* Pasta with Shrimp and Artichoke Hearts
* Marinated Cucumber and Carrot Salad
* Bread of your choice
Pasta With Shrimp And Artichoke Hearts
Guaymas Restaurant, Tiburon, California
Makes 4 servings
1 tablespoon vegetable oil
1 red onion, sliced
1/2 teaspoon chopped garlic
2 tomatoes, cut into bite-sized pieces
Salt and freshly ground black pepper
8 large shrimp, peeled and deveined
1 cup artichoke hearts, cooked and packed in water
1/2 pound pasta, cooked
Chopped parsley, for garnish
1. Heat the oil in a sauté pan over medium-high heat, sauté the red onion,
stirring, for about 4 minutes. Add the garlic and stir for several
seconds. Do not allow the onion or garlic to brown.
2. Add the tomatoes and salt and pepper, to taste. Turn up the heat to
high, stir and cook for 2 minutes.
3. Add the shrimp, stir, reduce heat, and simmer for 2 minutes more. Add
the artichokes and cook another 2 minutes. Stir while the sauce thickens
slightly and the shrimp cook.
4. Combine the cooked pasta with sauce in the pan and, over low heat, toss
until heated through. Divide among four plates and garnish with parsley.
Serve immediately.
Copyright 1995 Acorn Associates, Ltd.
Marinated Cucumber and Carrot Salad
4 carrots, peeled and thinly sliced
4 cucumbers, peeled and thinly sliced
1/4 cup chopped pimento
1/4 cup chopped fresh chives or parsley
2+1/2 cups water
1 cup rice or white wine vinegar
6 tablespoons sugar
1+1/2 teaspoons salt
1. In a mixing bowl, combine the carrots, cucumbers, pimento, and chives
or parsley. Add the water, vinegar, sugar and salt. Stir to mix.
2. Cover the bowl and refrigerate for at least 2 hours before serving.
Copyright 1995 Acorn Associates, Ltd.
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