| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Shelf life, Shelf4 |
1 |
servings |
INGREDIENTS
| 6 |
|
Jumbo shrimp |
|
|
Oil |
|
|
Garlic |
|
|
Linguini |
|
|
Fresh garden vegetables |
|
|
Seasoning salt |
|
|
Flour |
|
|
Pimienta butter |
| 1 |
lb |
Butter |
| 1/8 |
c |
White wine |
| 1 |
ts |
Garlic |
| 1 |
ts |
Black pepper |
| 1 |
ts |
White pepper |
| 1 |
ts |
Crushed red pepper |
| 1 |
ts |
Chili pepper |
| 1 |
tb |
Finely diced red and green bell pepper |
| 1 |
tb |
Finely minced jalapeno |
INSTRUCTIONS
TO MAKE PIMIENTA BUTTER YOU
Butterfly shrimp to lightly bread. Heat oil in skillet , add shrimp. Cook
till lightly browned. Add fresh julienned vegetables, toss lightly. Add
cooked pasta and toss till well heated. Add 2 oz. pimienta butter and toss
again till well coated. Serve.
Pimienta Butter:
Add all ingredients into mixing bowl, whip on high till well blended.
Refrigerate overnight.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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