| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Thought I'd share something I came up with out of desperation
this weekend. I had promised my wife I was going to fix some
mussels, but, alas, there were no mussels to be found.
So, I decided at the store to experiment. Here's
the recipe for
Shrimp cooked with garlic and artichokes over
shells with a mushroom, chopped tomato, and cream sauce.
Serves three hungry adults.
Approximately 3/4 lb shrimp (26-30 per pound size).
Don't bother to shell them.
A can of artichoke hearts, plain, no oil.
About four plum tomatoes.
1/2 lb of fresh mushrooms.
Some heavy cream.
A box of shell pasta.
1/4 lb of domestic fetta cheese.
Garlic powder.
Olive oil.
Butter.
Skin, seed, and chop the tomatoes.
Clean and slice the mushrooms.
Cut up the artichoke hearts lengthwise into slices.
Chop up the fetta cheese into 1/4 inch chunks.
Put the shells on to cook.
Saute the mushrooms with the butter and some garlic powder.
When the mushrooms are tender add some cream and heat until
hot. Add the chopped tomatoes and cook down a bit. Keep
warm.
In another pan, preferably a wok, heat some olive oil.
Add the shrimp, the artichoke hearts, and a generous amount
of garlic powder. Heat until shrimp are pink, indicating they're
done.
When the shells are done, drain and put a bed of shells on each plate,
pour some of the mushroom/cream sauce over them, and arrange
a generous serving of shrimp/artichoke hearts on top.
Garnish with a generous amount of the chopped fetta cheese chunks.
Serve with lots of beer. Tastes good, especially if cholesteral
is not a concern.
Enjoy,
Rich
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 2108.1 | Another one..."Shrimp a la yuppie ingredients" | NITMOI::PESENTI | Only messages can be dragged | Mon Jul 16 1990 09:08 | 26 |
I also decided to ad lib a shrimp recipe since I had this bag of frozen, peeled and deveined shrimp... The results were great! AND it was relatively low cal. Makes 2 servings 1 Tbsp olive oil 3 cloves garlic, slivered 8 oz shrimp peeled and deveined (fresh work, too) size 24-30/lb 8 fresh basil leaves 4 sun dried tomatoes 2 Tbsp balsamic vinegar 2 Tbsp white wine worcestershire salt & pepper Heat the oil in a nonstick skillet, add the garlic, an cook on low till the garlic softens, but does not brown. Add the shrimp, toss until coated with the flavored oil, and cook for 3 minutes +/-. Add the remaining ingredients and cover. Cook about 3 minutes more, until the shrimp are just done. (If you poke them with your finger, they will be firm, not mushy...don't let them get hard.) Divide the shrimp between 2 platters, top with the sauce. Serve with rice and veggies. -jp | |||||
| 2108.2 | And another, for spicier tastes | NITMOI::PESENTI | Only messages can be dragged | Tue Jul 24 1990 13:06 | 28 |
Shrimp with salsa In a small baking dish, put a thin layer of seasoned bread crumbs or stuffing mix (like pepperidge farms). Placed the peeled, deveined shrimp in a single layer over the crumbs. Spread a layer of salsa (recipe follows) over the shrimp about 1/4" thick. Bake at 350 for 20 minutes (or till the shrimp are done). Serve with veggies and rice. Make sure each portion of shrimp gets some of the crumb mixture from the bottom, as it has absorbed the extra juices from the shrimp and the salsa. For the salsa, a food processor or blender helps, or you could chop by hand. Most commercial salsas will not work because they are too juicy. 3 small cloves garlic, crushed (or processed 1st) 1 Tbsp cilantro leaves minced 2 seeded jalape�o peppers 1/4 medium onion chopped 2 medium-large tomatoes cored, seeded, and chopped 1/2 tsp salt (needed to balance flavors, and I'm salt stingy) The texture of this salsa should be like a relish, small bits of everything, without a lot of juice. Let it sit for a while for the flavors to blend, and the salt to produce a little juice. | |||||