COLLECTION: Shrimp (1)

large red bell pepper (stemmed and seeded)

cups cold buttermilk

/4 cup lime juice

1/2 cups cooked corn kernels

/2 cup minced fresh cilantro

/3 lb. tiny cooked shrimp

Cilantro Sprigs (optional)

In a 4- to 5- quart pan over high heat combine broth, apples, onion, and

curry. Cover and bring to a boil, then simmer until apples mash easily (about

30 min). Let cool, then cover and chill until cold, at least 3 hours or up to

a day. Smoothly puree mixture in a blender or food processor.

Cut a few thin slivers from bell pepper and set aside; dice remaining pepper

and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of

corn and minced cilantro. Ladle soup into bowls and top with shrimp, remaining

corn, bell pepper strips, and cilantro sprigs.

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From: sharen@zuni.litc.lockheed.com (Sharen A. Rund)

Fiesta Shrimp

Clean & devein 1 lb shrimp ( enough for 2, 4, etc people)

In a wok (on medium to medium high), add:

TBS butter

When melted, add

shrimp

garlic to taste (I like a lot of garlic so I would put in several

cloves chopped finely or put through a garlic press - if you're lazy

you can buy jars of minced garlic)

Stir quickly till all shrimp has turned pink

Add 1 cup fresh corn (or thawed frozen)

Stir quickly to heat through

Add 1 cup salsa (I prefer hot - choose your own strength)

Stir quickly to heat thoroughly

Serve with Black beans, fresh tossed salad with crumbled blue cheese &

warm flour or wheat tortillas

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From: mikeb@bunny.ucdmc.ucdavis.edu

From Sunset Quick Cusine)

Pasta with Shrimp in Tomato Cream

(

/3 cup dried tomatoes packed in oil, drained, reserve oil, and slivered.

clove garlic, minced or pressed

http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/shrimp-coll.html (2 of 3) [12/17/1999 11:55:17 AM]

Seafood Recipes