Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- August 2002 - T's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Tamatar Walla Jhingha (Jumbo Shrimp in Tomato Sauce)
Tarragon Vinegar

Tequila Shrimp Kebabs

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                                           * Exported from MasterCook *

           Tamatar Walla Jhingha (Jumbo Shrimp in Tomato Sauce)

Recipe By     :Passionate Meals by Ismail Merchant
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  jumbo shrimp -- shelled
                        [fresh or thawed frozen]
  1                     lemon -- juice of
     1/2      teaspoon  ajwain seeds
  2        tablespoons  vegetable oil
  2                     garlic cloves -- peeled and crushed
  3              small  tomatoes -- finely chopped
  1              piece  fresh ginger root -- peeled and grated
                        [a 1-inch piece]
  1           teaspoon  salt -- or to taste
  1              pinch  turmeric
     1/4      teaspoon  ground red pepper
     1/4      teaspoon  ground black pepper

Prep time: 15 minutes, plus marinating

Devein and rinse the shrimp.
Marinate in lemon juice and ajwain seeds for half an hour.

Heat the oil in a skillet, add the garlic, and cook for 2 minutes.
Add the tomatoes, ginger, salt, turmeric, red and black pepper
and 1/2 cup water and simmer for 4 or 5 minutes.
Add the shrimp and their marinade and cook for 6 to 8 minutes or
until just cooked through.

Notes : I forgot to bring ajwain seeds with me, so I just left them
out. I used 3 lbs of shrimp and did not increase the spices since I
didn't know if people would like spicy food or not. I used less than
1/2 cup water since the first time I made this I thought it was a
little too soupy.

Contributed to the FareShare Gazette by LKLK; 7 August 2002.
www.fareshare.net

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 330 Calories; 11g Fat (30.7% calories 
from fat); 47g Protein; 9g Carbohydrate; 1g Dietary Fiber; 345mg 
Cholesterol; 879mg Sodium.  Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 
1 Vegetable; 0 Fruit; 1 1/2 Fat.


                      * Exported from MasterCook *

                             Tarragon Vinegar

Recipe By     :The Best 50 Flavored Oils and Vinegars
Serving Size  : 0     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             sprigs  fresh tarragon
  1           teaspoon  fresh dill leaves
     1/4      teaspoon  whole black peppercorns
  1                cup  white wine vinegar

Rinse and dry herbs.
Bruise all herbs except 1 sprig of the tarragon.
Place bruised herbs and peppercorns in a sterilized container.
Add vinegar and seal container tightly.

Place container in a cool, dark place for 3 weeks.
Strain.

Place remaining tarragon sprig in a sterilized container.
Add vinegar, seal container tightly and store in a cool, dark 
place.

Use within 4 months.

No yield given

Source : "The Best 50 Flavored Oils and Vinegars by David DiResta 
and Joanne Foran"

S(MCFormatted/Posted by Dee): ""

Copyright : " 1996 Bristol Publishing Enterprises, Inc."

Serving Ideas : This anise-scented vinegar adds a refined touch to
mayonnaise sauces, mustards and vinaigrettes. It also imparts a 
nice flavor to cold bean or pasta salads.

Contributed to the FareShare Gazette by Dee; 30 August 2002
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 


                      * Exported from MasterCook *

                          Tequila Shrimp Kebabs

Recipe By     :Lauri Ann Randolph
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  shrimp
  1                     green bell pepper
  1                     red bell pepper
  8                     mushroom caps
     1/4                yellow onion
  8             slices  bacon
  2        tablespoons  tequila
  2        tablespoons  oil
  1         tablespoon  lime juice
                        Tabasco sauce -- to taste

1. Remove shells from shrimp. De-vein if needed.

2. Mix tequila, lime juice, oil and Tabasco.

3. Cut peppers and onions into 1 1/2 inch squares. Marinate
shrimp, mushrooms, peppers and onions for at 1 hour in
refrigerator.

4. Wrap a piece of bacon around each shrimp. Skewer,
alternating items.

5. Grill for 6 minutes (3 minutes per side). Baste with
marinade as needed.

Note : If mushrooms break while being skewered, wrap them in
bacon too.

Notes:

Formatted in MasterCook by Art
Subscribe to our free FareShare Recipe Exchange Gazette

Contributed to the FareShare Gazette by Art; 21 August 2002.
www.fareshare.net

              - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 427 Calories; 17g Fat (38.6% calories 
from fat); 52g Protein; 10g Carbohydrate; 2g Dietary Fiber; 356mg 
Cholesterol; 542mg Sodium.  Exchanges: 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 
2 1/2 Fat.

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!