Deep Fried Olives

This was my first attempt at these (actually made them with my daughter and her boyfriend) and I thought they turned out well.  I used a goat cheese…because I love goat cheese.  They were a little fussy but turned out rather well.  The recipe is from Food and Drink Autumn 2011.  These are great for any get together.

8 oz pitted large green olives

STUFFING
125 g Brebis or soft feta or goat cheese
1/2 tsp grated lemon rind
Pinch dried thyme
Pinch smoked Spanish paprika
Salt and freshly ground pepper

BREADING
1/2 cup dry bread crumbs (the finer the crumbs the better these will turn out)
1/4 cup grated Parmesan cheese
1/2 cup flour
1 egg, beaten
Olive oil for frying

1. Combine cheese, grated lemon rind, thyme, Spanish paprika, salt and pepper.
2. Combine bread crumbs and Parmesan in a separate dish.
3. Use a butter knife to fil cavity of each olive with cheese mixture.  Roll olives in flour seasoned with salt and pepper, dip in egg and rollin bread crumb-Parmesan mixture.
4. Add enough olive oil to fill pan 1/2 inch deep, heat to 350 F.  Fry olives a few at a time for 30 seconds, turning as needed or until golden.  SErve hot.

Serves 4 to 6

Sauteed Shrimp with Warm Mint and Pea Pesto

From Food and Drink 2011, If you are short of time, make the pesto ahead and warm up just before serving.

Mint and Pea Pesto
2 1/2 cups fresh green peas
1/2 cup chopped fresh mint
1/2 cup grated Parmesan cheese
2 tbsp butter
1/4 cup whipping cream
Salt and freshly ground pepper

SHRIMP
Salt to taste
1 1/2 lbs (750g) large shrimp, shelled
2 tbsp olive oil
1/2 cup chopped shallots
1 tbsp chopped garlic
1 tsp hot smoked Spanish paprika
1/4 cup white wine
1/4 cup chicken stock
Freshly ground pepper

1. Bring a pot of water to a boil.  Add peas and blanch for 1 minute.  Drain and rinse with cold water to stop cooking.  Set 1 cup peas aside.
2. Add remaining peas to a food processor along with mint, cheese, butter, and cream and process until almost smooth.  Stir in reserved peas and heat in a skillet until warm and slightly runny, adding a little more cream if needed.  Season with salt and pepper to taste.
3. Salt shrimp.  Heat oil in a large skillet over medium high heat.  Add shallots and garlic and saute for 30 seconds or until beginning to soften. Add shrimp and paprika and saute for 2 minutes or until almost cooked through.  Add wine and stock and bring to a boil.  Boil until shrimps are pink and slightly curled, about 1 minute longer.  Use tongs to remove cooked shrimp from pan.  Cook juices for 1 minute longer or until reduced to about 1 tbsp.  Scrape sauce over shrimp, toss together and season with salt and pepper to taste.  Serve with warm Pesto.

Serves 4