nd garlic; cook and stir for 1 minute. Add chicken, bell
afe plate with seeds still in and microwave on high for 7
Scald tomatoes with hot water, then plunge into
Cover the shrimp with Italian dressing, refrigerate at least 30 minutes.
For the
In a large saucepan, melt butter over low heat. Stir in flour until smooth. Stir in onions, garlic, and ham; cook and stir until onion is soft. Stir in tomatoes, and cook for 5 minutes. Mix in oregano, rice, and broth. Cover, and simmer until just a little liquid remains.
Add shrimp, and stir to evenly distribute. Cook for 8 minutes, or until rice is cooked and shrimp turns pink.
nd garlic in olive oil for 2 mins. Slowly add tomatoes
epper, Onion and Celery - saute for 2 minutes, stirring frequently
aucepan of boiling, salted water for 8 mins or until almost
Fried Rice:
Cook peas, corn, and carrots in microwave for 2-4 minutes (until crisp and tender). Cool and add to rice.
Place 1 - 2 T oil in wok or non-stick pan.
Saute rice, vegetables and onion briefly.
Top with 1T butter and cook until hot.
Add soy sauce and saute until incorporated.
Serve immediately; top with shrimp sauce.
Shrimp Sauce:
Add ingredients, in order given, to food processor or blender.
Process until smooth.
Store in refrigerator for up to 2 weeks.
Finely mince the shrimp and set aside, reserving the.<
To make the salsa verde, combine arugula, parsley, cheese, capers, garlic, anchovies and lemon juice in a food processor and process until combined. With the motor running, add 3/4 cup oil in a slow steady stream. Set aside.
Meanwhile, cook spaghetti in boiling salted water until al dente. Drain.
Heat remaining oil in a frying pan over high heat. Cook shrimp for 2 mins, or until cooked through. Add pasta and salsa verde and toss to combine. Distribute between serving plates and top with baby arugula. Serve with lemon wedges on the side.
ntil smoking.
Meanwhile, toss shrimp, salt, pepper, and sugar in
Heat olive oil in a large dutch oven over medium high heat. Add chopped onion, chopped bell pepper, minced garlic, and sausage; saute' 5 minutes or until vegetables are tender.
Add rice and the next 7 ingredients (through bay leaf); cook 2 minutes.
Add broth, water, tomato paste, hot pepper sauce, and diced tomatoes; bring to a boil.
Cover, reduce heat, and simmer 20 minutes.
Add shrimp; cook 5 minutes. Let stand 5 minutes. Discard bay leaf. Stir in parsley.
For the pineapple salsa: Place the
For the Curry: makes 12 ounces
For the Spaghetti with Peas and Zucchini Ribbons:
For the grilled shrimp: Prepare a grill for medium heat. In a bowl,
ce water bath.
Add shrimp and cook until opaque, about
Preheat oven to 300.
Mix shrimp, egg, and 1/4 cup milk.
Melt butter skillet.
Saute chives for 1 minute.
Add flour and cook until bubbly.
Add shrimp mixture and cook until thickened. Split flounder, either by making a pocket or cutting them in half.
Fill pocket with shrimp mixture; close with toothpicks.
Pour remaining milk and sherry over fish. Sprinkle with seasonings.
Bake at 300 for 30 minutes or until fish flakes easily when tested with a fork.
Combine the wine, oil, lemon juice, mustard, chopped basil and peppercorns and pour over the shrimp in a shallow bowl.
Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally.
Prepare hot coals with a generous amount of mesquite for grilling the shrimp.