water and 1 teaspoon of the salt to a boil. Whisk in the grits a few handfuls at a time. (They will bubble up initially.) When you have added all the grits, reduce the heat to a very low simmer and cook over low heat for 35-40 minutes, stirring occasionally at first and more frequently toward the end.
• While the grits simmer, get the gravy underway. Fry the bacon in a medium skillet over medium heat until brown but still limp. Stir in the onion, green pepper and garlic, and continue cooking until the onion and pepper are limp, about 5 minutes. Add the scallions, sprinkle the flour over the mixture, stir, and continue sauteeing for 5 minutes longer. Stir in the stock and remaining salt, and cook for 5 minutes longer. Remove from the heat while you finish the grits.
• When the grits are thick and creamy, stir in the butter, followed by the cheese. Add a splash of hot pepper sauce and additional salt if you like. Cover the grits while you finish the gravy.
• Return the gravy to medium heat and stir in the shrimp. Cook until the shrimp are opaque throughout, about 5 minutes. Serve immediately, mounding the grits in large shallow bowls or on plates, and covering them with shrimp and gravy.