Shrimp And Fresh Herb Spaetzle With Creamy Tomato Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Ckright3 | 4 | Servings | |
INGREDIENTS
| 8 | oz | Shrimp, peeled and deveined |
| 3/4 | c | Heavy cream |
| 1 | c | Flour |
| 2 | Egg yolks | |
| 2 | T | Mixed chopped herbs |
| such as parsley basil and | ||
| chives | ||
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 3 | T | Clarified butter or canola |
| oil | ||
| Creamy Tomato Sauce, see * | ||
| Note | ||
| === GARNISH === | ||
| Basil-Mint Oil, see * Note | ||
| Diced seeded tomatoes | ||
| Chopped parsley |
INSTRUCTIONS
Note: See the "Creamy Tomato Sauce" and "Basil-Mint Herb Oil" recipes which are included in this collection. Puree the shrimp in a food processor adding cream to make a smooth mixture. In a bowl, beat the shrimp with the flour, egg yolk, herbs, salt and pepper until smooth. Using a coarse sieve or colander, force the dough through the holes letting it drop gently into lightly-salted boiling water. Cook for 2 to 3 minutes or until the spaetzle floats to the surface. Drain and cool. To serve, saute the spaetzle in clarified butter until lightly browned and crispy. Drain on paper towels and keep warm. Spoon Creamy Tomato Sauce onto plates and distribute spaetzle on top. Drizzle Basil-Mint Herb Oil around the perimeter of plate and sprinkle diced tomato and chopped parsley on top. Serve immediately. This recipe yields 4 to 6 servings. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-02-1996 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 415
Calories From Fat: 234
Total Fat: 26.5g
Cholesterol: 222.6mg
Sodium: 577.7mg
Potassium: 361.9mg
Carbohydrates: 30.7g
Fiber: 2.1g
Sugar: 2.9g
Protein: 14.1g