Text 33851, 93 rader
Skriven 2015-12-01 00:32:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33835 av Michael Loo (1:123/140)
Ärende: Re: that's fancy 583
============================
 -=> On 11-30-15  14:45,  Michael Loo <=-
 -=> spoke to Nancy Backus about that's fancy 583 <=-

 ML> I have a doctor appointment on the 12th and rehearsal on
 ML> the 13th (or vice versa, I forget - there's the danger
 ML> I'll show up at the hospital with a violin). Faure Wreck,
 ML> the solo part.

It would not be the first time you had your violin in a hospital, and I
think I have the picture to prove it :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Remoulade
 Categories: Cajun, Appetizer, Seafood, Diet
      Yield: 2 servings
 
    1/4 c  Creole mustard
      1 tb Minced green onion
      1 tb Minced fresh parsley
      1 tb Minced celery
      1 tb Fresh lemon juice
  1 1/2 ts Paprika
    1/4 ts Cayenne
      2 c  Water
    1/4 ts Cayenne
      8 md Sized shrimp, shell on
           (about 4 oz)
      2    Leaves lettuce, washed
 
  In a bowl combine all the sauce intredients, cover, and
  refrigerate while preparing the shrimp.
  
  In a saucepan bring the water, cayenne, and bay leaves to a boil.
  
  Let the water boil for 2 minutes for the cayenne and bay leaves
  to release their flavours, then add the shrimp.
  
  Turn off the heat immediately and let the shrimp steep in the
  water as it cools.  This only takes about 2 minutes; they will
  become a lovely pink colour as they become done.
  
  Remove the shrimp from the liquid and let them cool.
  
  When they are cool enough to handle, peel the shrimp and discard
  the shells.  (Actually I save the shells and use them as some of
  the ingredients in fish stock).
  
  Fold the shrimp into the Remoulade Sauce, being sure they are
  well coated; cover tightly, and refrigerate several hours.
  
  To Serve: Place the lettuce leaves on chilled salad plates and
  spoon the Shrimp Remoulade onto them.
  
  NOTE: Some cooks prefer to let the assembled Shrimp Remoulade
  chill overnight so the shrimp will acquire more of the sauce
  taste.  I feel this also toughens the shrimp so I prefer to chill
  it only long enough to get the shrimp good and cold.
  
  VARIATIONS:  This sauce is quite spicy and can hold its own with
  no further garnish, though many people like to serve lemon
  quarters with the Shrimp Remoulade.
  
  Chopped hard-boiled egg white could be sprinkled over the Shrimp
  Remoulade to add both colour and texture contrast.
  
  SHRIMP REMOULADE NUTRITIONAL INFORMATION:
  Calories        92.9            Calcium         222 MG
  Protein         15.3 g          Iron              2.35 mg
  Carbohydrates    3.80 g         Sodium          499 mg
  Dietary Fibre    0.714 g
  Fat-Total        2.38 g
  Fat-Saturated  0.182 g
  Fat-Mono       0.42 g
  Fat-Poly       0.534 g
  Cholesterol     83.3 mg
  
  Calories from Protein:         63%             Poly/Sat  = 2.9:1
  Calories from carbohydrates    16%             Sod/Pot   = 1.4:1
  Calories from fats             22%             Ca/Phos   = 1.2:1
  CSI       = 4.4
  
  From: Fred Towner                     Date: 03-14
  Low-Fat Foods Ä
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:34:05, 01 Dec 2015
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