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Click below to download : Appetizers - Seafood Artichoke And Shrimp Bowl (Format : PDF)
Appetizers - Seafood Artichoke And Shrimp Bowl
1 egg yolk2 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
NEXT BOOKS
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
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
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