Today on DelmarvaLife:
We take a look at the most anticipated movies of 2017. Film Critic and Founder of the Revival House Theater in Milton, Rob Rector, joins us to talk about the big movies in theaters this year. including Dunkirk, Thor: Ragnarok, The Lego Batman Movie, Wonder Woman, Beauty and the Beast, Pirates of the Caribbean: Dean Men Tell No Tales, and Star Wars: Episode VIII.
Maribeth Fischer, executive director of the Rehoboth Beach Writers’ Guild, joins us on the show to discuss the art of story telling.
Dave Nickolson had his 10-year-old guitar, that his mother gifted to him, stolen. That’s when his passion for music started to fade. In Oct. 2016, the Dover Police Dept. recovered his guitar from a local pawn shop and returned it to Dave. As a way to say thanks to the Dover Police Dept., he held an event called, “Play It Back,” where all the proceeds went to Dover Police Holiday Heroes Program. Dave has hopes to continue “Play It Back” this year as well. He also gives us a performance today!
The food truck movement is kicking into high gear on Delmarva. Owner and Chef Patrick Benzin, with Paddy B’s Truckin’ Good Eats, joins us in the DelmarvaLife kitchen to make shrimp and pappardelle pasta with tomato basil butter broth.
Shrimp and Pappardelle Pasta with Tomato Basil Butter Broth
5 large shrimp peeled and deveined
3-4 oz pappardelle pasta -cooked
1 oz olive oil
1/2 cup chopped tomato
1-2 tbsp of sweet onion or shallots- chopped fine
1 tsp chopped garlic
2-3 oz white wine nothing too sweet – chardonay works well
2 tsp lemon juice or about 1/2 lemon juiced
1 big TBSP of fresh basil chopped or 1/4 tsp of dried
2-3 TBSP butter not melted
Salt and Pepper to taste
2 TBSP fresh parsley -chopped
In a saute pan over medium high heat – add oil and shrimp and cook shrimp for about 30 seconds on each side to get some color – add onion, garlic, tomatoes and cook for another 30 seconds. REMOVE PAN FROM HEAT and add wine and lemon juice – stir – return to heat and let boil for 1-2 minutes until the liquid has evaporated or reduced by half. Turn off heat or remove from heat and add basil, parsley and butter and stir until butter is melted. Plate over cooked pappardelle.
