Before I introduce you to our latest contestant, please know that we have a Bob Dylan tribute show for Parents Who Rock tomorrow night benefiting GoalsForLife.com (http://www.goalsforlife.com) AND I will be interviewed on CBS news tomorrow in NY on the morning show. Two of our excellent musicians will perform on the segment, Ellen Paretti and Tim Oconnor. Note: We may get postponed because of the expected snowstorm. Tune in or wait for the link.
For more PWR details, go to http://www.parentswhorock.com
And now for our celerity kid chef #11! Here’s BEN:
A third grader at the Hillside school, Ben loves playing soccer year-round. He enjoys biking to school, swimming and skiing (when there’s snow).
He has always loved eating. And nearly every food available on the planet, at that! Sushi was an early favorite while living in New York City, but once he moved to the suburbs, fell in love with the escargot and whole branzino (head included!) at Don Pepe’s in Pine Brook.
His latest feat is getting up early and frying eggs for breakfast before the rest of his family has even opened an eye. He is well on his way to being a chef, keeping his family well fed, or both!
BEN’S SHRIMP SPECTACULAR
1 lb. pasta – Ben loves organic Strozzapreti – Montebello brand – from Whole Foods, but any small to medium sized shaped pasta is fine (ie. fusilli, penne or cavattappi)
1-1/2 lbs. extra large uncooked shrimp
3 large carrots
1 lb. brussels sprouts
1 lb. sugar snap peas
3 garlic cloves – minced
basil infused extra virgin olive oil
3 tbs. chopped fresh cilanto
Bring 6 qts. water and a few tbs. of olive oil to boil and prepare pasta following package directions. Be sure to add 1-1/2 tbs. of salt to boiling water prior to adding pasta. Once cooked to al dente, drain pasta and set aside.
While pasta water is warming up, peel and devein shrimp, cutting into bite-sized pieces – 2 to 3 per shrimp.
Bring a little water in a second pot with a vegetable steamer to boil. Peel and slice carrots into thin slices. Halve and trim sprouts. Steam carrots and sprouts ‘til crisp tender – about 4 to 5 minutes. While waiting, trim ends from sugar snaps, if you prefer.
Heal olive oil in large skillet at medium high heat and add garlic. Sauté garlic for 1 -2 minutes and then add shrimp, carrots and sprouts and cook until shrimp is pink and no longer translucent, stirring occasionally about 5 to 6 minutes.
Add sugar snaps, pasta, sesame oil and cilantro and cook an additional 2 to 3 minutes, tossing all the while. Add salt and pepper to taste. Serve in large pasta bowl. Enjoy.
Note that plain extra virgin olive oil can replace the basil infused oil. Also, a favorite sesame-cilantro marinade made by Fresh Direct inspires the sesame and cilantro combination.