We're having a small Christmas Party this weekend and people will be coming and going all night so I wanted to maximize my use of the chafing dishes, i.e., make ahead and stay out of the kitchen. While Aaron had me flirting with a New Orleans Christmas, I don't want to be serving all things that I have very little or no experience cooking because that's just simply not lazy for me. I'd be too concerned about how things would be turning out. And, since I don't eat meat, I wouldn't even taste a bunch of stuff.
So, I went to my comfort zone: Italian. But, I found some new recipes that I'm going to try that I absolutely trust because of their source. For instance a couple are coming from the Barefoot Genius Contessa. Actually it was this first recipe I found of hers -- for Baked Shrimp Scampi -- that made me decide to go Italian.
You make this ahead and just pop it in the oven for 10 minutes before people arrive. Give me a break! How incredibly easy is that? And, check out the attached recipe -- all yumalicious ingredients.
And, there's a cool video you can watch too. I love watching Ina because of her deep blue water calm. It's a Zen experience watching her cook. I feel like I'm watching dolphins swim in the ocean. They leap when she starts something sizzling or takes a taste of her creation and says "Aren't these just the most delicious things?"
I'm actually going to put this recipe together tonight or tomorrow morning because deveining 4 pounds of shrimp will take some concentration and I don't want to be doing my normal multi-tasking in the kitchen because invariably I would get a shrimp shell in my gingerbread.
So I'm taking this do-ahead recipe quite seriously!
Buon Appetito a Tutti!