19 June 2012

shrimp, scallops, and VODKA sauce - a meal to remember

Tossed with Spinach and Penne

The best vodka ever for cooking and for sipping.

I tried to come up with some cute name for this post but then realized that this meal is too regal for cute. It is a meal to remember and one you will make again. Of course the king of this recipe is the vodka.  I chose Smuggler's Notch Vodka because it is smooth and perhaps the best on the east coast. Smuggler's Notch is located in northern Vermont near Jeffersonville. Two hundred years ago smugglers actually transported goods across to Canada through this very steep winding pass. Today it is better known as a trail to the ski resort, which is ironic because it is closed in the winter time.  

My nephew Jeremy, a skilled chemist who lives just at the foot of the Smuggler's Notch, produces this fine beverage and with the help of his wife and mom and dad, developed a thriving product. His vodka has become a leading ingredient for many well known chefs in the area and beyond, including Peter McLyman of the Country Club of Vermont and Smugglers Notch Distillery, who created this royal dish that inspired me. Let me introduce you to this imperial meal. 

Dinner in Vermont with Marcia, Dawn, young Ridge, my brother Ron and husband Winter. Jeremy was out on vodka business.

Always begin with the best

Saute stirring often

Spinach, shallots, garlic and tomato ready to go.

Saute seperatly stirring often.

Vodka, marinara sauce, cream, salt and pepper

Self explanatory

Your Majesty

Easy Creamy Smugglers Notch Vodka Sauce
with Sauteed Shrimp and Scallops toseed with penne and spinach

serves four

  3 T oil
12 each shrimp
12 each bay scallops  

 1 T shallot
 1 tsp minced garlic
 2 each Roma tomato
sliced thin
 2 cups baby spinach

1/4 cup Smuggler’s Notch Vodka
  1 cup Marinara sauce
  1 cup cream
  salt and pepper to taste

Cooked Penne
Grated Pecorino Romano


1 Peel and Devein the Shrimp; Remove foot from the Scal!ops

2 Rinse under cold water and pat dry

3 Heat a large sauce pan

4 Add the corn oil and add the shrimp and scallops

5 Season  with salt and black pepper

6 After about 1-2 minutes stir the shrimp and scallops 

7 Cook for several minute more and remove from pan - (shrimp will turn white and ***the scallops should be a nice carmelized brown*** set aside

8 Then add a bit more oil to pan and toss together the shallots, garlic, tomato and spinach and saute until softened 

9 Remove from heat and add the VODKA  and then put back on to heat *** Be careful of the flame produced by the vodka -- pour the measured amount of vodka needed in a glass away from any flames. Do not pour from the bottle**

10 Once the alochol has cooked off , add the marinara and cream

11 Add salt and Pepper

12 Let simmer for about 2 minutes and then add fresh grated Pecorino Romano and cooked pasta

13 Simmer for another minute

14  Serve in individual bowls or one large family style dish and top with remaining cheese

Enjoy my Friends and Family,


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