| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
California |
|
8 |
Servings |
INGREDIENTS
| 30 |
lg |
Snow peas |
| 1 |
c |
Lowfat ricotta cheese |
| 1 |
tb |
Dried dill |
| 2 |
|
Cloves garlic — pressed |
| 3 |
tb |
Grated Parmesan cheese |
| 30 |
|
Cooked bay shrimp |
| 30 |
|
Sprigs (1 in. long) fresh |
|
|
Dill |
INSTRUCTIONS
1. In a large stockpot bring 1 quart of water to a boil. Blanch snow peas
by dropping in boiling water and cooking until they turn bright green
(about 30 seconds), then rinsing in very cold water. Cut ends off snow
peas, slit them open along one edge, and set aside.
2. In a small bowl mix together ricotta, dill, garlic, and Parmesan. Open
slit side of each snow pea and fill cavity with ricotta mixture.
3. Garnish each stuffed snow pea with a bay shrimp and a tiny sprig of
dill. Serve chilled or at room temperature.
Makes 30 snow peas.
Recipe By : the California Culinary Academy
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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