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Post by nancy1340 on Nov 16, 2008 17:37:40 GMT 9.5
Frank decided we should have a break from our regular Saturday steak. Very easy and delicious.
Shrimp Rufel
6 tablespoons butter (3/4 stick) 3 garlic cloves, minced 18 large shrimp, shelled, cleaned and halved lengthwise 2 cups sliced mushrooms 1 1/2 cups whipping cream 6 tablespoons sweet sherry or port wine 1 tablespoon dried basil 1 tablespoon dried oregano 2 tablespoons brandy fettuccine noodles
1. Melt butter in saucepan over medium heat. 2. Add garlic and saute briefly, about 2 to 3 minutes; do not brown. 3. Add shrimp and saute just until they begin to color; remove shrimp. 4. Add mushrooms, increase heat and saute briefly. 5. Remove with slotted spoon. 6. Add cream,sherry and herbs and simmer until sauce is reduced and slightly thickened. 7. Return shrimp and mushrooms to pan and heat through. 8. Warm brandy in small saucepan, pour over sauce and flame. 9. Toss with pasta and serve immediately.
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Post by Epi on Nov 16, 2008 17:41:45 GMT 9.5
This is all very yummy sounding. And of course low cal.
Did we get pics too?
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Post by nancy1340 on Nov 16, 2008 17:59:41 GMT 9.5
No pictures. Didn't last that long.
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Post by gypho on Nov 16, 2008 22:29:28 GMT 9.5
Sounds really good.... but I don't keep wine, etc, in my home.... Geeeesh....
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Post by nancy1340 on Nov 17, 2008 4:33:09 GMT 9.5
Kim, I am sure it would still be good substituting fish or chicken stock for the liquid. As it's cooking down just taste it and add other spices or herbs to taste.
Or you could buy a small bottle of sherry or port and if stored properly it will last for a long while. A little in beef stew is good. The alcohol evaporates so your not getting much if any at all.
The brandy is for show so you could leave it off all together.
Whatever you do DO NOT buy cooking wine. That stuff is NASTY.
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Post by mckenzygirl on Nov 17, 2008 10:34:58 GMT 9.5
Sounds really good! I think I'll give it a go! Hhhmmm I wonder if beer would be good instead of wine?! ;D
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Post by Chips on Nov 18, 2008 12:45:33 GMT 9.5
Dry sherry is a good wine for cooking, I use it all the time. It's especially good for making all sorts of maranades as well.
And there's no worries for people that don't like alcohol because that burns off in the cooking.
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Post by Epi on Nov 18, 2008 14:31:36 GMT 9.5
Dry sherry is a good wine for cooking, I use it all the time. It's especially good for making all sorts of maranades as well. And there's no worries for people that don't like alcohol because that burns off in the cooking. Does any of your dry sherry actually make it into your cooking?
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Post by nancy1340 on Nov 18, 2008 15:25:01 GMT 9.5
What's your point Epi?
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Post by Chips on Nov 18, 2008 15:46:13 GMT 9.5
With 16 litres a fortnight there's more than enough.
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Post by Epi on Nov 18, 2008 16:50:07 GMT 9.5
What's your point Epi? Ummm well, it's like this.... ummm the Senior One drinks. Ummm, ummmm well, and by what I hear its a lot.
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Post by gypho on Nov 19, 2008 0:00:05 GMT 9.5
Kim, I am sure it would still be good substituting fish or chicken stock for the liquid. As it's cooking down just taste it and add other spices or herbs to taste. Or you could buy a small bottle of sherry or port and if stored properly it will last for a long while. A little in beef stew is good. The alcohol evaporates so your not getting much if any at all. The brandy is for show so you could leave it off all together. Whatever you do DO NOT buy cooking wine. That stuff is NASTY. Oh I know about the alcohol cooking out... LOL I'm just sayin'...
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Post by nancy1340 on Nov 19, 2008 5:40:40 GMT 9.5
What's your point Epi? Ummm well, it's like this.... ummm the Senior One drinks. Ummm, ummmm well, and by what I hear its a lot. That explains a lot.
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Post by Chips on Nov 19, 2008 8:33:00 GMT 9.5
No point in having the best vineyards in the world on your doorstep and not using them.
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Post by Epi on Nov 19, 2008 8:34:21 GMT 9.5
And of course you are doing your best for the economy.
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