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 KitchenFishandseafood - Shrimp - Rosemary Sauteed Prawns
Famous Authors (View All Authors)
Fishandseafood - Shrimp -  Rosemary Sauteed Prawns Post by :JUNJOY Category :Learning Kitchen Author :Unknown Date :February 2012 Read :3022

Click below to download : Fishandseafood - Shrimp - Rosemary Sauteed Prawns (Format : PDF)

Fishandseafood - Shrimp - Rosemary Sauteed Prawns

1 pound large prawns, with shells intact, head and etc. removed
rosemary
olive oil
4 cloves garlic


The night before serving, layer the prawns with lots of rosemary still on the branch. Heat olive oil, enough to cover the prawns, and pour over.

The next day, drain the prawns, saving the olive oil.

In a large pan, heat three tablespoons of the saved rosemary infused olive oil gently, add garlic, and cook until soft, remove if desired. Turn up the heat a little and cook the prawns with fresh rosemary leaves until done.

To be served by a handsome Belgium waiter who insists on constantly refilling your wine glass. Some bread to sop up the remaining juices doesn't hurt.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Shrimp -  Route 19 Shrimp Chowder Fishandseafood - Shrimp - Route 19 Shrimp Chowder

Fishandseafood - Shrimp -  Route 19 Shrimp Chowder
1 lb. unpeeled medium size fresh shrimp 3 tblspns butter or margarine 3 tblspns all purpose flour 1 tblspn curry powder 2 cups chicken broth 2 (8oz) bottles claim juice 2 cups half and half 4 medium baking potatoes, peeled and coarsely chopped ( about 4 cups) 1 lb. grouper or amberjack fillets, cut into bite-size pcs. Peel and devein shrimp, set aside. Melt butter in a large Dutch oven over low heat, add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth, stirring until smooth. Add clam juice, half and half, and potato,
PREVIOUS BOOKS

Fishandseafood - Rock Shrimp Tacos Fishandseafood - Rock Shrimp Tacos

Fishandseafood - Rock Shrimp Tacos
2 teaspoons olive oil 5 ounces rock shrimp or other small shrimp, peeled and deveined 1 cup vertically sliced onion 1/2 cup julienne-cut green bell pepper 1/2 cup julienne-cut yellow bell pepper 1/2 cup julienne-cut red bell pepper 1 teaspoon hot sauce 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground cumin 1/8 teaspoon chili powder 8 (6-inch) flour tortillas 1/4 cup chopped avocado 1/4 cup low-fat sour cream Cilantro sprigs (optional)
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT