Text 7838, 84 rader
Skriven 2011-02-28 22:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Shrimp
==============
-=> Quoting Dale Shipp to Jim Weller <=-

 DS> we stopped after reading about some of the China and Viet Nam
 DS> practices with respect to farmed shrimp.  These days we buy
 DS> wild caught Gulf (Texas or Louisiana) shrimp

Very prudent. They haven't learned anything since the melamine
scandal and can not be trusted. As recently as Feb. 22, 2011...

"USDA Uncovers Plot to Import Fake Chinese Organic Food... The US
Department of Agriculture (USDA) publicly released evidence last
week of attempted fraud by a Chinese agricultural marketer.
The Chinese firm used a counterfeit certificate to represent
non-organic crops, including soybeans, millet and buckwheat, as
certified organic."

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spaghetti Di Mare
 Categories: Italian, Pasta, Crab, Mussels, Shrimp
      Yield: 6 Servings
 
      4 md Red peppers; roasted,
           peeled, seeded, sliced
    1/4 c  Olive oil; good quality
        c  Chicken broth, fat free
      4 md Portobello mushrooms;
           Sliced and trimmed
      1 tb Italian parsley; chop fine
      3 ts Crushed red pepper
           Salt and fresh ground pepper
      1 lb Stone crab claws; shelled
    1/2 lb Shrimp; shelled, deveined,
           -tails intact
     10    Mussels; frozen, cooked
      1 lb Mushrooms, whole; washed
           And trimmed
      1 lb Spaghetti; cooked al dente
    1/4 lb Aged provolone; shredded
 
  This dish cooks very quickly so you really need to have mise en
  place. Roast the red peppers by placing them on a long handled
  fork and holding them over a gas flame until the skin is blistered
  and blackened all over. Then place them in a paper bag for about 5
  minutes. Then slip the skin off under cold running water and
  remove the stems, seeds, and membranes. Cut into bite size strips
  and set aside. Prepare the mushrooms, white and portobello. Wash
  and chop the parsley. Get the water for the pasta going. Add a
  dollop of olive oil to the pasta water. Clean up the shrimps and
  the crabs. The crabs will require a mallet to smack the shell and
  a tiny fork to get the meat out. Put the seafood on a prep board
  and back in the refrigerator if there is to be any delay before
  they go into the sauce.
  
  If using purchased pasta, begin cooking it now.
  
  In a good sized skillet heat the olive oil on medium heat. Add the
  mushrooms and the shrimp and saute for about 3 minutes or until
  the shrimp begins to lose its transparency and the mushrooms are
  looking glossy.. Add the red pepper strips and the crushed red
  pepper. Continue to simmer, stirring gently. Add the mussels to
  the pasta water to reheat. Toss the chicken broth into the
  skillet with the shrimp. Fish out the mussels and toss them into
  the skillet. Add the crabmeat to the skillet. If using homemade
  pasta, start cooking it now. Serve a pile of pasta topped with the
  seafood sauce. Garnish with the chopped parsley. Pass the aged
  provolone at table.
  
  Recipe by: Shoshana, Shoshana Dana Fana
  
 
MMMMM



Cheers

YK Jim
                       
... Flopped newsgroup: alt.food.chinese.yum

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