Foodie Friday - Salted Carmels, Shrimp Florentine & Ice Cream

Earlier in the week we watched the Good Eats episode on "The Ballad of the Salty & Sweet" and decided that I would try to make Salted Caramels for my Foody Friday dessert.  I was going to follow the recipe used by Alton but ended up using a recipe off of Oprah's website.  Why?  I have no idea - but my caramels did not set up - so we ended up making Salted Carmel Sauce to go over our vanilla ice cream!  I am going to try to make the caramels again tomorrow but will be using the Alton Brown recipe!
 

Sea Salt Caramels

• 1 3/4 cup sugar
• 1 can evaporated milk
• 3/4 cup heavy cream
• 3/4 cup light corn syrup
• 2 Tbsp. butter
• 1/4 tsp. vanilla extract
• 1/2 Tbsp. coarse sea salt
• Oil or cooking spray

In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°

Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9" x 13" baking dish (parchment paper in the bottom of the pan is helpful)

Let cool at least 1 hour.  As you can see - my caramels are a little on the blonde side - I just did not get the right temperature on them.  So, we just will use it as caramel sauce!

Shrimp Florentine Pasta

• 8 ounces uncooked fettuccine
• 2 tablespoons butter
• 1 pound large shrimp
• tablespoon chopped fresh garlic
• 1 teaspoon crushed red pepper
• 1/2 teaspoon kosher salt 
• 1 tablespoon grated lemon rind
• Juice of one lemon
• 1 teaspoon lemon pepper
• 1 (6 ounce) package fresh baby spinach
• 
  

For dinner I made this Shrimp Florentine Pasta from a recipe I got out of my Cooking Light magazine.  Cook pasta - drain well and set aside.  Melt butter in a large skillet or wok over medium heat.  Add shrimp, garlic and crushed read pepper; cook 4 minutes.

Add cooked pasta, lemon juice, salt, lemon pepper, and spinach; cook for 3 minutes or until spinach starts to wilt.

We served it up with fresh fruit salad and sourdough bread.  A perfect summer dinner we are going to have again!