Contessa

Office holiday parties that take place in a conference room without music or booze should not be allowed to exist. In an attempt to provide some departmental spirit, I decorated for said party by arranging a paper tablecloth in a diamond shape across the conference table and writing “The 7th Floor Rocks!” on an easel in the corner. When the twenty-five party goers arrived, they filled their plates with brownies and artichoke dip and sat silently around the table. You could hear the hum of the fluorescent lights. Someone told a joke. Everyone laughed. Silence resumed. The joke teller pointed to the easel. “The 7th floor rocks,” he said.

The Rules: This holiday season create a unique dish that's sure to turn into a holiday tradition & party favorite. Submit an original main dish recipe using any Contessa food product of your choice. Think family, fun, friends, cheer, warm, feel-good meals that have potential to become tradition!

The Prize: Winner to be awarded $500 in Contessa food products and merchandising

Contessa Holiday Recipe Contest

The Entry: With a few quick steps and some decadent cheer, Contessa shrimp is the hit of the year. There’s nothing more festive than citrus and pumpkin, and mascarpone elegance is a far cry from bumpkin!

Citrus-glazed Shrimp with Mascarpone Pumpkin

2 pounds 26/30 Contessa uncooked tail-on shrimp
1/2 cup sweet orange marmalade
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/2 cup chopped onion
1 1/2 cups medium grained rice
3 cups chicken stock
1/2 cup canned pumpkin
2/3 cup mascarpone cheese
1 teaspoon grated orange peel
1/4 cup chopped fresh parsley


Stir together marmalade, lemon juice, salt and pepper in a small bowl. Toss marmalade mixture with Contessa shrimp. Spread shrimp out on an oiled baking tray. Set aside. Melt butter in a large saucepan with lid and sauté onion for one minute. Add rice. Add chicken stock and canned pumpkin. Bring to a boil. Turn heat to low, cover and cook for 18 minutes. Turn off the heat and stir in mascarpone cheese, orange peel and parsley. Broil shrimp until glaze is bubbling and shrimp is cooked through, 3 to 5 minutes. Serve over pumpkin-rice garnished with parsley sprigs.