Sunday, January 1, 2012

Seafood Pasta I know it's New Years Eve and I'm supposed to post something that includes black-eyed peas or dark green veggies....The black eyed peas are already cooked and on the stove and I took out a can of 2010 turnip greens that I will heat up tomorrow morning. I did make it to midnight 2012. I just can't buy into the whole 2012---the sky if falling idea...sorry...I won't be Chicken Little. If the end of the world is coming...then let it come. I don't voice it in public but I do completely believe in T. S. Eliot's quote, "The world will not end with a bang, but with a whimper." I've tried to live my life by this quote. ready for it at any time. Don't be forced to ask for forgiveness at the last moment. Live every day as though it is your last and give everything you have to those around you. Go out of this world with no regrets. Believe in karma and always try to do for others and be kind. What will be will be and we can't stop it. I could expand on my thoughts but that would be a whole different venue. Instead......I made a fabulous dish of wild caught jumbo shrimp and Alaska caught scallops. Just coming back from New Mexico...I had some fabulous hot green chile that begged to be cooked. I found a recipe by mom that called for both ingredients and a salsa and green chile mix served over pasta.
3/4 cup chopped green onions 2 garlic cloves, diced Olive oil 1/2 cup chicken broth or white wine 1 1/2 cups salsa 4 oz. green chile 1 TBSP lime juice 1 Lb. shrimp uncooked, deveined 1 Lb. bay scallops, cubed 12 oz. pasta Prepare pasta according to directions. Saute onions and garlic in olive oil. Add broth or wine and simmer 3 minutes. Stir in salsa, chile and lime juice. Add shrimp and scallops, cook for 4-5 minutes or until shrimp turns pink and scallops are done. Serve over pasta and top with parmesean cheese. Happy New Year!

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