Ben Collver wrote to Sean Dennis <=-

I think this recipe was a paste-o. Here's a recipe with a title that matches the subject line.

Title: Autumn Rarebit Soup

Yeah, that was a keycombo fumble. I was really tired when I was posting
those recipes. I've been running around today with doctors' appointments and what-not for the last six hours, driving all over, and I'm exhausted. I remember when I really enjoyed doing that...

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

Title: Couscous 'n' Garlic Shrimp
Categories: Seafood, Pasta, Citrus, Vegetables, Cheese
Yield: 5 Servings

24 lg Shrimp
1 tb Olive oil
4 cl Garlic; minced
1 ts Dried tarragon; crushed
1/2 ts Dried thyme; crushed
1/4 ts Old Bay seasoning
5 2/3 oz Pkg. toasted pine nut
- flavored couscous mix
1 1/4 c Chicken broth
8 oz Jar oil-packed dried
- tomatoes; drained, chopped
2/3 c Sliced green onions
1/3 c Lemon juice
1/4 c Butter, melted
6 oz Pkg. fresh baby spinach
12 Pitted olives; halved
1 tb Snipped fresh parsley (opt)
Shredded Parmesan cheese

Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse
shrimp; pat dry. Place shrimp in a large self-sealing
plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay
seasoning. Seal bag and turn to coat shrimp evenly. Marinate
in refrigerator for 1 hour.

Prepare couscous according to package directions using the
1-1/4 cups broth in place of water. Stir tomatoes and onions
into couscous. Set aside. In a bowl combine lemon juice and
butter; set aside. In a large skillet cook and stir shrimp
with marinade over medium heat for 3 to 5 minutes or until
shrimp turn opaque. Pour half of the butter mixture over
shrimp. To serve, divide spinach among individual bowls.
Spoon couscous mixture on spinach. Arrange shrimp on
couscous; spoon remaining butter mixture over all. Sprinkle
with olives, parsley (if desired), and Parmesan.

Makes 4 to 6 servings

Better Homes & Gardens | April 2011

MM Format by Dave Drum - 15 April 2011

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... Old bakers never die, they just quit making dough!

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi again, Sean :-)

Sean Dennis wrote to Ben Collver:

Tomorrow (Thursday), I have four appointments in a row at the VA. Not my favorite way to spend the day but it saves me gas not having to drive to a bunch of appointments seperately. Bringing my little (12.6") laptop with me
to help me pass the two hours between the third and fourth appointment.

Here's a couscous-involved recipe I'd like to try sometime as I love both chicken and artichokes.

Title: Couscous with Chicken and Artichokes

Wow that's a lot of time at the VA. Was the laptop offline? Or do you
have connectivity while you wait? Back when i was house sitting, my
laptop worked surprisingly well tethered to the phone acting as a WIFI
hotspot.

Here's an artichoke & chicken recipe. No couscous in this one.

* Exported from MasterCook *


MMMMM-----Meal-Master - formatted by MMCONV 2.00

Title: Chicken Breasts & Artichokes With Fettuccini
Categories: Chicken, Pasta
Servings: 4

4 Chicken breast halves;
- skinless, boneless
Salt & pepper
6 tb Butter
1 c Chicken broth
2 tb Sherry wine vinegar or
- red wine vinegar;
- up to 3 tb
1 Can Maria artichoke hearts;
- drained & rinsed
1/2 c Heavy cream
1 lb Fettuccine
1 Egg yolk
1 tb Water
1 tb Fresh parsley; chopped

Rinse and dry chicken breasts, salt, and pepper. Melt 1 tb butter in non-aluminum skillet over low heat. Add chicken and sprinkle with
1 tb vinegar. Cover and cook over low heat until cooked, 3 minutes
each side. Remove and keep warm covered with foil.

Add 1 tb butter to skillet, add artichoke hearts and saute until
warmed. Remove and set aside.

Deglaze pan by stirring 1 tb vinegar into skillet. Add chicken broth
and simmer, stirring until broth is reduced by half. Add cream,
stirring, and reduce liquid again by 1/3rd. Boil and drain fettuccine
and reserve.

In saucepan, toss with remaining 4 tb butter. Season to taste. Beat
egg yolk in small bowl with 1 tb cold water until foamy, whisk into
hot sauce. Remove skillet from heat, whisking constantly. Sauce must
not boil after egg is added. Can add more vinegar to taste. Season as
desired. Stir in parsley.

Arrange chicken and artichokes on bed of fettuccine. Serve with green
salad.

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)