Cheesecake Factory shrimp scampi, Chipotle burrito bowl, Starbucks chocolate chunk cookies


This week is devoted to copycat recipes from famous eateries.
Cheesecake Factory shrimp scampi
1 lb. peeled, deveined shrimp, butterflied
1/2 tsp. baking soda
1 tsp. salt
1/2 pkg. angel hair pasta
1/2 C panko breadcrumbs
3 TBS shredded Parmesan
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
3 TBS olive oil
1 C white wine
4-5 whole garlic cloves, peeled
1 pint heavy cream
1/2 red onion, diced
1 plum tomato, diced
1 tsp. fresh basil, chopped
Toss shrimp in baking soda and salt mixture. Leave in fridge for 15-20 minutes. Cook angel hair pasta according to package instructions. Drain and set aside.
Make Parmesan breading: Combine all ingredients in a shallow bowl. Coat shrimp in breading.
Warm olive oil in large skillet over medium heat. Use tongs to place shrimp in skillet. Cook shrimp, about 2 to 3 minutes per side, until it’s curled up and is pink and white, not gray or translucent anymore. Place on a plate lined with paper towels.
Make cream sauce: Add white wine and bring to a boil, stirring occasionally. Once boiling, reduce heat to medium-low and add garlic. Stir occasionally, letting sauce reduce, for about 8 to10 minutes. Add heavy cream, stir and bring sauce to a simmer. Add onion, stir and let sauce simmer for 5 to7 minutes. Add tomato, basil and Parmesan, stirring to combine. Season to taste with salt and pepper.
Divide angel hair pasta among plates. Top with shrimp and cream sauce. Garnish with additional Parmesan and basil if you like.
Chipotle burrito bowl
1 C brown jasmine rice
1 lb. ground turkey
1 TBS taco seasoning
Kosher salt
1/4 C plain yogurt
2 tsp. hot sauce
2 C grape tomatoes, halved
2 avocados, diced
1 15-oz. can black beans
In a small pot, cook rice according to package directions. Meanwhile, in a large skillet over medium heat, cook turkey until no longer pink, 6 to 7 minutes. Season with taco seasoning and salt. In a small bowl, mix together yogurt and hot sauce. Assemble burrito bowl: Divide rice among four bowls and top with ground turkey, tomatoes, avocados, and black beans and drizzle with spicy yogurt. Garnish with cilantro.
Starbucks chocolate chunk cookies
2 sticks unsalted butter
3/4 C dark brown sugar
3/4 C granulated sugar
1 egg
1-1/2 tsp. vanilla extract
2 C wheat flour
1 tsp. baking soda
1/2 tsp. salt
1-1/2 C semisweet chocolate chunks (plus more for topping cookies)
Preheat oven to 375 degrees. As it heats, cream butter and both types of sugar together until it’s light and fluffy, about 2-3 minutes. Add egg and vanilla extract, beating to combine.
In a separate bowl, combine flour, baking soda and salt. Slowly mix in flour mixture, then fold in 1-1/2 C chocolate chunks. Roll into 1-1/2-in. balls, placing them about two inches apart on a parchment-lined baking sheet. Top each cookie with a few extra chocolate chunks, for presentation’s sake, and bake for 8-10 minutes, or until cookie is lightly golden and no longer gooey in center.
Thought – An apple a day is nonsense. Apples are dangerous. Just look at Eve, Snow White, Blackberry or any pig at a luau!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens –

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