CHEF JEFF: One Byte At A Time — Mediterranean Shrimp Medley

A highlight of the Super Bowl for a lot of people is a party where the food lineup is more important than the much-ballyhooed commercials, halftime show or the players who are taking the field.

But people don’t need to leave the friendly confines of their own homes to enjoy food that rivals buffalo wings, pizza and chips and dips.

Therese and I stayed at home Sunday, and we enjoyed a meal during the game that would have rivaled any served at the millions of get-togethers across the country, where fans were viewing the clash between the winning Denver Broncos and the hard-luck Carolina Panthers.

We took advantage of one of the pre-Lenten seafood and fish specials at our local Hugo’s supermarket to feast on one of our favorites dishes — Mediterranean Shrimp Medley — that also features broccoli, pasta and clam sauce.

The recipe comes from “Seafood Lover’s Bible,”  a cookbook by Michael Bavota, which is full of great fish and seafood recipes.

We’ve sampled many of the recipes over the years, each of which scores a touchdown in my playbook.

Mediterranean Shrimp Medley
1 pound any size shell-on shrimp
½ pound angel hair pasta
1 stalk broccoli
½ bunch scallions or one small onion, diced
1 10½-ounce can white clam sauce
Peel, devein and rinse shrimp. Cook pasta in boiling water, following directions on the box. Rinse pasta with cold water and set aside. In a medium saucepan, boil shrimp for only 3 minutes. Remove from heat and set aside. Cut broccoli and scallions into small bite-size pieces and boil until colors turn vivid green. Remove from heat and drain. In a large skillet, heat clam sauce and vegetables for 4 minutes at medium heat. Place pasta in shallow bowls, spoon clam and vegetable mixture over pasta, and garnish with cooked shrimp.
Yield: Serves 2 to 4.

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