Scampi al fresco
Yield: 4 servings
Ingredients:
- 1 lb Raw shrimp 2 Garlic cloves; chopped -deshelled and deveined 1/2 ts Crumbled dry mint; OR
- 2 tb Olive oil 1 ts - Fresh Mint finely chopped
- 2 tb Butter or Margarine Salt and Pepper to taste
- 3 tb Chopped parsley 1 1/2 tb Fresh Lemon Juice
Instructions:
-(Italian if possible) 1 lb Cooked Fettucine HEAT OIL AND BUTTER IN SKILLET. When fat is hot add the shrimp and cook over high heat turning shrimp constantly. As soon as the shrimp "turn color that is turn pink, add the parsley, garlic and mint. Keep tossing
for no more than another minute; remove from heat and stir in the lemon
juice, starting with 1 tablespoon. Taste, and if it needs more tang, add
salt and pepper and add the other 1/2 tablespoon lemon juice. Serve with
hot fettucine.
MARION CUNNINGHAM
PRODIGY GUEST CHEFS COOKBOOK
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---------- Recipe via Meal-Master (tm) v8.01
Title: Scampi
Categories: Italian, Fish/sea
Yield: 6 servings
6 tb Butter 1/4 c Dry white wine OR dry
2 lb Uncooked jumbo shrimp, -vermouth
-shelled and deveined, tails 4 ts Grated lemon peel
-left on 2 tb Lemon juice
1 ts Dried rosemary 2 tb Chopped fresh parsley
1 ts Dried oregano 1/4 ts Salt
6 Cloves Garlic, cut into Pepper to taste
-fourths (small cloves)
Melt butter in a large skillet. While butter is melting, prepare shrimp by
sprinkling with rosemary and oregano.
Saute' garlic chunks in butter until golden. Remove with slotted spoon and
discard. Add shrimp and cook, stirring, until shrimp turns pink, about 3
minutes (depending on size).
Sprinkle wine, lemon peel and juice over shrimp. Stir and turn shrimp over
medium-high heat 5 minutes longer. Season with salt and pepper before
serving. Serves 6.
SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
0-89535-147-1 SHARED BY: Jim Bodle 3/93
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---------- Recipe via Meal-Master (tm) v8.01
Title: Scandinavian Fish Salad
Categories: Fish/sea, Salads, Ethnic
Yield: 4 servings
2/3 c Malt vinegar 2 ts Dijon-style mustard
2/3 c Water 1 Onion, halved, thinly sliced
3 tb Sugar 1 Green delicious apple
1 tb Pickling Spice 1 Red delicious apple
4 Fresh herrings, cleaned, Red leaf lettuce leaves (opt
-filleted 4 Green onion daisies (opt)
1 1/4 c Sour cream Fresh dill sprigs (opt)
3 tb Mayonnaise
In small saucepan, combine vinegar and water. Add sugar and Pickling Spice.
Bring to a boil, stirring to dissolve sugar. Boil 2 minutes; cool. Strain
and discard spices. Cut herring fillets in 1/2 -wide strips and place in a shallow dish. Pour cold marinade over fish. Cover and marinate several hours or overnight. Drain herring strips. In a bowl combine sour cream mayonnaise mustard and onion. Cut apples in fourths remove cores and slice thinly (do not peel). Add sliced apples and herrings to sour cream mixture and mix together gently until coated with dressing. Arrange lettuce leaves on 4 plates. Spoon herring mixture on plates and garnish with green onion daisies and dill sprigs if desired. Serve chilled.
