Text 30385, 116 rader
Skriven 2015-08-31 01:09:06 av Dale Shipp (1:261/1466.0)
  Kommentar till text 30383 av Dave Drum (1:18/200.0)
Ärende: Shrimp
==============
 -=> On 08-30-15  08:07,  Dave Drum <=-
 -=> spoke to Dale Shipp about Olio was:picnics in gener <=-


 DD> Was glad to see that it had arrived. I'm not sure, even 
 DD> with the long-life battery in the phone that it will be 
 DD> charged when MLoo next arrives to darken your guest towels. 
 DD> But, the phone charges quickly.

I presume that it was not turned on.  Is there a battery charger in the
box (I have not opened it)?

 DS>       Title: SHRIMP CHILI

 DD> My mental taster tells me that would be a gross waste of 
 DD> shrimp. The flavour of the little guys would be nearly 
 DD> totally subsumed in the chilies and herbs.

I'd have to agree with you.  When we have shrimp at home, it is steamed
with cut onions and old bay -- nothing more.  I'm also not one to do
fancy recipes with shrimp, but have been known to eat a few other
varieties when in restaurants, e.g. shrimp scampi style or coconut
shrimp.  Both of those still let you taste the shrimp.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Crostini
 Categories: Seafood
      Yield: 4 servings
 
      2 c  Dry breadcrumbs
      1 ts Salt
      1 ts Black pepper, ground
      1 ts Fresh oregano, chopped
      8    Jumbo shrimp, shelled,
           -deveined, and butterflied
      4 oz Fresh crabmeat
      1 c  All-purpose flour
      2    Eggs, well-beaten
    1/2 c  Olive oil
      1 ts Garlic, mined
    1/4 c  White wine
      1    Portobello mushroom cap,
           -grilled and
           -sliced
      4 oz Mozzarella cheese, grated
           -Polenta Cakes
           -Sweet Jalapeno Sauce

MMMMM-----------------------POLENTA CAKES----------------------------
      2 c  Water
      2 c  Milk
      1 ts Italian parsley, chopped
      2 ts Salt
      1 ts Black pepper, ground
      2 c  Yellow cornmeal

MMMMM--------------------SWEET JALAPENO SAUCE-------------------------
    1/2 c  White wine
    1/2 c  Sugar
    1/2 c  Pineapple juice
    1/2 ts Garlic, chopped
      3    Red jalapenos, seeded and
           -chopped
    1/2 ts Salt
      1 tb Cilantro, chopped
 
  Preheat your broiler.
  
  TO MAKE THE POLENTA CAKES:  In a heavy pot, combine the water,
  milk, parsley, salt, and pepper.  Bring the mixture to a boil.
  Slowly add the cornmeal, stirring constantly with a wire whisk to
  prevent lumps from forming. When the cornmeal is well-moistened
  and  smooth Remove and allow the polenta to cool to just above
  room temperature.
  
  Form the polenta into round cakes.  Deep-fry until golden brown
  and crisp.  Keep warm until serving.
  
  TO MAKE THE SWEET JALAPENO SAUCE:  In a saucepan, combine the
  wine, sugar, pineapple juice, and garlic.  Bring to a boil.
  Simmer until the mixture is reduced by half.  Add the red
  jalapenos, and the salt.  Simmer for another 5 minutes.  Let the
  sauce cool.  Add the cilantro.  Keep warm until serving.
  
  TO PREPARE THE SHRIMP:  In a small bowl, combine the breadcrumbs,
  salt, pepper, and oregano.  Stuff the butterflied shrimp with the
  crabmeat and dust with flour.  Dip the shrimp into the beaten
  eggs and then into the seasoned breadcrumbs.
  
  In a skillet, heat the olive oil.  When the oil is hot, add the
  garlic and wine.  Add the shrimp and saute until they are golden
  brown.
  
  Remove the shrimp from the pan.  Place the shrimp on the baking
  sheet, top them with the portobello mushroom slices and grated
  mozzarella cheese and place under the preheated broiler.  Broil
  until the cheese is melted.
  
  TO SERVE, place the Polenta Cakes on a plate, top them with
  the stuffed shrimp and drizzle with the Sweet Jalapeno Sauce.
  
  Recipe by: Chef/Owner Somchai Rapesak of Crostini Restaurant,
  2411 S. Shepherd, Houston, Texas
  From: David Pileggi                   Date: 07-19-01
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:14:15, 31 Aug 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)