Text 2735, 90 rader
Skriven 2006-07-03 01:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Home Againi 920
=======================
 ML> You do have an interesting role in your community. How
 ML> many of these kids do you have to deal with regularly?
 CS> Varies from 3 or 4 to 15 of them at any given time.  Right now, the
 CS> flock is  off to the base with one of the other parents (Elise).

Nice that parents feel comfy both about doing this and about
letting others do it. Also gives the kids a good chance to
get to know each other.

   I
 CS> have a crockpot idea  for tomorrow.  Just a simple chicken, and it's
 CS> defrosting.  I asked Charlotte  to snag some carrots and other root
 CS> veggies for it and a head of brocolli. 

I wouldn't use broc, because long cooking makes it
taste peculiarly strong.

 -=> Carol Shenkenberger said to Ruth Haffly <=-

 CS> off on one eating habit as he asked if I eat shrimp shells (i do not,
 CS> but make soup of them occasionally).
 RH> I don't eat them nor do I make soup from them.
 CS> I don't normally either although I have a simple recipe for the really
 CS> thin  light shrimp shells.  Pretty much you heavily pepper them (black
 CS> pepper) and  then fast fry them for a little snack.  Not my normal nosh

As some of you know, I love shrimp shells and have converted
my Carol into being an enthusiastic consumer of them (deep-
fried, originally, but I've been cutting down on the oil
lately, so now they're not so crunchy but also not nearly
so fatty).

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Shrimp Risotto
 Categories: Italian, Shrimp, Rice
   Servings: 4

      1 lb Shrimp (unshelled)
      1    Bay leaf
           Celery leaves (A few)
      6    Peppercorns
           Salt, to taste
           Saffron threads (A few)
  3 3/4 c  Water
      6 tb Butter, divided
      1    Onion, chopped
      1    Clove garlic, crushed
      2 c  Italian Arborio rice
  1 1/4 c  Dry white wine
      2    Zucchini, cut into thin
           -strips
      6 oz Oyster mushrooms, cut into
           -pieces
      2 tb Chopped fresh parsley
    1/4 c  Grated Parmesan cheese,
           -divided

  Rinse and peel the shrimp; set aside.  Rinse the shrimp shells, then put
  them in a saucepan along with the bay leaf, celery leaves, peppercorns,
  salt, saffron, and water.  Bring to a boil, then simmer for 20 minutes.
  Strain and reserve the stock.

  In a heavy large saucepan or skillet, melt 3 tablespoons of the butter; add
  the onion and garlic.  Cook for about 5 minutes or until softened but not
  colored.  Add the rice and stir to coat all the grains with butter.  Add
  1/3 of the reserved stock and bring to a boil, then simmer, uncovered,
  until the stock is absorbed.  Stirring, gradually add more stock and the
  wine until it has all been absorbed and the rice is cooked; this will take
  about 20 minutes.

  In a separate pan, melt the remaining butter, add the shrimp, zucchini, and
  mushrooms; cook for 3 or 4 minutes.  Fold the mixture into the rice along
  with the rice and half of the cheese.  Taste and add salt, if needed.

  Serve piping hot, sprinkled with the remaining cheese.

  Makes 4 servings.

  Nutrient Values per Serving: 719 Calories, 22 g Fat, 12 g Saturated Fat, 34
  g Protein, 83 g Carbohydrate, 224 mg Cholesterol, 511 mg Sodium.

  [THE WASHINGTON POST; November 28, 1990; Mary Cadogan]

  Posted by Fred Peters.

MMMMM
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