Recipes Included On This Page Tamatar Walla Jhingha (Jumbo Shrimp in Tomato Sauce) Tarragon Vinegar Tequila Shrimp Kebabs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Tamatar Walla Jhingha (Jumbo Shrimp in Tomato Sauce) Recipe By :Passionate Meals by Ismail Merchant Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds jumbo shrimp -- shelled [fresh or thawed frozen] 1 lemon -- juice of 1/2 teaspoon ajwain seeds 2 tablespoons vegetable oil 2 garlic cloves -- peeled and crushed 3 small tomatoes -- finely chopped 1 piece fresh ginger root -- peeled and grated [a 1-inch piece] 1 teaspoon salt -- or to taste 1 pinch turmeric 1/4 teaspoon ground red pepper 1/4 teaspoon ground black pepper Prep time: 15 minutes, plus marinating Devein and rinse the shrimp. Marinate in lemon juice and ajwain seeds for half an hour. Heat the oil in a skillet, add the garlic, and cook for 2 minutes. Add the tomatoes, ginger, salt, turmeric, red and black pepper and 1/2 cup water and simmer for 4 or 5 minutes. Add the shrimp and their marinade and cook for 6 to 8 minutes or until just cooked through. Notes : I forgot to bring ajwain seeds with me, so I just left them out. I used 3 lbs of shrimp and did not increase the spices since I didn't know if people would like spicy food or not. I used less than 1/2 cup water since the first time I made this I thought it was a little too soupy. Contributed to the FareShare Gazette by LKLK; 7 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 330 Calories; 11g Fat (30.7% calories from fat); 47g Protein; 9g Carbohydrate; 1g Dietary Fiber; 345mg Cholesterol; 879mg Sodium. Exchanges: 0 Grain(Starch); 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat. * Exported from MasterCook * Tarragon Vinegar Recipe By :The Best 50 Flavored Oils and Vinegars Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 sprigs fresh tarragon 1 teaspoon fresh dill leaves 1/4 teaspoon whole black peppercorns 1 cup white wine vinegar Rinse and dry herbs. Bruise all herbs except 1 sprig of the tarragon. Place bruised herbs and peppercorns in a sterilized container. Add vinegar and seal container tightly. Place container in a cool, dark place for 3 weeks. Strain. Place remaining tarragon sprig in a sterilized container. Add vinegar, seal container tightly and store in a cool, dark place. Use within 4 months. No yield given Source : "The Best 50 Flavored Oils and Vinegars by David DiResta and Joanne Foran" S(MCFormatted/Posted by Dee): "" Copyright : "© 1996 Bristol Publishing Enterprises, Inc." Serving Ideas : This anise-scented vinegar adds a refined touch to mayonnaise sauces, mustards and vinaigrettes. It also imparts a nice flavor to cold bean or pasta salads. Contributed to the FareShare Gazette by Dee; 30 August 2002 www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Tequila Shrimp Kebabs Recipe By :Lauri Ann Randolph Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds shrimp 1 green bell pepper 1 red bell pepper 8 mushroom caps 1/4 yellow onion 8 slices bacon 2 tablespoons tequila 2 tablespoons oil 1 tablespoon lime juice Tabasco sauce -- to taste 1. Remove shells from shrimp. De-vein if needed. 2. Mix tequila, lime juice, oil and Tabasco. 3. Cut peppers and onions into 1 1/2 inch squares. Marinate shrimp, mushrooms, peppers and onions for at 1 hour in refrigerator. 4. Wrap a piece of bacon around each shrimp. Skewer, alternating items. 5. Grill for 6 minutes (3 minutes per side). Baste with marinade as needed. Note : If mushrooms break while being skewered, wrap them in bacon too. Notes: Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 21 August 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 427 Calories; 17g Fat (38.6% calories from fat); 52g Protein; 10g Carbohydrate; 2g Dietary Fiber; 356mg Cholesterol; 542mg Sodium. Exchanges: 7 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

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