| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
Pasta |
8 |
Servings |
INGREDIENTS
| 24 |
|
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 |
T |
Chopped fresh basil |
| 2 |
T |
Chopped fresh parsley |
| 1 |
t |
Dried whole thyme |
| 1/4 |
t |
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 |
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 5 minutes. 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 igor@digex.net on Jan 28, 1997.
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