Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAppetizers - Seafood Artichoke And Shrimp Bowl
Famous Authors (View All Authors)
Appetizers - Seafood Artichoke And Shrimp Bowl Post by :dhubbs Category :Learning Kitchen Author :Unknown Date :November 2011 Read :2697

Click below to download : Appetizers - Seafood Artichoke And Shrimp Bowl (Format : PDF)

Appetizers - Seafood Artichoke And Shrimp Bowl

1 egg yolk
2 tbsp. chopped parsley
3/4 cup olive oil
2 tbsp. chopped chives
1/4 cup wine vinegar
2 tbsp. Dijon mustard
1 pkg. frozen artichoke hearts, cooked until tender crisp
1 shallot, chopped fine
1 lb. medium shrimp, cleaned and cooked


Use blender or hand beater. Using blender, place egg yolk in container and blend for 10 seconds.(Hand: Mix for 2 min). Add oil, vinegar and mustard. Beat only til mixture is creamy.

Place dressing in bowl with shallots, herbs , artichoke hearts and shrimps. Marinate for several hours, or overnight. Looks lovely served in a silver or silverplate bowl.

SERVES: 8
If you like this book please share to your friends :
NEXT BOOKS

Appetizers - Bagna Cauda Appetizers - Bagna Cauda

Appetizers - Bagna Cauda
10 garlic cloves, minced (if cloves are extra large, compensate) 1-1/2 sticks butter 2 (2 oz.) cans flat anchovies, drained 1 pt. whipping cream 1 qt. half & half (hold 1/4 for later use) Saute garlic until golden in 1 stick butter; add the remaining 1/2 stick and stir until melted. Add the drained anchovies and cook at medium heat until dissolved. Add the cream and simmer (make certain it continues to bubble gently) no less than 1/2 hour--additional simmering improves flavor and Bagna will become thicker--add more half & half
PREVIOUS BOOKS

Appetizers - Seafood -  Truffle Scented Scallop Siew (wontons) With Crispy Watercress Salad Appetizers - Seafood - Truffle Scented Scallop Siew (wontons) With Crispy Watercress Salad

Appetizers - Seafood -  Truffle Scented Scallop Siew (wontons) With Crispy Watercress Salad
Scallop Filling: 1 shallot chopped 1 clove garlic chopped 2 TBSP leeks diced 1 TBSP butter 1/2 lb fresh raw scallops to taste chives chopped to taste tarragon chopped to taste salt & pepper to taste truffle oil Wonton: 1 egg beaten 18 wonton skins Tempura Batter: 2 cups sparkling wine 1 cup all purpose flour 1 cup cornstarch 1 egg to taste salt & pepper Crispy Watercress Salad Mix: rough chop watercress leeks jullienne red wine vinagrette Tobiko (tiny red fish roe) or use black caviar For Scallop Wonton Filing: In a small skillet melt butter. Add shallots, garlic
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT