| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1 |
bn |
Broccoli, 1 1/2 to 2 pounds |
|
|
Salt |
| 1/2 |
c |
Olive oil |
| 2 |
|
Cloves garlic, minced |
| 1/4 |
c |
Oil-packed sun-dried tomatoes, chopped |
| 4 |
|
Flat anchovies, chopped |
| 1 |
lb |
Medium shrimp, peeled, deveined |
| 1 |
lb |
Pasta shapes, cooked according to package |
| 3 |
tb |
Red wine vinegar |
| 10 |
|
Fresh basil leaves |
|
|
Minced Freshly ground pepper |
INSTRUCTIONS
1. Cut broccoli florets from stems. Peel stems with a vegetable peeler and
slice into rounds. Cook florets and stems in a pot of rapidly boiling,
salted water just until crisp-tender, 3 to 4 minutes. Drain and rinse under
cold water. Transfer to a large mixing bowl.
2. Heat 1/3 cup of the oil in a large skillet over medium heat. Add the
garlic, tomatoes and anchovies. Cook and stir 1 minute. Add the shrimp;
cook just until it turns pink. Transfer contents of skillet to the mixing
bowl.
3. Combine remaining oil, vinegar, basil, salt and pepper in a small bowl.
Add to mixing bowl and toss lightly. (Salad can be made several hours in
advance; add the dressing just before serving.)
Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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