So tonight, something quick and easy, and in honour of AKKINS declaring bankruptcy, like it was ever going to last. Pass the bread please.
Shrimp with Fettucine
1 frozen pack of tiger shrimp ( hey its Toronto, no fresh shrimp within a million miles)
1 teaspoon of Old Bay ( and or 1/2 teaspoon of red chili flakes)
6 oz of fettucine ( that cooks in 3 minutes)
3 tablespoons of olive oil
1 tablespoon of chopped garlic or garlic puree
1/3 cup brandy ( or sherry or for that matter white wine)
Salt and pepper
2 tablepoons chopped Italian parley
Parmesean Cheese
Have everthing ready as this is a quick recipe.
Thaw and peel shrimp.
Bring a pot of water big enough for the fettucine to boil, add salt and olive oil if desired. Heat olive oil in a separate pan big enough to hold the pasta.
Add pasta to the boiling water, add garlic to the olive oil.
Dust the shrimp with Old Bay or chili and add to the olive oil. Add brandy and bring to a boil.
Pasta at this point should be 'al dente' drain and add to the shrimp. Cover and let meld for one minute.
Sprinkle with parley, serve with cheese, crusty bread, green salad and a dry rose.
Monday, August 01, 2005
Easy Last Night of Long Weekend Dinner Part 2
Hey there is limited room here!!!
So tonight, something quick and easy, and in honour of AKKINS declaring bankruptcy, like it was ever going to last. Pass the bread please.
Shrimp with Fettucine
1 frozen pack of tiger shrimp ( hey its Toronto, no fresh shrimp within a million miles)
1 teaspoon of Old Bay ( and or 1/2 teaspoon of red chili flakes)
6 oz of fettucine ( that cooks in 3 minutes)
3 tablespoons of olive oil
1 tablespoon of chopped garlic or garlic puree
1/3 cup brandy ( or sherry or for that matter white wine)
Salt and pepper
2 tablepoons chopped Italian parley
Parmesean Cheese
Have everthing ready as this is a quick recipe.
Thaw and peel shrimp.
Bring a pot of water big enough for the fettucine to boil, add salt and olive oil if desired. Heat olive oil in a separate pan big enough to hold the pasta.
Add pasta to the boiling water, add garlic to the olive oil.
Dust the shrimp with Old Bay or chili and add to the olive oil. Add brandy and bring to a boil.
Pasta at this point should be 'al dente' drain and add to the shrimp. Cover and let meld for one minute.
Sprinkle with parley, serve with cheese, crusty bread, green salad and a dry rose.
So tonight, something quick and easy, and in honour of AKKINS declaring bankruptcy, like it was ever going to last. Pass the bread please.
Shrimp with Fettucine
1 frozen pack of tiger shrimp ( hey its Toronto, no fresh shrimp within a million miles)
1 teaspoon of Old Bay ( and or 1/2 teaspoon of red chili flakes)
6 oz of fettucine ( that cooks in 3 minutes)
3 tablespoons of olive oil
1 tablespoon of chopped garlic or garlic puree
1/3 cup brandy ( or sherry or for that matter white wine)
Salt and pepper
2 tablepoons chopped Italian parley
Parmesean Cheese
Have everthing ready as this is a quick recipe.
Thaw and peel shrimp.
Bring a pot of water big enough for the fettucine to boil, add salt and olive oil if desired. Heat olive oil in a separate pan big enough to hold the pasta.
Add pasta to the boiling water, add garlic to the olive oil.
Dust the shrimp with Old Bay or chili and add to the olive oil. Add brandy and bring to a boil.
Pasta at this point should be 'al dente' drain and add to the shrimp. Cover and let meld for one minute.
Sprinkle with parley, serve with cheese, crusty bread, green salad and a dry rose.
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2 comments:
I like your blog. The pictures are fab. You should track down the book "Rue Tatin - Living and Cooking in a French Town" (or something like that) by Susan Hermann Loomis. It think you will like it. I would lend you my copy, but I like it too much.
Mon
Your cooking looks fabulous! I've been looking for a use for my Old Bay seasoning, so I think I'll try the shrimp fettucine. And hey, I live in BC and can't find fresh shrimp, so don't feel bad.
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