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*** A WORD FROM THE KITCHEN ***
Getting ready for some Friday meatless recipes for
those observing Lent beginning next week. Here's a
nice PENNE PASTA WITH SHRIMP (that's pronounced "penny")
that's nice without any heavy sauce. Either the fresh or
frozen shrimps will do, whatever your budget allows.
If you are puzzled as to how to devein those things take
a look at the tips below I'll make it easy for you.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: PENNE PASTA WITH SHRIMP
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INGREDIENTS:
1 pound penne pasta
3/4 cup olive oil
1 1/2 pounds medium-large shrimp, grilled, peeled and deveined
1 pound ripe plum tomatoes, peeled, diced and seeded
1/2 pound mozarella cheese, cubed
1/2 cup chopped fresh parsley
1/4 cup chopped fresh basil
2 cloves minced garlic
Salt to taste pepper to taste
DIRECTIONS:
Cook penne in rapidly boiling, salted water as directed on
package until al dente. When cooked, remove from heat and
drain well. Place penne in a bowl and stir in oil. Coat well.
Stir in remaining ingredients. Allow to sit for 15 minutes
and then serve immediately.
Yield: 8 servings
Categories: Seafood, Pasta, Main dish
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SHRIMP & DEVEINING
Of the hundreds of shrimp species, there is a general
rule of thumb...the colder the water, the smaller and
more succulent the shrimp. Though there are slight
differences in texture and flavor, the different sizes
(except the miniatures) can usually be substituted for
each other.
Raw shrimp should smell of the sea with no hint of
ammonia. Cooked, shelled shrimp should look plump and
succulent.
Before storing fresh, uncooked shrimp, rinse them under
cold, running water and drain thoroughly. Tightly cover
and refrigerate for up to 2 days. Cooked shrimp can be
refrigerated for up to 3 days. Freeze shrimp for up to
3 months. Thaw in its freezer wrapping overnight in the
refrigerator, or place package in cold water until defrosted.
In general, small and medium shrimp do not need deveining
except for cosmetic purposes. However, because the intestinal
vein of larger shrimp contains grit, it should be removed.
To devein unshelled shrimp, just grasp the vein at the head
end with the tip of a paring knife and gently but firmly
pull it out.