| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dry white wine |
| 1 |
ts |
Mustard seeds |
| 1/2 |
ts |
(or to taste) red pepper flakes |
| 2 |
|
Bay leaves |
| 1 |
|
Lemon half |
| 2 |
lb |
Jumpbo shrimp; shelled & deveined, tails left on |
| 3 |
tb |
Chopped fresh basil |
| 3 |
tb |
Chopped fresh dill |
| 1 |
tb |
Chopped fresh rosemary |
| 1 |
tb |
Chopped fresh tarragon |
| 1 |
tb |
Chopped fresh thyme |
| 3 |
|
Cloves garlic; minced |
| 1 1/2 |
tb |
Herb mustard |
| 5 |
tb |
Fresh lemon juice |
| 1 |
c |
Best-quality olive oil |
|
|
Salt & freshly ground black pepper to taste |
| 1 |
sm |
Sweet red pepper; cored, seeded & diced |
| 1 |
sm |
Sweet yellow pepper; cored, seeded & diced |
INSTRUCTIONS
(from The Silver Palate Goodtimes Cookbook)
(This shrimp presentation is dazzling. Bathed in lemon juice and olive oil,
the shrimp are enlivened with sliced red and hyellow peppers and perfumed
with fresh basil, dill, rosemary, and thyme)
Combine the wine, mustard seeds, red pepper flakes, bay leaves and lemon
half in a 4-quart pan. Add water to fill the pan 3/4 full. Heat to boiling.
Add the shrimp and cook over high heat until opaque in the center, 3 to 4
minutes. Drain andcool.
Combine the basil, dill, rosemary, tarragon, thyme, garlic, mustard and
lemon juice in a large bowl. Whisk in oil and season to taste with salt &
pepper, and additional red pepper flakes, if desired. Stir in the red &
yellow peppers and add the shrimp. Let the shrimp marinate in the oil at
least 3 hours. Serve at room temperature with crusty bread.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Jul 25, 1997
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