The Melting Pot 2.0/The Melting Pot 2.0.iso/food/shlfish/shrimp02

Internet Message Format | 1995-09-27 | 5.2 KB

From uuneo!sugar!taronga!arielle Fri Aug 06 23:44:45 CDT 1993
Article: 5399 of rec.food.recipes
Newsgroups: rec.food.recipes
Path: uuneo!sugar!taronga!arielle
From: [e-mail] (Roger Joseph)
Subject: COLLECTION: Shrimp
Message-ID: <[e-mail]>
Followup-To: poster
Sender: [e-mail] (Stephanie da Silva)
Reply-To: [e-mail]
Organization: Inland Steel Company; East Chicago, IN
Date: 6 Aug 93 09:06:33 CST
Approved: [e-mail]

Here are a few recipes I've gleened from the net in the past couple
months.  Hope you find one you like.

Roger

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
A Collection of Shrimp Recipes from Netters
Greek Shrimp with Pasta
Curried Corn and Shrimp Soup
Fiesta Shrimp
Pasta with Shrimp in Tomato Cream
===========================================
From: [e-mail] (Jane T. Waddell)

Greek Shrimp with Pasta

1/4 c olive oil                         1/2 t oregano
1 T garlic, minced or crushed           1 lb peeled and deveined shrimp
1 1/3 c medium chopped tomatoes         1/2 t red pepper flakes
1/3 c dry white wine                    1/2 lbs rigatoni (raw)
salt and pepper                         1/3 lbs feta cheese, crumbled
1/3 c fresh basil (1 1/2 c dry)

Preheat oven to 400 F. Set a large pot of water on the stove to boil.
In a large bottomed pot, saute the garlic in half the olive oil. Cook
briefly, then add the tomatoes. Cook briefly, then add the wine, salt,
pepper, basil and oregano. Simmer on low heat for about 10 minutes.
Meanwhile, saute the shrimp briefly in remaining olive oil. Sprinkle
with pepper flakes as they cook. Remove the shrimp from heat when they
lose their opacity. Put the shrimp in a baking pan. Sprinkle with
crumbled feta. Spoon tomato sauce over feta. Bake about 10 minutes.
Meanwhile cook rigatoni. To serve, spoon mixture over rigatoni. Serves 2.
-------------------------End Recipe-----------------------

From: [e-mail] (Meg Jahnke)

 (from Sunset, Sept 1992)

Curried Corn and Shrimp Soup
----------------------------
2 cups regular-strength chicken broth
2 medium-size tart apples (peeled, cored and chopped)
1 large onion (chopped)
1/2 tsp curry powder
1 large red bell pepper (stemmed and seeded)
4 cups cold buttermilk
1/4 cup lime juice
1 1/2 cups cooked corn kernels
1/2 cup minced fresh cilantro
1/3 lb. tiny cooked shrimp
Cilantro Sprigs (optional)

In a 4- to 5- quart pan over high heat combine broth, apples, onion, and
curry. Cover and bring to a boil, then simmer until apples mash easily (about
30 min). Let cool, then cover and chill until cold, at least 3 hours or up to
a day. Smoothly puree mixture in a blender or food processor.

Cut a few thin slivers from bell pepper and set aside; dice remaining pepper
and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of
corn and minced cilantro. Ladle soup into bowls and top with shrimp, remaining
corn, bell pepper strips, and cilantro sprigs.
-------------------------End Recipe---------------------------
From: [e-mail] (Sharen A. Rund)

Fiesta Shrimp

 Clean & devein 1 lb shrimp ( enough for 2, 4, etc people)
 In a wok (on medium to medium high), add:
 1 TBS butter
 When melted, add
 shrimp
 garlic to taste (I like a lot of garlic so I would put in several
   cloves chopped finely or put through a garlic press - if you're lazy
   you can buy jars of minced garlic)
 Stir quickly till all shrimp has turned pink
 Add 1 cup fresh corn (or thawed frozen)
 Stir quickly to heat through
 Add 1 cup salsa (I prefer hot - choose your own strength)
 Stir quickly to heat thoroughly
 Serve with Black beans, fresh tossed salad with crumbled blue cheese &
   warm flour or wheat tortillas
-----------------------------End Recipe---------------------------
From: [e-mail]

(From Sunset Quick Cusine)

Pasta with Shrimp in Tomato Cream

1/3 cup dried tomatoes packed in oil, drained, reserve oil, and slivered.
1 clove garlic, minced or pressed
1 lb large (31-35/lb) shrimp, shelled, deveined
1/4 cup thinly sliced green onions, including tops
1 1/2 Tbs chopped fresh basil, or 1 tsp dried basil
1/4 tsp white pepper
1 cup chicken broth
3/4 cup dry vermouth
1 cup whipping cream
10 oz linguine
garnish: grated parmesan cheese and/or fresh basil sprigs

Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high heat.
Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp
are opaque when cut (about 6 min). Remove from pan.  Add onions, chopped
basil, tomatoes, pepper, broth vermouth and cream to pan.  Boil over high
hear, stirring occasionally until reduced to about 1 1/2 cups (about 10
min).  Return shrimp to pan and stir until just heated through.

Meanwhile cook linguine in 3 qts boiling water until just al dente (about
8 min for dried linguine).  Drain, arrange on 4 plates and spoon sauce
over.  Garnish with basil, cheese to taste.
--------------------------End Recipe-------------------------
--
Roger Joseph            |
Inland Steel R&D        |           This space for lease.
E. Chicago, IN          |             Inquiries welcome.
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