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COLLECTION: Shrimp (1)
1
1
1
1
1
3
1
1
lb large (31-35/lb) shrimp, shelled, deveined
/4 cup thinly sliced green onions, including tops
1/2 Tbs chopped fresh basil, or 1 tsp dried basil
/4 tsp white pepper
cup chicken broth
/4 cup dry vermouth
cup whipping cream
0 oz linguine
garnish: grated parmesan cheese and/or fresh basil sprigs
Add 2 Tbs oil from tomatoes, heat in wide frying pan over medium-high heat.
Add garlic and shrimp when oil is hot. Cook, while stirring, until shrimp
are opaque when cut (about 6 min). Remove from pan. Add onions, chopped
basil, tomatoes, pepper, broth vermouth and cream to pan. Boil over high
hear, stirring occasionally until reduced to about 1 1/2 cups (about 10
min). Return shrimp to pan and stir until just heated through.
Meanwhile cook linguine in 3 qts boiling water until just al dente (about
8
min for dried linguine). Drain, arrange on 4 plates and spoon sauce
over. Garnish with basil, cheese to taste.
-------------------------End Recipe-------------------------
mara
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http://www.cs.cmu.edu/~mjw/recipes/seafood/shrimp/shrimp-coll.html (3 of 3) [12/17/1999 11:55:17 AM]
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