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White Wine Macarearrange + Cheese

Posted Dec 18 2010 12:55am

Remember when we rearranged our apartment ?

With a little creativity and a lot of luck (owing to the fact that we were somehow able to move massively heavy furniture with just two people), a space was created for a dining room table. After one and a half years of using television trays, our new addition finally arrived!

The result was fabulous! With lower shelving and upper wine bottle storage, our new table fits very well in its little corner of our home. Sure, we don’t have the most square footage on the block. But anyone who visits can’t deny that we make use of every inch. ;)

I have a new appreciation for how pretty food looks on a table. Even cereal looks glamorous.

Or maybe it’s just my fascination with place mats. Especially Christmas themed varieties.

Actually, I think it’s a bit of both.

Do you know what else is better with a table? A dinner date with my husband!

Especially when the food looks like that. This was my second Holland House recipe and it was definitely another winner. The base was macaroni and cheese, but the shrimp and edamame with White Cooking Wine on top knocked it out of the park (for lack of a better cliché).

White Wine Macarearange + Cheese (Recipe title chosen in honor of the new table)

Ingredients (serves 2):

  • 1 box whole wheat shells and cheese
  • 8 oz. peeled and uncooked shrimp
  • 1/4 cup Holland House White Cooking Wine
  • 1/2 cup frozen shelled edamame
  • 1 tbsp. Garlic Gold Sea Salt Nuggets
  • 1 tsp. Garlic Salt
  • 1 tsp. Onion Powder
  • 1 tbsp. olive oil

Directions:

Combine shrimp with cooking wine, salt and seasonings. Once the shrimp have been immersed in the mixture, add all ingredients to a pan coated with 1/2 tbsp. olive oil. Heat on high and stir until shrimp begin to turn pink.

In a separate pan, begin cooking the frozen edamame with the remaining 1/2 tbsp. of olive oil. Once the edamame is no longer frozen and the shrimp have turned pink, add edamame to the shrimp pan. Continue stirring until edamame are coated in the white wine sauce and the mixture begins to thicken.

Once most of the liquid is boiled off, remove pan from heat. Top your cooked whole wheat shells and cheese with the shrimp and edamame mixture. The flavor from the white wine sauce complements the white cheddar macaroni perfectly.

Enjoy with a pretty place mat, a little mood lighting (or in our case, a dark corner of the apartment) and perhaps a glass of wine. You know that I would never be opposed to that last option. ;)

I’m looking forward to many more dinner dates – and a renewed appreciation for natural light!

Question: Where is the oddest place you’ve photographed or eaten a meal in your home?

If you’ve been reading for a while, you may remember my beloved carpet pictures . Ah, memories.

Abrazos,

Holland House has partnered with me to share recipes and information about their products. Over the next few weeks we’ll be working together to bring you three new dishes to try!


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