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Shrimp Salad
Dressing
2 tbs. fresh lime juice
2 tbs. fish sauce
2 tbs. olive oil
1 tbs. sugar
½ cup thinly sliced shallots
1 small jalapeño thinly sliced
3 tbs. fresh mint lives, chopped
Salad
Romaine lettuce
16 large, peeled, de-veined, and
cooked shrimp with tails on
1 pineapple cut into spears
3 avocados cut into cubes
salted peanuts and lime wedges for garnish.
1 pineapple cut into spears
3 avocados cut into cubes
salted peanuts and lime wedges for garnish.
Directions
Combine all ingredients for dressing in a small bowl, set aside. Lay out six plates. Place 1 cup of romaine lettuce on each plate. Add the avocado and pineapple spears to the plates. In a mixing bowl combine shrimp and dressing. Add the shrimp to the plates. Garnish with peanuts and lime wedges.
Italian Sausage and Tortellini Soup
Ingredients
1lb. Italian sausage
1 cup chopped onion
2 garlic cloves, minced
5 cups beef broth
½ cup red wine
½ cup water
2 cups drained canned tomatoes
1 cup thinly sliced carrots
½ tsp. fresh basil
½ tsp. oregano
8 oz. canned tomato sauce
11/2 cups sliced zucchini
8 oz. tortellini
3 tbs. chopped parsley
1 green pepper cut into chunks
Parmesan for garnish.
Directions
Remove the casing from the sausage links; brown sausage in a medium skillet. Reserve 1 tbs. of the drippings. Transfer drippings to a large pot. Add onion and garlic; sauté until tender. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.
Bring to a boil, reduce heat, and simmer for 30 min. Skim fat from soup. Stir in zucchini, peppers, parsley, and tortellini.
Cook until tortellini is tender, about 5 minutes. Garnish with Parmesan; serves 6.
Eggplant Parmesan and Grilled Asaparagus
Combine all ingredients for dressing in a small bowl, set aside. Lay out six plates. Place 1 cup of romaine lettuce on each plate. Add the avocado and pineapple spears to the plates. In a mixing bowl combine shrimp and dressing. Add the shrimp to the plates. Garnish with peanuts and lime wedges.
Italian Sausage and Tortellini Soup
Ingredients
1lb. Italian sausage
1 cup chopped onion
2 garlic cloves, minced
5 cups beef broth
½ cup red wine
½ cup water
2 cups drained canned tomatoes
1 cup thinly sliced carrots
½ tsp. fresh basil
½ tsp. oregano
8 oz. canned tomato sauce
11/2 cups sliced zucchini
8 oz. tortellini
3 tbs. chopped parsley
1 green pepper cut into chunks
Parmesan for garnish.
Directions
Remove the casing from the sausage links; brown sausage in a medium skillet. Reserve 1 tbs. of the drippings. Transfer drippings to a large pot. Add onion and garlic; sauté until tender. Add broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce and sausage.
Bring to a boil, reduce heat, and simmer for 30 min. Skim fat from soup. Stir in zucchini, peppers, parsley, and tortellini.
Cook until tortellini is tender, about 5 minutes. Garnish with Parmesan; serves 6.
Eggplant Parmesan and Grilled Asaparagus
No shots of me removing the sausage from the casing?
ReplyDeleteAnother delicious meal!