BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :demigod
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :3136
Click below to download : Fishandseafood - Grilled Shrimp Fettucine With Snap Peas And Asparagus (Format : PDF)
Fishandseafood - Grilled Shrimp Fettucine With Snap Peas And Asparagus
1 lb. Fresh Fettucine, cooked and drained1/2 cup vegetable stock
6 to 8 stalks asparasgus
1 1/2 to 2 cups sugar snap peas cut crosswise
5 green onions chopped
1/2 cup chopped parsely
1/4 cup chopped fresh dill
1/4 cup chopped fresh basil
Salt and Pepper to taste
1 tomato diced and seeded
2 tablespoons butter
1 cup fat free milk (evaporated milk is great)
1/2 cup Chevre (goat cheese) (can use Asigo, Parmesean or marscapone instead)
1/2 cup toasted pine nuts (or walnuts or almonds)
36 grilled shrimp
Pour broth into skillet and bring to a boil. Put asparagus, peas and green onions in the broth and cook until just tender. Add in parsley, herbs and 1/2 of the tomato. Cook for one more minute.
Combine butter, milk and cheese. Heat over moderate heat to melt cheese. Once cheese is melted, combine with pasta.
Toss with vegetable mixture. Place on a platter and Garnish with rest of tomato, pine nuts and grilled shrimp.
***** A hint about parsley. It can get too strong. The best way to always handle parsley is to rinse it, chop it and place it in a dish towel (one you are not too fond of) and twist and squeeze and get all the moisture out of it. You will get a lot of fluffy parsley that will last a lot longer than if you just put in the fridge as it is. It gives food a great taste and doesnt overpower things. It stays greener too.
NEXT BOOKS
2 cups (16 fl oz/500 ml) olive oil 8 cloves garlic, thinly sliced Juice of 2 limes 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 lb (1 kg) large shrimp (prawns), peeled and deveined (20-24 shrimp) Mango Salsa: 2 ripe mangoes 6 green (spring) onions, with tender green tops, thinly sliced 2 fresh jalapeño chili peppers, seeded and finely diced 1/4 cup (1/3 oz/10 g) coarsely chopped fresh cilantro Juice of 2 limes 1 teaspoon salt Lime wedges, optional In a frying pan over medium heat, warm olive oil. Add garlic and cook, stirring occasionally, until soft, 3-5
Fishandseafood - Grilled Shrimp With Mango Salsa
PREVIOUS BOOKS
Yield: 4 servings 24 large prawns salt, pepper, and cooking oil 2 tbsp. lemon or lime juice 2 tsp. finely chopped garlic 1 cup mayonnaise 1/2 tsp. paprika 1/2 tsp. cayenne pepper 1 tbsp. tomato paste Make the sauce by mixing together the mayonnaise, tomato paste, paprika and cayenne pepper. For the prawns, use a sharp knife to slice lengthwise across the body. You don't have to remove the shell. Season the prawns with salt and pepper, then sprinkle with lemon juice. Rub with some oil mixed with the chopped garlic. Cook prawns on a hot grill
Fishandseafood - Grilled Prawns With Sauce Andalouse
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Fishandseafood - Grilled Shrimp With Mango Salsa
- Fishandseafood - Shrimp - Gumbo By Diann
- Fishandseafood - Haiphong Noodles (mi Xao Haiphong)
- Fishandseafood - Herbed-and-sweetened Shrimp
- Fishandseafood - Shrimp - Herbed Shrimp And Feta Casserole
- Fishandseafood - Shrimp - Herbed Shrimp With Citrus Rice
- Fishandseafood - Hilltop's Tea Smoked Shrimp
- Fishandseafood - Honey-walnut Prawns
- Fishandseafood - Hot Cauliflower With Shrimp
- Fishandseafood - Shrimp - Hot Garlic Shrimp And Asparagus
LEAVE A COMMENT