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CATEGORY CUISINE TAG YIELD
Dairy, Eggs, Grains Ckright3 4 Servings

INGREDIENTS

8 oz Shrimp, peeled and deveined
3/4 c Heavy cream
1 c Flour
2 Egg yolks
2 T Mixed chopped herbs
such as parsley basil and
chives
Salt, to taste
Freshly-ground black pepper
to taste
3 T Clarified butter or canola
oil
Creamy Tomato Sauce, see *
Note
=== GARNISH ===
Basil-Mint Oil, see * Note
Diced seeded tomatoes
Chopped parsley

INSTRUCTIONS

Note: See the "Creamy Tomato Sauce" and "Basil-Mint Herb Oil" recipes
which are included in this collection.  Puree the shrimp in a food
processor adding cream to make a smooth  mixture. In a bowl, beat the
shrimp with the flour, egg yolk, herbs,  salt and pepper until smooth.
Using a coarse sieve or colander, force  the dough through the holes
letting it drop gently into  lightly-salted boiling water. Cook for 2
to 3 minutes or until the  spaetzle floats to the surface. Drain and
cool. To serve, saute the  spaetzle in clarified butter until lightly
browned and crispy. Drain  on paper towels and keep warm. Spoon Creamy
Tomato Sauce onto plates  and distribute spaetzle on top. Drizzle
Basil-Mint Herb Oil around  the perimeter of plate and sprinkle diced
tomato and chopped parsley  on top. Serve immediately. This recipe
yields 4 to 6 servings.  Recipe Source: COOKING RIGHT with John Ash
From the TV FOOD NETWORK -  (Show # CR-9629 broadcast 08-07-1996)
Downloaded from their Web-Site -  http://www.foodtv.com  Formatted for
MasterCook by MR MAD, aka Joe Comiskey -  jpmd44a@prodigy.com
09-02-1996  Recipe by: John Ash  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 415
Calories From Fat: 234
Total Fat: 26.5g
Cholesterol: 222.6mg
Sodium: 577.7mg
Potassium: 361.9mg
Carbohydrates: 30.7g
Fiber: 2.1g
Sugar: 2.9g
Protein: 14.1g


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