Pine Nuts, Shrimp, and Shallots #recipe + #giveaway from @DarylWoodGerber

From Daryl aka Avery:

SPECIAL GIVEAWAY BELOW!

Buy Book Link

I'm excited to tell you that my new stand-alone suspense DAY OF SECRETS is coming out May 5th. I am offering the e-book version at a pre-order special price of $0.99 on Amazon. That's right. 99 cents.  Here's the LINK. Why such a low price? Well, here's an interesting thing I'm learning in the self-publishing world of publishing. There are algorithms that matter on Amazon and other sites that drive sales. If a book sells quickly, then the site will promote that book more often. How else to sell something quickly than to basically give it away!  Amazon is the only one that will allow readers to pre-order.  

Now...just because my book doesn't cost much doesn't mean it isn't good.  LOL

In fact, here are a few terrific reviews:

“The frantic plot will keep readers on edge.” ~ Kirkus Reviews

“…a roller coaster of a ride that had my heart palpitating.” ~ Dru’s Book Musings

“Daryl Wood Gerber has proven again to be a gifted storyteller and one to watch in this genre. An absolute must-read!” ~ Escape with Dollycas

And here is the blurb.

A mother he thought he’d lost. A father he’s never known. An enemy that wants them dead.

At the age of five, Chase Day became an orphan. For thirty-one years, after a rebellious youth, he did his best to turn his life around and build a normal life—first as a Naval officer and then as a history professor at a boutique Bay Area college. Now, all that changes when he finds his mother, whom he thought had perished in a fire, dying from a gunshot wound. In her last breath, she urges him to find and protect the father he never knew. Where has his father been? Why has he never made contact? Can Chase discover why his family is a target before an unknown enemy destroys him?

* It's set in the Bay Area. Chase is a former Naval officer and history professor at a boutique college.

Why did I write this book? Good question. I'm thinking I should do a video and explain because there is a story behind it. Would you be interested in something like that?  I'll share that when it's finished. Promise.   

For now, see the giveaway below...after you read this delicious recipe! 

*

A writer has to eat, and when I'm in create mode and PR mode, I like to eat really tasty, savory dishes.  Sure, in the morning I like a wee bit of sugar and sweets, but in the evening after my mind has worked nonstop for hours, I want spices and herbs. 

So there I was at day's end on Friday craving something, and my refrigerator was almost empty. I had some veggies, a shallot, and Parmesan cheese. I hadn't gone to the store for Easter goodies yet. Uh-oh. What could I make without having to go to the store? Time to scrounge...

I found some pine nuts in my cupboard, saw the shrimp in the freezer, and wham! I knew what I would enjoy. FYI, my new go-to onion family treasure is a shallot. I love the aroma of grilled shallots. They are so delicious. They grill up quickly. They add LOTS of flavor. And one is perfect for 1-2 servings. No leftovers. No onion sitting in a baggie begging to be used throughout the next week and getting tired-looking waiting for me to use it. 

Here's my off-the-cuff pasta meal!

Enjoy.

PINE NUT, SHRIMP AND SHALLOTS

(serves 2)

1  12-oz. bag of spaghetti-style pasta

1 tablespoon butter

1 large shallot, peeled and chopped

2 tablespoons white wine

2 tablespoons chicken broth

1 teaspoon bouquet garni

½ teaspoon salt

½ teaspoon pepper

½ green zucchini diced

½ yellow squash diced

2-4 tablespoons pine nuts

12-16 shrimp

2 more tablespoons chicken broth

Parmesan cheese, if desired

In a large pot, cook pasta according to directions. For gluten-free, I use Bionaturæ pasta (that I order online). No wheat, no corn. It’s fabulous!

Rinse and set aside. (You will have pasta left over!)

In a large sauté pan, melt butter. Add chopped shallots. Sauté for 2-3 minutes on medium-high.

Add white wine and chicken broth, bouquet garni, salt, pepper, zucchini, yellow squash, and pine nuts.  Sauté for 3-4 minutes.

Add the shrimp and 2 more tablespoons chicken broth. Sauté for 3-4 minutes.

Set 2 plates with 1 cup of cooked pasta.

Top each with half of the shrimp mixture.

I know that many don’t believe shellfish should be served with cheese, but I happen to like Parmesan on my pasta and I really like it on my shrimp and pasta. So, you decide.

Enjoy!

I really love Parmesan cheese!