Entrees

Shrimp Orzo

Delicious – this is a recipe Grambea found (I think) but we have been making it ever since so now it’s hers.

Ingredients

1 bag uncooked shrimp (26-30 ct)

1 box orzo

large bag baby spinach

1 container cherry tomatoes

1 container feta cheese

1 can sliced black olives

seafood marinade (I usually use a cilantro lime that I make myself but any bottled will do.

Uncle Tony’s if you like a little kick

1-2 T EVOO

Preparation

Preheat oven to 350

Thaw( if using frozen) and peel your shrimp and set in marinade for at least 15-20 minutes

Half your cherry tomatoes and place evenly in a roasting pan then drizzle with EVOO

Place tomatoes into the oven to soften the tomatoes (@15 minutes)

Boil water and place the box of orzo in to cook (8 minutes until just tender)

As soon as you take the tomoatoes out of the oven, toss the spinach with them to wilt it.

When the orzo is done drain in (but don’t rinse) then pour over the spinach and tomato mixture, folding all ingredients together.

Sprinkle the feta over the top of this mixture

Drain the olives and distribute evenly over the top of the feta.

Place your marinated shrimp evenly over the olives – Pour any extra marinade on top of the shrimp

Place this, uncovered, in the oven for 15-20 minutes more until the shrimp is just cooked.

Serve immediately – YUM

Nana Sullivan's Cheese Pasta

I was introduced to this pasta dish over 30 years ago when I met my husband. It shows up at every Sullivan family event and was created by John's grandmother (Beatrice Sullivan, nee Walsh). I got it from his mother (Beatrice McDevitt, nee Sullivan). I have adjusted the ingredients a bit as I have made it over the years so have added my version in parentheses but have opted to post the original recipe below to keep the tradition pure.

Ingredients

2 lb ground beef ( I use 1 lb burger and 1 lb sausage meat - blend of sweet and hot Italian)
2 T olive oil
2 medium onions, chopped
1 clove crushed garlic (I use 3 sometimes 4!)
14 oz jar of Ragu (I just use a jar of whatever we have - sometimes make my own)
1 lb can stewed tomatoes
4 oz can of mushrooms (I always use fresh mushrooms)
1 1/2 pt of sour cream (I use 2)
1/2 lb provolone
1/2 lb mozzarella
1 box of medium shell pasta
(I always add fresh basil and oregano chopped to the sauce)

Preparation

Preheat the oven to 350
Cook the shells per the directions and drain (Add a little EVOO if they are done before your sauce is ready)
Heat the olive oil in a pan on the stove top and add the meat to brown
Add in the onion, garlic, mushrooms and saute lightly to soften
Add the sauce and tomatoes (and fresh oregano and basil if you like)
Simmer for 20 minutes

Put a light coating of the sauce on the bottom of a large casserole dish
Put half the shells in the casserole and cover with half the meat sauce
spread 1/2 the sour cream on top of the sauce
layer 1/2 the provolone over the sour cream
NOTE: Allison McDevitt made this step a lot easier by just spreading the sour cream on a slice of provolone and placing it on top of the sauce (spreading the sour cream was a pain in the neck!)
repeat with the other half of the shells, sour cream and provolone
Top with mozzarella cheese
Bake covered for 35-40 minutes
Uncover and bake for another 10-15 minutes (I like the little crispy bits of mozzarella around the edge of the casserole so I cook it to get that crunch! )

Tomato Basil - n- Mozzerella (TBM)

TBM is a family favorite: fresh, easy and delicious!

Ingredients:
1 stick of butter
2 balls of mozzarella (we typically get more though because everyone picks at it as I am slicing it up)
one package pasta (this was always a penne dish but the tri-color rotini looks much more fun!)
2-3 large tomatoes
1bunch of fresh mozzarella
1/2 sweet onion
2-3 cloves of fresh garlic
1/4 C EVOO (I'm guessing at this amount - I usually just pour it until it looks covered)
S&P to taste
sometimes I add a little fresh oregano when it's growing fresh outside - but the flavor is strong so go easy)

Preparation:
Boil water to cook your pasta
Get out a large platter and slice your butter and mozzarella onto the platter.
Chop the tomato, basil, onion, garlic (oregano if you use it) and combine in a mixing bowl
Toss together with EVOO and S&P and set aside (I like to do this a little in advance to allow for flavors to blend. I don't refrigerate it - just room temp)
When the water boils add your pasta and cook to the box directions (do not overcook this pasta!)
Drain and pour unrinsed pasta right over the butter and mozzarella.
Toss the hot pasta to melt the butter and cheese
Pour the tomato and basil mixture over the pasta.

Serve her up!!

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