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 - Shrimp And Feta Dinner
Famous Authors (View All Authors)
Fishandseafood - Shrimp -  Shrimp And Feta Dinner Post by :expeditebiz Category :Learning Kitchen Author :Unknown Date :February 2012 Read :683

Click below to download : Fishandseafood - Shrimp - Shrimp And Feta Dinner (Format : PDF)

Fishandseafood - Shrimp - Shrimp And Feta Dinner

3 Tbs. defatted reduced sodium chicken broth
2 tsp. olive oil
1/4 cup thinly sliced scallions
3 garlic cloves, minced
1 tsp. dried oregano
2 tsp. lemon juice
1/4 cup chopped fresh parsley
3/4 lb. peeled and deveined shrimp, uncooked, cut in half
1 lb. can whole tomatoes, drained and chopped
1/2 cup cubed feta cheese
8 oz. long fusilli (can substitute linguini if you can't find long fusilli)


Bring water to boil and cook fusilli about 15 - 20 minutes. (Adjust time if using another pasta.)

While pasta cooks, prepare the sauce. In a 12" non-stick fry pan, combine chicken broth, olive oil, scallions and garlic. Cook over medium heat for 2 - 3 minutes or until scallions soften, stir frequently. Stir in oregano, lemon juice and parsley. Mix well. Stir in the shrimp, cover and cook 6 - 8 minutes or until the shrimp turn pink and are done. Stir in the chopped tomatoes and feta cheese. Cook for 2 - 5 minutes or until the tomatoes are hot. Will develop some liquid.

Drain pasta and place in individual bowls then spoon shrimp mixture and sauce over the top. Serve with mixed green salad and Italian bread.

Makes 2 large servings or 3 - 4 small bowls depending on your appetite.
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Shrimp -  Shrimp And Grits Fishandseafood - Shrimp - Shrimp And Grits

Fishandseafood - Shrimp -  Shrimp And Grits
1 cup (1/2 pound) peeled shrimp 2 Tbl. (1/8 cup) fresh lemon juice salt and cayenne pepper to taste 3 Tbl. bacon grease 1 small onion, finely chopped (about 1/4 cup) 1/4 cup finely chopped green bell pepper 2 Tbl. (1/8 cup) unbleached all-purpose flour 3/4 to 1 cup hot water or stock (shrimp, chicken, or vegetable) Hot Cooked Grits (salted and buttered) In a bowl, sprinkle the shrimp with lemon juice, salt, and cayenne and set aside. Heat the bacon grease in a skillet and saute the onion and pepper over medium heat until the onion begins to
PREVIOUS BOOKS

Fishandseafood - Shrimp And Chicken A La Italiano Fishandseafood - Shrimp And Chicken A La Italiano

Fishandseafood - Shrimp And Chicken A La Italiano
1 lb. boneless, skinless chicken breasts, cut in pieces 1 lb. shrimp, cleaned 1 cube margarine or butter 1/2 tsp. salt 1/4 tsp. cayenne pepper 1/4 tsp. black pepper 1 tsp. oregano 1 bay leaf, crumbled 3 cloves garlic, minced 1 large onion, chopped 1 large green bell pepper, chopped 1 rib celery, sliced 2 tsp. Worcestershire sauce 2 tsp. lemon juice 1 tomato, cut in wedges Cut chicken and shrimp into bite-sized pieces. Combine salt, cayenne pepper, black pepper, oregano, and bay leaf. In separate bowls, sprinkle half over chicken and half over shrimp pieces, and mix each well. In
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT