|
Pink Shrimp
Pink shrimp have a very sweet taste, more flavorful than warm water shrimp. The
tail of the live pink shrimp is more red than pink, and the shrimp and shell are
translucent.
Cooked, the shell is pink, and the meat is an opaque white tinged with pink. The
cooked meat is fairly firm, though less so than that of warm water shrimp, and
moist.
Pink shrimp is usually sold peeled, cooked and frozen. Watch for an acrid aroma
in thawed for fresh shrimp; it is the first sign of deterioration. |
|
Shrimp Fettuccini
5 green onions, chopped
2 C. sliced mushrooms
2 cloves garlic, minced
1 stick butter
2 T. oil
1 lb. peeled, raw shrimp
1 t. salt
8 oz. noodles
3/4 C. freshly grated Parmesan cheese
3/4 C. freshly grated Romano cheese
1 C. heavy cream
1/4 C. chopped fresh parsley
In a large skillet, sauté onions, mushrooms and garlic in 1/2 stick of butter
and oil. Add shrimp and sauté until pink. Pour off excess liquid. Season with
salt. Cover and keep warm.
Cook noodles in salted boiling water. Drain. In saucepan, melt remaining 1/2
stick of butter. Add noodles, cheeses and cream. Mix well and combine with
shrimp mixture. Sprinkle with parsley, toss and serve immediately.
Makes 4 to 6 servings.
|
|
