Time for a Taste of Something New - Penzeys Spices

Shan shares the love of cooking in the
Scottsdale Penzeys store.
Shan Gaskins
They are the best!” says Shan
Gaskins about her customers and coworkers
at the Scottsdale, Arizona,
Penzeys Store. “We are always talking
food. A customer will ask, ‘How did
that ice cream turn out?’ Which of
course leads to, ‘You’ve got to try
this chocolate sauce…’ I definitely
get as many recipes as I give out!
“A number of people here in
Arizona like a good amount of heat.
Southwest Seasoning, Fajita and
Chipotle are favorites. But there are
just as many people who, like me,
can’t do the heat. I recommend
trying the Smoked Spanish Paprika.
You still get that nice smoky flavor
without the kick.”
In her time away from the store,
Shan welcomes any chance to
let her friends try favorite spices.
“My friends Amee, Michelle and I
recently went to the Grand Canyon
and we packed a homemade picnic
lunch. A lot of people hike down
the canyon or you can take a donkey
ride—but I was good seeing it from
the top,” she laughs.
“My friend Michelle just moved
into a new apartment. For my part,
I got there early and made lots
of fresh sandwiches and salads.
Michelle grew up in Louisiana,
so whenever I feel like making a
Southern meal I ask her over and
make my grandmother’s greens and
See SPICE INDEX on page 61
Easy Shrimp Scampi
Fresh, fast and flavorful.
1 lb. uncooked shrimp, peeled and
deveined
3 TB. olive oil
3 TB. butter
1 ⁄4 Cup chicken stock (or 1 ⁄4 tsp. CHICKEN
SOUP BASE in 1 ⁄4 Cup water)
1 tsp. BASIL (Shan uses FRENCH)
1 tsp. salt
1 tsp. freshly ground BLACK PEPPER
1 shallot, diced or 1 TB. freeze-dried
SHALLOTS
2 garlic cloves, diced or 1 ⁄2 tsp.
GRANULATED GARLIC POWDER
12-16 oz. cooked spaghetti, penne or your
favorite pasta
1 ⁄4 Cup chopped fresh parsley
cornbread. That’s where I got my
baking tools, my grandmother.
“For Christmastime, I could buy
something, but instead I ask people
what is their favorite dessert. Then
on come the pecan pies, cheesecakes
and molten chocolate cakes!
“Last week I made whoopie pies
and brought them in to the girls at
work. I like to bake and get it out of
my system and then share it. Because
at 2 a.m. I roam and at 2 a.m. you’re
not looking for carrot sticks!” If
you’re looking for a quick summer
supper, try Shan’s favorite Easy
Shrimp Scampi recipe.
In a large pan, heat the oil over medium heat.
Add the butter (the oil will keep the butter from
burning). Once the butter has melted, add the
stock. Allow the sauce to come to a slight boil.
Then, sprinkle in the BASIL, salt, PEPPER, SHALLOTS
and GARLIC. Toss the ingredients to mix well.
Add the shrimp. They will cook quickly, about
2-3 minutes on each side. Once the shrimp have
cooked, turn off the heat and place your cooked
pasta into the pan with the shrimp. Sprinkle in the
parsley. Toss everything together, divide between 4
plates and serve.
Prep. time: 10 minutes (plus 10 more if you are
peeling and deveining the shrimp)
Cooking time: 8 minutes plus pasta cooking time
Serves: 4
Nutritional Information: Servings 4; Serving Size 1 cup (243g);
Calories 430; Calories from fat 200; Total fat 22g; Cholesterol
195mg; Sodium 920mg; Carbohydrate 29g; Dietary Fiber 2g.
Shan takes a rocky hike in Sedona with her
friend Amee’s dog Robert. “It’s not Rob or
Robbie, it’s Robert,” she laughs. “He has the
best little gray beard.”
1-800-741-7787 | www.penzeys.com 35