| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Med shrimp; cooked, peeled and deveined, (about 50) |
| 1 |
lb |
Snow peas; strings removed, (sometimes it takes more) |
| 1/4 |
c |
Fresh parsley |
| 1 1/2 |
c |
Best quality* olive oil – *really – need a clean taste |
| 1/4 |
c |
Sherry vinegar |
| 1 1/2 |
tb |
Dijon mustard |
| 1 |
tb |
Fresh lemon juice |
| 2 |
ts |
Salt |
| 2 |
tb |
Fresh rosemary; (I snip mine) |
| 1/2 |
ts |
Sugar |
| 1 |
|
Clove garlic; crushed, (good sized clove)- (I usually use 2) |
| 2 |
tb |
Chopped shallots; (can sub skinny green onions) |
|
|
Freshly ground pepper to taste |
INSTRUCTIONS
MARINADE
Mince parsley in food processor for 10 sec. using steel blade. Add
remaining marinade ingredients and process for 5 sec to mix. Transfer to a
4 qt bowl and set aside. I prefer a glass bowl.
While shrimp are still warm, cut in half lengthwise. Add to marinade and
toss to coat evenly. Cover and refrigerate overnight - (at least 6 hours -
the longer the better)
Blanch snow peas in 2 qt boiling salted water for 30 seconds. Drain and run
under cold water immediately to cool completely. (You don't want them to
become cooked) Drain again and pat dry. Split in half lengthwise.
Wrap a snow pea half around a shrimp half horizontally (like a shawl) and
secure with a toothpick. Refrigerate.
Can't tell you how good these are. Your company will do it for me.
Posted to TNT Recipes Digest, Vol 01, Nr 923 by "PJ Holtzman"
<pjishere@hotmail.com> on Jan 09, 1998
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