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Fishandseafood - Shrimp -  Fettuccini Alfredo Deluxe Post by :desertfox71 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1478

Click below to download : Fishandseafood - Shrimp - Fettuccini Alfredo Deluxe (Format : PDF)

Fishandseafood - Shrimp - Fettuccini Alfredo Deluxe

1/2 - 1 lb. shrimp
4 T. butter
4 garlic cloves, minced

4 T. butter
4 T. flour
1 c. whipping cream
2 oz. provolone cheese, cut into small cubes
2 oz. grated parmesan cheese
salt and pepper to taste
1/4 t. oregano
1/4 t. basil
1/8 t. garlic salt
1/8 t. onion powder
1/4 - 1/2 c. milk, if needed to thin sauce
1 5 oz. pkg. fettuccini noodles, cooked

Saute the shrimp in the butter with the garlic til it turns pink, turn heat down to low and keep warm til ready to mix in with fettuccini.

Melt butter in a saucepan, add flour and stir to make a roux. Do not brown. Immediately add the cream and stir well. Mixture will have a fairly thin consistency. Add provolone a little bit at a time and Parmesan a little at a time. Season with spices. If sauce is too thick,
thin out with the milk. When sauce has a smooth creamy consistency, mix with the hot garlic shrimp and serve over the hot noodles.
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2 pounds fresh or frozen large shrimp in shells 2 cloves garlic, minced 1/2 teaspoon finely shredded lime peel 1/4 cup lime juice 2 tablespoons olive oil 2 tablespoons finely chopped green onion 1/4 cup chopped fresh Anaheim pepper* 1 to 2 tablespoons snipped cilantro or parsley 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper Lettuce leaves (optional) 1 medium papaya and/or mango peeled, seeded, and sliced (optional) Thaw shrimp, if frozen. Peel and devein shrimp. In a medium saucepan bring 4 cups water to boiling. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp turn pink,

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2 cups bean sprouts 1 tbls vegetable oil 1 slice ginger root, minced 6 green onions, chopped 1 rib celery, sliced thin 1/2 lb. mushrooms, sliced 1 cup chopped cooked shrimp 10 eggs, well beaten 1 tsp salt 1/2 tsp pepper Vegetable oil Soy sauce Clean and drain bean sprouts. Heat a little vegetable oil in a skillet and stir fry sliced ginger root, chopped green onions, thinly sliced celery, sliced mushrooms, and finely chopped shrimp until translucent and crisp. Combine the above ingredients and the sprouts with the eggs, salt and pepper. Heat another tablespoon of cooking oil in another