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RHODY RECIPE CONTEST WINNERS

 

Got a hit recipe that’s delicious, quirky, and distinctly Rhode Island? The call went out for you to submit your favorite Rhody Recipes for the chance to cook live with the cast of The Rhode Show, and the response was tremendous! Congratulations Meg Zupan and Doug Pierson for they are this year’s Rhody Recipe winners!

 

Meg Zupan will be cooking live her favorite recipe, Clams with Sopressata on Saturday, October 3rd at 6:00 pm with Shawn Tempesta, co-host of The Rhode Show.

 

Doug Pierson will be cooking live his favorite recipe, South County Savory Shrimp Scampi on Sunday, October 4th at 5:00 pm with Elizabeth Hopkins, co-host of The Rhode Show.

 

Click here to view the recipe instructions. Recipes below...

 

Clams with Sopressata

3 dozen little neck clams

4 ozs. Sopressata diced tiny

3 medium tomatoes diced

4 cloves minced garlic

1/3 cup olive oil

1 1/2 cup white wine

3 tablespoon lemon juice

1 tablespoon oregano

1 teaspoon fennel seed

1 teaspoon red pepper flakes

3 tablespoon basil

salt & pepper to taste

 

Sautee Sopressata, garlic, tomatoes in olive oil for 5 minutes. Add oregano, fennel, pepper, salt, red pepper, cook another minute. Then add wine, lemon juice, clams & basil. Cover and simmer until all the clams have opened. Serve with crusty bread & butter.

 

Why is this recipe so special:

Clams with Sopressata reminds me purely of Rhode Island! The guys go out clamming during the day and we make all different recipes for our family and friends i.e. clams on the half shell, clams casino, linguini and clam sauce, clam chowder but clams with Sopressata is one of our favorites. There is nothing better than fresh Rhode Island clams and to see your company enjoy what you just made.

 

 

South County Savory Shrimp Scampi

2 lbs. unpeeled jumbo fresh shrimp

3 shallots

4 cloves garlic, minced

Salt

Pepper

1/2 C. butter or margarine, melted

1/2 tsp. Hilltop Steak Sauce

1/4 tsp Texas Pete Garlic Hot Sauce

1/2 tsp. Worcestershire sauce

1 lb. angel hair pasta

1 Cup chicken stock

1 pinch paprika

2 tbls. lemon juice

4 fresh basil leaves, chopped

2 green onions, chopped

1 tomato chopped and added during

 

Peel and devein shrimp. Cook shallots and garlic in butter in a large skillet over medium heat, stirring constantly, four minutes: add salt and pepper, lemon juice, Hilltop Steak Sauce, Worcestershire Sauce, Texas Pete's Hot Sauce, and basil. Add chicken stock and green onions, bring to a boil; add shrimp and cook stirring constantly 3 to 5 minutes or until shrimp turn pink. During last 2 minutes of cooking add tomato. Add paprika and serve over angel hair pasta.

 

Why this recipe is so special:

What more special place is there, like our Rhody, anywhere in the world? Okay, I have to admit that I am not a native Rhode Islander, and never will be, but I have been here for 39 years and know how special our state is. We have a proud history of working on the sea. We have a resplendent history of providing the world with the bounty of the sea off our coast. We have a proud history.

 

What better recipe could there be than a recipe that comes from the sea? This recipe contains one of the best fishes of the sea and is combined with one of the choice ingredients of one of our proudest ethnic groups in the state. I can think of nothing better than seafood and pasta. What could be better than that?