| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New England | Artichokes, Bobbie – no, Main dishes, Seafood, Shrimp | 1 | Servings |
INGREDIENTS
| 1 | Or more Tb butter | |
| 5 | Raw jumbo shrimp; shelled/deveined | |
| 4 | Black olives; pitted | |
| 4 | Green olives; pitted | |
| 4 | Ripe cherry tomatoes | |
| 3 | Artichoke hearts; in oil, lightly drained (3 to 4) | |
| 1 | Handful fresh chopped parsley and scallions | |
| 1 | pn | Dried tarragon; generous-crumbled |
| 1 | Portion cooked orzo |
INSTRUCTIONS
Melt the butter in a saute pan over fairly high heat. Toss in the remaining ingredients, except the orzo, all at once. Let it all sizzle up, turning the shrimp once, and immediately serve over the orzo the moment the shrimp are cooked. It takes just minutes. In the restaurant, each portion was cooked to order in its own little pan. Four or so portions can be prepared at a time in a 12-inch or larger pan. The ingredients should not be crowded. NOTES : This dish was created for visual and culinary effect. It turned out to be an all-time favorite at Alice's Restaurant. Serves 1. Recipe By : Best of the Best from New England http://www.ebicom.net/kitchen/page/fish/alices.htm MC formatting by bobbi744@acd.net ICQ #12099523 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@acd.net> on May 14, 1998
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