Garlic Shrimp *

4 Tbsp EVOO
4 garlic cloves minced
1 tsp red pepper flakes
1 tsp sweet paprika
1 pound medium shrimp, peeled and deveined
1-2 Tbsp lemon juice
1 Tbsp water
salt and black pepper, to taste
2 Tbsp chopped fresh parsley

In saute pan, heat EVOO.  Add the garlic, red pepper flakes and paprika.  Saute for 1 minute, until fragrant.  Increase the heat to high, add the shrimp, lemon juice and water.  Stir well and saute until the shrimp turns pink and are opaque throughout, about 3-5 minutes.  Season with salt and black pepper.  Sprinkle with parsley and serve.

Serves 3

Chicken with Spinach Dumplings *

2 cups fresh spinach, chopped
2 eggs, lightly beaten
1 cup ricotta cheese
3/4 cup all purpose flour
1/2 cup shredded asiago cheese
1 tsp lemon zest
32 oz chicken broth
1 Tbsp fresh thyme leaves
1/4 cup all purpose flour
2 cups shredded cooked chicken

In a bowl, combine spinach, eggs, ricotta, 3/4 cup flour, cheese and lemon zest.  In a large pot, combine broth and thyme.  Bring to boiling.  Place the 1/4 cup flour in a shallow dish.  Take a small portion of the dough and roll into an oval shape.  Gently roll in flour.  Drop in boiling broth.  Do this for 1/3 of the dough.  Simmer 1 to 1/2 minutes or until dumplings begin to float.  Using a slotted spoon, remove dumplings.  Repeat process with remaining dough.  Return dumplings to broth.  Stir in chicken and heat.

Serves 4