| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mantuan | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Olive oil |
| 6 | Very thin slices of unpeeled russet potato | |
| 6 | lg | Shrimp; (15 to 20 count), peeled and deveined |
| 1/2 | Jalapeno pepper; thinly sliced | |
| 3 | Very thin slices of garlic; (up to 4) | |
| Salt and pepper to taste | ||
| 1 | pn | Oregano |
| 1/2 | oz | Ouzo |
| 1/4 | Lemon; for juice |
INSTRUCTIONS
DINING AROUND SHOW #DA1371 (Courtesy of Chef Tony Mantuano of Mantuano Mediterranean Table) In an individual size casserole dish, layer all of the ingredients except for ouzo and lemon juice. Bake in a pre-heated 450 degree oven for 12 to 15 minutes. Remove from oven and, while still piping hot, douse with ouzo. Stand back and ignite with a match. when the flames subside, squeeze lemon wedges over dish. Serve immediately. Yield: 1 serving Posted to recipelu-digest by molony <molony@scsn.net> on Feb 20, 1998
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