| 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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