| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Pasta |
8 |
Servings |
INGREDIENTS
| 24 |
lg |
Fresh unpeeled shrimp |
|
|
Vegetable cooking spray |
| 1/2 |
c |
Chopped onion |
| 2 |
|
Cloves garlic, crushed |
| 1 |
c |
Dry white wine |
| 29 |
oz |
No-salt-added whole tomatoes, (2 cans) undrained and chopped |
| 2 |
tb |
Chopped fresh basil |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
ts |
Dried whole thyme |
| 1/4 |
ts |
Pepper |
| 2 |
|
Strips orange rind, (2 x 1/2 inch) |
| 1 |
|
Bay leaf |
| 2 |
|
Dozen fresh mussels, scrubbed and debearded |
| 8 |
c |
Hot cooked fettuccine, cooked without salt or fat |
|
5 |
minutes. |
INSTRUCTIONS
Peel and devein shrimp; set aside.
Coat a large Dutch oven with cooking spray, and place over medium-low heat
until hot.
Add onion, and saute 4 minutes. Add crushed garlic, and saute 1 minute. Add
wine; bring to a boil, and cook 1 minute. Add chopped tomatoes and next 6
ingredients, and stir well. Bring to a boil; reduce heat, cover, and simmer
Spread mussels, hinged side down, over tomato mixture. Add shrimp; cook,
covered, over medium-low heat 3 minutes or until shrimp are done and
mussels open. Discard orange rind strips and bay leaf.
Combine shellfish sauce and hot fettuccine in a large bowl, and toss gently
to coat; spoon into individual shallow bowls. Yield: 8 servings (serving
size:
1-1/2 cups).
Per serving: 436 Calories; 3g Fat (7% calories from fat); 24g Protein; 72g
Carbohydrate; 70mg Cholesterol; 187mg Sodium
Recipe by: Cooking Light, May 1994, page 145
Posted to MC-Recipe Digest V1 #413 by [email protected] on Jan 28, 1997.
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