Recipes Included On This Page New Year's Eve Shrimp Newport County-Style Thin and Lacy Johnnycakes Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * New Year's Eve Shrimp Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup salted butter -- (do not substitute margarine) 4 garlic cloves -- finely minced 1 bunch green onions -- washed and chopped 2 pounds shrimp -- (31-35 count), peeled and deveined 2 tablespoons dry white wine -- or more if needed 1 teaspoon dill weed 1 lemon -- juice of 1/2 teaspoon white pepper Salt -- to taste Cooked angel hair pasta -- (for 6-8) In a large skillet, sauté the garlic and all but 2 tablespoons of green onions in melted butter until tender. Reduce the heat to medium and add the shrimp, white wine and dill. Cook until the shrimp begin to turn light pink, then add the lemon juice and the white pepper. Check and adjust the salt and pepper of the dish and continue cooking until the shrimp reach your level of desired doneness. Ideally the shrimp should be cooked only until they are pink and tender. Warm the cooked pasta and spoon generous amounts of the shrimp and sauce over each portion, garnish with the reserved green onions. Source: "Louisiana Cookin - December 2008" Bobbie's Note: This was delicious! I served it with green beans on the side. I cut the recipe in half, but used only 1/2 pound large shrimp for 2 of us (9 shrimp each) and it was just right. Contributed to the FareShare Gazette by Bobbie; 11 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 128 Calories; 2g Fat (14.4% calories from fat); 23g Protein; 3g Carbohydrate; trace Dietary Fiber; 173mg Cholesterol; 169mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat. Back to Recipe List * Exported from MasterCook * Newport County-Style Thin and Lacy Johnnycakes Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- vegetable oil cooking spray 1 1/2 cups cold 2% milk -- or water 1 cup finely ground white cornmeal -- preferably whitecap flint cornmeal 1/2 teaspoon salt 3 tablespoons butter -- melted Spray your largest cast-iron skillet with the oil and set it over medium- low heat to preheat it. Put the cold milk into a medium bowl; pour in the cornmeal and salt, whisking vigorously. Add the butter. The butter will be suspiciously thin, but don't worry. Raise the heat under the skillet. You want that skillet good and hot, enough so that the batter will sizzle when you drop it in. When it is ready, drop the batter onto the skillet, using a tablespoon to make 3-inch- wide johnnycakes or a teaspoon to make adorable petite ones, tilting the skillet as needed to make them round. Each and every time you spoon up batter, always stir or whisk it like the dickens, otherwise the cornmeal will settle on the bottom. Please note: at first the cakes will look so filled with holes that they will appear impossible to flip and you'll think something's wrong. It isn't. These cakes take a little longer to cook than usual - 4 to 5 minutes for the first side. It's time to flip when all the little holes except those at the edge have filled in, and the top is almost dry. Turn one cake, using the thinnest spatula you own, if it holds together neatly and is nicely golden brown, you're there. Allow 3 to 4 minutes for side two. Serves 2 as an entree, 4 as an appetizer. One Cake, Many Uses Use Newport County-Style Thin and Lacy Johnnycakes as follows: For Hors D'oeuvres (in small size): - With low-fat sour cream or tofu sour cream and chives (optional sea eggs for those who like it) - With a spoonful of peeled, seeded, chopped tomatoes (preferably a mix of red, yellow, and green assorted heirlooms, at high summer) with a little shredded basil and a grinding of coarse salt. - With a dab of not-too-oily basil pesto - With a minced pitted kalamata olives, a small cube or crumble of feta cheese, and a dill sprig. With A Main Course (In Larger Size): - Chili of any kind, or any spicy bean ragout. - Corn chowder, particularly in a spicy one. - Chilled red pepper soup or golden gazpacho. - Large mesclun salad with avocado, fresh corn kernels, scallions, crumbled goat cheese or tofu, fresh tomatoes, well-drained black-eyed peas, a cilantro vinaigrette. - [Favorite loin] or tempeh glazed with apple cider and maple syrup, with steamed beans and baked winter squash. For Dessert: - With height-of-season, fresh, local strawberries and a drizzle of lavender honey (this, to me, beats strawberry shortcake - no whipped cream needed). - With peach ice cream topped with raspberries and pureed fresh peaches. - With bananas sautéed in butter and brown sugar, flamed with rum, served with pineapple-coconut sorbet. Cuisine: "New England USA" Source: "The Cornbread Gospels by Crescent Dragonwagon, Workman Publishing, 2007." S(Formatted by Chupa Babi): "Nov 2009" Contributed to the FareShare Gazette by Chupa; 2 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 102 Calories; 11g Fat (99.5% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; 31mg Cholesterol; 472mg Sodium. Exchanges: 2 1/2 Fat.

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