From Daryl aka Avery:
SPECIAL GIVEAWAY BELOW!
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| Buy Book Link |
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.
* 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!
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| I really love Parmesan cheese! SPECIAL GIVEAWAY TO CELEBRATE THE UPCOMING MAY 5TH RELEASE OF
DAY OF SECRETS
LEAVE A COMMENT WITH YOUR EMAIL AND YOU'LL BE ENTERED TO WIN A TRADE PAPERBACK
 BY MAY 5TH. CAN YOU DO THAT? DON'T KNOW HOW TO REVIEW? NEVER DONE ONE? NEVER FEAR. I HAVE A TUTORIAL ON HOW TO POST ONE ON MY WEBSITE!
HERE'S THAT LINK: TUTORIAL - scroll down the page until you see it!
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