*** A WORD FROM THE KITCHEN ***
Getting ready for some Friday meatless recipes for
those observing Lent you do not have to stare down
a filet-o-fish (now I can't get that McDonalds song
out of my head). Here's a nice PENNE PASTA WITH SHRIMP
(that's pronounced "pennay") that's nice without any
heavy sauce. Either the fresh or frozen shrimps will
do, whatever your budget allows. Best part this is
great anytime!
Enjoy!
Marzee
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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 mozzarella 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.
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