Many years ago when we were young and our children were small, we began a New Year's Eve tradition of eating a fancy dinner at home. Budget constraints, the hassle of hiring a babysitter and fighting crowds had no small part in the decision to celebrate "in." I created a recipe that was a blend of several favorite seafood ideas that I had tried previously and called the new creation: New Year's Eve Shrimp.
New Year's Eve Shrimp is always served on my best china. The sterling silver flatware and crystal stems also make an appearance. The candle wicks are trimmed and lighted and real (as opposed to paper) napkins and tablecloths are laid out. This year we will repeat our tradition though not with the fancy tablesetting as we are moving in a week or so and all our good stuff is packed and sitting in the POD on our front driveway.
The menu consists of a salad, the shrimp over pasta, warm rolls and pecan pie. The white wine used as an ingredient in the Shrimp dish doubles as our accompaniment beverage. At midnight we open a bottle of Freixenet sparkling wine as this was in our budget when the tradition began. This year we will substitute a bottle of Colli Trevigiani Prosecco that was a Christmas gift from a dear brother and sister-in-law. Can't wait. I have it chilling already.
New Year's Eve Shrimp
2 pounds fresh large shrimp, peeled and deveined
4 cloves finely minced garlic
1 bunch green onion, washed and chopped
½ cup salted butter *
2 (or more) tablespoons dry white wine
1 teaspoon dill weed
Juice of one lemon
½ teaspoon white pepper
Salt to taste
Cooked angel hair pasta (for 4)
1. Saute’, in a large skillet, garlic and green onions in melted butter until slightly tender.
2. Keep the heat on low and add shrimp and other ingredients (except the pasta.) and stir gently.
3. Cook only until the shrimp are pink and tender.
4. Serve over pasta. Makes a meal with a salad, bread and the rest of the white wine.
Dot's Famous Pecan Pie
1/3 cup butter, melted
½ cup sugar
1 cup Dark Karo syrup
1 teaspoon vanilla
1 cup pecan halves
1. Blend first six ingredients with a wire wisk.
2. Stir in pecans and pour into a 9 inch pie shell.
3. Tent the edges of the pie shell with aluminum foil to prevent it from getting too brown.
4. Bake pie in center of oven at 375 degrees for about 45 minutes or until center is set. Remove the foil “tent” after the first 30 minutes of baking.