MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ancho Chile, Shrimp & Pasta
Categories: Pasta, Seafood, Cheese, Citrus, Chilies
Yield: 2 Servings

8 oz Long, thin pasta
Salt & black pepper
1/2 c Oil; grapeseed or canola
3 cl Thin sliced garlic
1 oz Dried ancho chilies; rinsed,
- seeded, deveined
1/2 lb (U-25) raw shrimp; peeled,
- deveined, tails off, cut
- in thirds
Fresh grated Parmesan
Lime or lemon juice; fresh

Put a large pot of salted water on to boil for the pasta
when you start this recipe. Once the water is boiling, add
the pasta and cook until al dente. While the water is
coming to a boil and while the pasta is cooking, prepare
the rest of the recipe as follows.

Heat oil in a small skillet on medium heat. Once the oil
is hot, add sliced garlic. Cook until lightly browned,
then remove with a slotted spoon to a large bowl.

Thinly slice the ancho chilies (can chiffonade as you
would with basil, just roll up into a cigar shape and
slice crosswise). Add the sliced chilies to the hot oil
and cook ONLY for 20 to 30 seconds. Remove with a slotted
spoon to the bowl with the garlic. Do not over-cook the
chilies or they will get bitter.

Add the raw shrimp to the pan with the now chile and
garlic infused oil. Increase the heat to high, cook for a
couple minutes, stirring frequently, until the shrimp is
just turning pink. Remove from heat. Add the shrimp and
oil to the bowl with the garlic and chilies.

Add the drained, cooked pasta to the bowl with the shrimp,
garlic, chilies, and oil. Sprinkle with salt and black
pepper and toss to combine. To serve, portion out into
bowls, sprinkle with freshly grated Parmesan and a little
lemon or lime juice.

Yield: Serves 2 as a main or 4 to 6 as a side.

From: http://simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Never attribute to malice what can be adequately explained by stupidity. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elise's Shrimp Scampi
Categories: Seafood, Herbs, Wine, Citrus, Chilies
Yield: 4 Servings

1 lg Large (U-20) shrimp, shelled
- de-veined, * tails on or
- off - your choice
2 tb Olive oil
3 tb Butter
Salt
4 cl Garlic; slivered
+=OR=+
1 tb Minced garlic
1/2 ts Red pepper flakes; or more
1/2 c White wine
2 tb Fine chopped parsley
Fresh ground black pepper
1 tb Lemon juice

* Shell on? or Shell off? It's really up to you. Shrimp
cooked shell on are more flavorful because the shells
infuse more flavor into the shrimp while they cook. But,
shell-on is fussier to eat. If you remove the shells
before cooking the shrimp, you can save them for making
shellfish stock.

Heat a sauté pan on high heat then reduce to medium high
heat. Swirl the butter and olive oil into the pan. After
the butter melts it will foam up a bit then subside. If
using unsalted butter, sprinkle a little salt in the pan.
Stir in the slivered garlic and red pepper flakes.

Sauté the garlic for just a minute, until it begins to
brown at the edges, then add the shrimp. Add the wine and
stir to coat the shrimp with the sauce of butter, oil, and
wine. Move the shrimp so they are in an even layer in the
pan. Increase the heat to high and boil the wine for two
to three minutes.

Stir the shrimp and arrange them so that you turn them
over to cook on the other side. Continue to cook on high
heat for another minute.

Remove the pan from the heat. Sprinkle the shrimp with
parsley, lemon juice, and black pepper, and toss to
combine.

Serve as is, or with crusty bread, over pasta, * or over
rice (for gluten-free version).

* Linguine works very well - UDD

Recipe from: http://www.simplyrecipes.com

Uncle Dirty Dave's Kitchen

MMMMM

... "Realism...has no more to do with reality than anything else." -- Hob Broun
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)