Birthday Shrimp Alfredo, Mongetes, and Mango "Cake"

 Shrimp & Mushroom Alfredo
My birthday dinner this year was a dish I haven't made in awhile.   So much better and healthier than that jar of Alfredo sauce!

1/2 lb Shrimp -- I used pre-cooked 41-50s
4-6 oz sliced Mushrooms
Fettucini or Spaghetti -- 2oz dry per person
Old Bay Seasoning to taste
2 Tbsp Oliviotm &  3 Tbsp Flour to make a Roux
1-1/2 cups Milk to thin the roux into a sauce
Mushroom Powder to flavor the sauce

Saute the mushrooms hot and fast in the Olivio, so they cook but don't shrink too much.  If using raw shrimp, cook them too until they just turn orange.  Use whatever seasoning you prefer.  I like a bit of Old Bay in this application.  Reserve.   

In a pot of salted water, cook the pasta according to package directions.

While the pasta cooks, make the roux with the flour and butter, and cook it a couple minutes to remove the raw flour taste.  Add milk a bit at a time to the roux, whisking to make the sauce.  When you have the volume and consistency of sauce you like, add mushroom powder or other spices to flavor the sauce.  Lastly, add the reserved shrimp and mushrooms. Heat through before ladling over the pasta.  Delish!!

Mongetes
It's also been quite awhile since I made this classic Spanish tapa.  Simple really -- fried white beans.  What makes them special is the Spanish (not Latin) salsa verde (below).

1/2 lb dry White Beans
1 tsp Thyme

Cooke the beans with the thyme, according to package directions.  Don't stir much, to keep the skins intact.  Don't over cook, you want them just tender, not mushy.  Dry the cooked beans very well on paper towels.

While the beans are cooking, make the Salsa Verde:

3/4 cup chopped Parsley
3-5 cloves Garlic, chopped
1/3 cup EVOO
pinch of Salt
Optional:  6-10 Croutons (depending on size)

Take the ingredients for a spin in your food processor, adding a bit more EVOO if needed to give this the consistency of a pesto.

To Make The Mongetes
In a large skillet add a good glug of EVOO and get it not quite smoking hot.  Carefully (so they don't splash) add the beans in a single layer and cook, stirring frequently, until they are crisping and starting to brown.  Add 3-4 Tbsp of the Salsa Verde and cook to combine the beans and salsa.   Some recipes call for you to add some crushed croutons to absorb any excess liquid.

Serve as a side with anything you like.  In Catalonia they are often served as Mongetes amb Botifarra -- fried white beans and a locally-made sausage similar to a bratwurst.

Mango "Cake"
A third blast-from-the-past!  It's Mango Season, and I needed a birthday cake.  What could be better than Mango Cake which is really Mango Bread in the shape of a cake???  

2 cups Mango pieces and juice
2 cups AP Flour
2 tsp Baking Soda
1/4 cup Sugar
2 Eggs, beaten
1/4 cup Vegetable Oil
1 tsp Lemon Juice

Combine the dry ingredients in a large bowl.  Beat the egg and oil together.  Add the wet to the dry and stir with a fork.  Add the mango and lemon juice and fold things together to make a batter.  Pour into a prepped 8" springform pan.  I prefer a baking spray rather than oil or butter rubbed all over...

Bake at 350F for 1 hour or until you get 190F internal temp and a golden top.  Add candles as desired.   This would be great with a dollop of blueberry ice cream.

But I forgot to get any...