Recipes Included On This Page Salt-grilled Shrimp Santa Fe Pasta Salad Sausage and Chicken Jambalaya Shrimp and Scallops on Wilted Spinach Some-Like-It-Hot Cheeseball Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Salt-grilled Shrimp Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Seafood Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds extra-jumbo raw shrimp (16 to 20 per lb.) -- (680 g) 2 tablespoons sea salt or kosher salt 6 ounces Belgian endive -- (140 to 170 g) separated into leaves -- rinsed, and crisped 8 ounces small romaine lettuce leaves -- (230 g) rinsed and crisped 12 ounces tiny red and/or yellow cherry tomatoes -- (340 g) 1/2 cup balsamic vinegar -- (120 ml) 1 tablespoon extra-virgin olive oil -- (15 ml) Pepper Preparation time: 25 minutes Cooking time: About 8 minutes Insert a wooden pick under back of each shrimp between shell segments; gently pull up to remove vein. If vein breaks, repeat in another place. Rinse and drain deveined shrimp; then roll in salt to coat lightly. Mix endive, lettuce, and tomatoes in a large bowl. Place shrimp on a lightly greased grill 4 to 6 inches (10 to 15 cm) above a solid bed of hot coals. Cook, turning once, until shrimp are just opaque in center; cut to test (about 8 minutes). Meanwhile, divide salad among individual plates. To serve, arrange shrimp atop salads. To eat, shell shrimp and season to taste with vinegar, oil, and pepper. Yield: Makes 4 servings. Smoky grilled shrimp are served with a salad of crisp greens and tiny tomatoes for a quick and appealing main course. Nutrition information: Per serving: 213 calories (27% calories from fat), 6 grams total fat, 1 gram saturated fat, 210 milligrams cholesterol, 1,325 milligrams sodium, 9 grams carbohydrates, 3 grams fiber, 30 grams protein, 104 milligrams calcium, 5 milligrams iron - - - - - - - - - - - - - - - - - - NOTES : Thrive * Exported from MasterCook * Santa Fe Pasta Salad Recipe By : 150 Vegan Favorites, Jay Solomon Serving Size : 6 Preparation Time :0:00 Categories : Salads Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 quarts water 8 ounces spirals or penne 2 tablespoons canola oil juice of 2 limes 1/4 cup chopped fresh cilantro 4 cloves garlic -- minced 1 1/2 teaspoons ground cumin 1/2 teaspoon black pepper 1/2 teaspoon salt 2 tomatoes -- diced 1 15 oz can black beans -- drained 1 11 oz can corn kernels -- drained 4 whole scallions -- trimmed & chopped 1 green bell pepper -- seeded & diced In a large saucepan, bring the water to a boil over medium-high heat. Add the pasta, stir, and return to boil. Reduce the heat to medium and cook until the pasta is al dente, 10 to 12 minutes, stirring occasionally. Drain the pasta in a colander and cool under cold running water. In a large mixing bowl, whisk the oil, lime juice, cilantro, garlic, jalapeno, cumin, pepper, and slat. Stir in the pasta, tomatoes, beans, corn, scallions, and bell pepper. Refrigerate the salad for 30 minutes to an hour before serving to allow the flavors to meld. Fluff the salad before serving. Typed by Karen C. Greenlee <greenlee@bellsouth.net> Lyn Hillman **Santa Fe Pasta Salad** lhillman@na.ko.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sausage and Chicken Jambalaya Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Rice/Pasta Cajun Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ea Chicken breasts 1 ea Bell pepper, sliced 2 cn Beef broth 2 tb Butter or oleo 1 c Rice 1 ea Onion, sliced 1 lb Hot sausage Saute sliced pepper, onion and hot sausage in butter for 5 min. In 9 x 13-inch pan, mix consomme and rice. Add sausage mixture. Place chicken breasts on top and cover with foil. Bake at 350 F. for 1 hr., uncover and bake add'tl. 30 min. Yield: 4 servings - - - - - - - - - - - - - - - - - - * Exported from MasterCook * SHRIMP AND SCALLOPS ON WILTED SPINACH Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Seafood Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 jumbo shrimp 6 large round sea scallops 1/4 cup olive oil 5 cloves garlic -- minced 1/4 cup cilantro -- chopped coarsely 1/3 cup lime juice 2 cups tightly packed spinach leaves water In a large bowl, combine the shrimp, scallops, olive oil, garlic, cilantro and lime juice. Toss well to coat. Set aside to marinate for about 1/2 hour. In a large skillet over medium-high heat, place a little water and the spinach. Cook covered until the spinach wilts. Remove the spinach and keep warm on serving dishes. Place the shrimp and scallop mixture, with the marinade, into the skillet over medium-high to high heat. Toss the mixture well and often to evenly cook. The shrimp are done when they have turned coral, the scallops are done when they turn white and opaque. Place shrimp and scallops equally on top of the wilted spinach on the serving plates and serve immediately. Robin GrassRats@aol.com Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - - NOTES : Recipe by: Bob Bowersox * Exported from MasterCook * SOME-LIKE-IT-HOT CHEESE BALL Recipe By : Michael Mclaughlin Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Spicy Volume 2-9, Sept 99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz Softened Cream Cheese 2 Cups Grated Cheddar Cheese 1 Tablespoon Grated Onion 1 Tablespoon Milk 1/2 Tablespoon Tabasco sauce 1/2 Tablespoon Worcestershire Sauce 2 Tablespoons Minced Seeded Jalapeno Pepper 2 Tablespoons Minced Seeded Red Bell Pepper 2 Tablespoons Minced Pepperoni 1 Tablespoon Minced Habanero Pepper 1 Tablespoon Emeril's Essence (Bayou Blast) Allow cheeses to warm to room temperature. Mix cheeses, milk, onion, and Worcestershire sauce with electric mixer. Add peppers and pepperoni and gently mix. Wrap mixture in plastic wrap and refrigerate until firm. While still in plastic wrap, form in to ball shape, unwrap and roll in "Essence". Serve with your favorite crackers. Alaska Michael ** Football Food Recipes ** mmclaughlin@micronet.net Posted to FareShare 9-99 http://fareshare.tripod.com Edited and/or Formated by Art Guyer - - - - - - - - - - - - - - - - - -

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