CEiMB - Shrimp with Feta and Tomatoes or as they say in Alabama, if you can't eat shrimp, substitute chicken!

-
I'm allergic to shrimp. What makes it doubly bad is that I used to love shrimp and ate it all the time. So when my friend Pamela of Cookies With Boys chose this dish as our Craving Ellie challenge this week, I knew it would be good, but would not be one that I could eat myself. I decided to make it anyway and just substitute good ole chicken for the shrimp!!

First let me say that I was so happy when Pamela joined this group because she is one of my favorite bloggers. I love reading her posts. And you will too. She is funny and smart and always has something wonderful on her blog to eat! Check out this recipe which is posted on her blog!

This was an extremely easy dish to prepare. I cooked up some chopped chicken in the skillet with a little olive oil, and then finished the recipe as it was supposed to be for the shrimp. I did add just a touch of white wine to the sauce and used dried dill instead of fresh.

I served it ladled onto a big ole piece of french bread that I had drizzled with olive oil and toasted in the broiler. Some green peas were the side dish. YUM.

I will definitely add this to my monthly list of foods I serve up and I think it would even be nice to serve to guests. I'm going to have the leftovers on Saturday for lunch over some pasta!

I hope you all have a great weekend! Give some hugs to your loved ones, chow down on some good food, and sit back and relax with a good book!

Comments

Sara said…
This looks great, I can see how it would be good with chicken or shrimp.
February 26, 2009 at 8:13 PM
Unknown said…
Oh man, I would be so sad if I became allergic to shrimp! :( However, it looks great with the chicken. Nice job. Enjoy your leftovers, I have eaten this many a time for lunch the next day.
Sara/Imafoodblog
February 26, 2009 at 8:59 PM
Pamela said…
Thank you for such kind words! :o) I'm glad that you cooked along with me and that you enjoyed it. We really liked it, too. This will definitely be a repeater at our house. And yes, I am so glad to be a part of this group!
February 27, 2009 at 7:48 AM
Jennifer said…
I loved loved this recipe!!! Yours looks fabulous! Especially served over crusty french bread!! It is also very good with pasta! I'm glad your feeling better and have once again rejoined the land of the living! Have a great weekend!
February 27, 2009 at 9:58 AM
Donna-FFW said…
This looks so awesome. I love the way you presented it.
February 28, 2009 at 6:45 AM
Sophia Lee said…
yum, that does look great. think blue cheese would work just as well as feta?
February 28, 2009 at 9:49 AM
Di said…
I'm glad to know that this works well with chicken. It looks really yummy on everyone's blogs, but I don't like shrimp.
February 28, 2009 at 3:16 PM
Leslie said…
What a great idea to use chicken! I plan to make this one again and hopefully mine will look (and taste) as great as yours!
March 1, 2009 at 10:08 AM
natalia said…
Ciao ! I'm sorry about shrimps but I'm sure it was as good as it looks with chicken !!
March 1, 2009 at 11:02 AM
Post a Comment

Popular posts from this blog

Ina Garten's Deviled Eggs!

-
Image
This is appetizers week in our Ina Garten Fridays group!!  I chose her deviled eggs because we love deviled eggs and I never deviate from my old family recipe so I thought I would branch out and try something different.  I'm so glad I did!  I love these and I am sure my DH will love them tonight for dinner also. With just these ingredients, you can impress your guests or yourself, with some delicious deviled eggs. Ina's recipe says to hardboil six eggs.  (I only did five because that was all I had and mine turned out a little fluffier than they probably should have, but delicious just the same).  If you don't know how to boil eggs, please take a minute to learn.  If your eggs turn out green, you have overcooked them.  To make perfect boiled eggs every time, I put my eggs in cold water and put them on the stove, bring to a boil.  As soon as they begin boiling, I take them off the stove and cover and let them sit for 15 minutes. ...
Read more

Lenox Almond Biscotti

-
Image
This week Gretchen of Canela & Comino chose Lenox Almond Biscotti for our recipe challenge. Oh Gretchen, thank you thank you, thank you! Biscotti has always been one of my favorite foods (especially around the holidays). Who knew someone of so little culinary experience could actually bake biscotti in their own kitchen? And the greatest thing of all was this was actually one of the easiest things I have baked AND I had all the ingredients I needed right in that pantry of mine. Or so I thought . . . My new shiny red KA mixer was gently purring like a kitten as it mixed my wonderful dough when I discovered - oops, completely out of almond flavoring. Since I was baking in old clothes and no makeup, hair tied back in a ponytail reminiscent of those kindergarten years, there was no way I was headed to the store for almond extract. Not to panic, though, I decided to just use vanilla and hope for the best. I did sprinkle some cinnamon on half of them right before putting into the oven to...
Read more

TWD - Brown Sugar Bundt Cake

-
Image
It is my turn to host! Almost three years ago I had no idea what a food blog was, much less that there were ladies and gentlemen all across the world baking and writing about such things, and sharing and growing with each other over recipes.  I'm not a chef or a great baker, but I do love to cook for my family so I decided to join in.  Since we are just two days past Mother's Day, I want to thank my sweet mother (who passed away three years ago) for sharing her love of cooking with me. My first Dorie recipe was a fruit galette.  I remember still how delicious it was.  I even remember the first comment I received on my blog.  It was like an award to me!  I still love reading all your comments, so thank you to those of you who regularly stop by to leave encouragement and stop for a second to say hello. Now about Dorie.  I love the way Dorie explains her recipes step by step.  While some of the recipes in her book "appear" complicated, I think...
Read more