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  • Garlic Shrimp

    A simple tapas recipe picked up in a cooking class. Great hit as an appetizer.

    24 medium shrimp
    4 cloves garlic, finely chopped
    Splash of white wine
    5 leaves of basil, chiffonade and/or 2 tbsp chopped parsley
    1/4 cup extra virgin olive oil

    Heat a saute pan over medium heat. Add enough oil to coat the bottom of the pan. Season the shrimp with salt and pepper an saute until pink on both sides
    Add the garlic and cook until aromatic, about 30 secs. Deglaze pan with white wine. Cook 30 secs more. Toss in herbs. Remove shrimp and drizzle in olive oil and serve immediately with a loaf of bread. (and also make it an appetizer served with mixed greens too!)
    Myles B. Astor, PhD, Administrator
    Senior Editor, Positive-Feedback.com
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  • #2
    Gulf Shrimp Boil - 5 lbs of 16 count fresh deveined gulf shrimp (ie hit the dock that day), 2 sticks of celery, 1 large or 2 small lemons, 1 small boil bag of Zatarains crab boil, horseradish root, Heinz ketchup (well chilled). A two gallon or larger pot with a screen basket such as what is used to cook and pull pasta. A larger pot or bucket filled with iced water

    Chill the horseradish in iced water. Julienne the celery and set aside. Slice the lemons and set aside set aside. Grate the well chilled horseradish into a chilled bowl set in iced water, then mix to taste with the well chilled ketchup and refrigerate.

    Bring the two gallon pot of water to a rolling boil over highest heat. Place the shrimp, celery, lemons and crab boil (it's a cooking bag, don't open it and dump the contents) in the basket and drop it in the water. One minute after the water has come back to a boil pull the basket and drop it into the iced water to shock the shrimp. Pull and serve when chilled.

    If you pre-chilled the horseradish and kept everything good and cold, the red sauce should have a nice bite.

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    • #3
      Garlic Shrimp & Spaghettini

      Bring salted water to a boil and add Spaghettini. This is a thin noodle, so it'll cook much quicker (about 5 minutes)
      Sauté a dozen per person Medium-sized Shrimp in 2 TBS of EVOO and lots of butter.
      Remove shrimp and sauté chopped garlic and a good mount of dried Parsley, plus red pepper flakes to taste for about 30-45 seconds.
      Return Shrimp and add the Spaghettini.
      Toss and serve with a fresh crusty loaf or garlic bread.


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