Text 19479, 76 rader
Skriven 2011-12-28 04:31:00 av Dave Drum (1:124/311)
Ärende: BH+G 381
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic & Shrimp Pasta Toss
 Categories: Seafood, Pasta, Herbs, Cheese, Citrus
      Yield: 4 servings
 
      1 lb Large shrimp; in shells
      1 lg Garlic bulb
      1 tb Olive oil
      2 tb Lemon juice
      1 lg Bell pepper; quartered
           - lengthwise
      1 lg Onion; in 1/2" slices
      3 c  Packaged dried cavatelli or
           - farfalle
      2 tb Butter; softened
    1/2 ts (ea) salt & black pepper
    1/3 c  Shredded Asiago or Parmesan
           - cheese
 
  Thaw shrimp, if frozen. Peel and devein shrimp, leaving
  tails intact. Rinse shrimp; pat dry with paper towels. Cover
  and refrigerate until ready to grill.
  
  With a sharp knife, cut off the top 1/2" from garlic bulb to
  expose the ends of the individual cloves. Leaving garlic
  bulb whole, remove any loose, papery outer layers.
  
  Fold an 18" x 9" piece of heavy foil in half to make a 9"
  square. Place garlic bulb, cut side up, in center of foil.
  Drizzle bulb with 1-1/2 teaspoons of the oil. Bring up
  opposite edges of foil and seal with a double fold. Fold
  remaining edges together to completely enclose garlic,
  leaving room for steam to build.
  
  For a charcoal grill, arrange medium-hot coals around a drip
  pan. Test for medium heat above the pan. Place garlic on
  greased grill rack over drip pan. Cover and grill for 30
  minutes. (For a gas grill, preheat grill. Reduce heat to
  medium. Adjust for indirect cooking. Grill as above.)
  
  Meanwhile, thread shrimp onto long metal skewers, leaving a
  1/4-inch space between pieces. In a small bowl combine the
  remaining oil and 1 tablespoon of the lemon juice; brush
  over shrimp and vegetables.
  
  Add skewers to grill over drip pan; add vegetables to grill
  directly over coals. Cover and grill for 8 to 10 minutes
  more or until garlic is soft, shrimp are opaque, and
  vegetables are tender, turning shrimp and vegetables once
  halfway through grilling. Remove from grill. Cool garlic and
  vegetables slightly. Coarsely chop vegetables.
  
  While shrimp and vegetables are grilling, cook pasta
  according to package directions; drain. Return pasta to hot
  pan.
  
  Squeeze garlic pulp into a small bowl. Thoroughly mash
  garlic pulp. Add butter, salt, and black pepper; mix well.
  In a large bowl combine pasta and garlic mixture; toss to
  coat. Add shrimp, vegetables, remaining lemon juice, and
  cheese; toss gently to mix. Serve immediately.
  
  Makes 4 servings.
  
  Better Homes & Gardens | August 2010
  
  MM Format by Dave Drum - 31 August 2010
  
  Uncle Dirty Dave's Archives
 
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