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Short and Long

Short and Long

Here are two amazing and truly delicious dishes that are on opposite poles. One takes the tiniest bit of time to prepare but is certain to wow your taste buds,while the other would take you quite a while but is surely worth the time and effort.

  • Two-minute Shrimp Scampi

Whoa, slow down there, sister! Are you looking for a delicious meal that would not take an entire song playing before you finish preparing? Your wish is our command.

Prepare twenty four peeled and deveined large frozen shrimps, a half cup of chopped spinach leaves, a teaspoon of olive oil, a crushed clove of garlic, a half teaspoon of dried basil, a splash or two of hot sauce, and sesame seeds if you want them.

All you need to do is to get a large microwavable bowl where you would mix all the ingredients together. Remember to toss well to coat the shrimps. Then, put it in the microwave oven and let it work the magic for just a minute. Remove from the microwave and toss well again. Microwave the dish again for a minute and fifteen seconds. Then, finish off with a sprinkle of sesame seeds only if you want them in your Two-Minute Shrimp Scampi.


  • Rosemary Roast Chicken With Pan Gravy

For your information, this recipe does take a little more than twenty minutes to prepare. But it would take long to cook.

For this irresistible meal, prepare your ingredients. Secure a broiler-fryer chicken that is about three pounds in weight, three teaspoons of crushed dried rosemary, a sliced lemon, a quarter teaspoon of salt, a chopped small onion, four cups of chicken broth, a tablespoon of cornstarch, and a one-third cup of Madeira wine.

Preheat the oven to four hundred and fifty degrees Fahrenheit. Coat the roasting rack and roasting pan with cooking spray. Then, season the cavity of the chicken with a teaspoon of the rosemary. Place the lemon inside the cavity. Put the chicken on the prepared roasting rack, breast side up. Rub a teaspoon of the rosemary and salt over the breast meat under the skin of the chicken. Scatter the chopped onion around the bottom of the pan. Add to cups of the broth. Roast the chicken for twenty minutes, basting with the pan juices occasionally. Reduce heat to three hundred and fifty degrees Fahrenheit. Roast, basting every fifteen minutes, for another fifty five minutes, or until the inserted thermometer registers a hundred and eighty degrees Fahrenheit and the juices run clear. Place the chicken on the cutting board and keep warm. Skim the fat from the pan juices.

For the gravy, do the following procedure. In a small bowl, whisk together the cornstarch and a quarter cup of the broth until smooth. Set aside. Place the roasting pan atop the stove over medium to high heat. Pour in the wine. Boil for three minutes, stirring continuously to get rid of the brown bits from the pan. Add the remaining three-fourths cup of broth and bring to a boil. Add the reserved cornstarch mixture and the remaining teaspoon of rosemary. Cook the gravy for two minutes or until slightly thickened while stirring occasionally.

Now, care the chicken. Remember to remove and discard skin for a healthier chicken meal. Serve immediately with the gravy.

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