Recipes Included On This Page  Savory Scallops with Ham Scallops with Lemon Butter Shrimp and Asparagus with Ginger-Sesame Sauce Shrimp-Stuffed Portabella Mushrooms Spicy Chicken Broth With Tortillas, Avocado & Lime Spicy Grilled Shrimp and Melon Salad Stuffed Bell Peppers with Ground Beef and Turkey Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Savory Scallops with Ham Recipe By : Diana Rattray Serving Size : 2 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup chopped bacon, about 4 slices 1/4 cup minced ham 1/2 teaspoon salt, or to taste 1/4 cup flour 1/8 teaspoon hot sauce 12 ounces fresh or frozen scallops, thawed 3 tablespoons water or liquid from thawed scallops 2 tablespoons Worcestershire sauce 1/4 cup lemon juice Fry bacon slowly in heavy skillet with tight fitting lid. Add onion; cook until golden. Sprinkle with salt, flour and hot sauce; do not stir. Simmer until flour is absorbed in fat. Add thawed scallops to skillet; stir gently to mix. cover and simmer for 15 minutes, stirring after 5 minutes. Add Worcestershire sauce and lemon juice to scallop juice or water; add with parsley to scallop mixture. Stir; turn off heat. Continue stirring over the warm burner until sauce covers each scallop. Contributed to the FareShare Gazette by Art Guyer 23 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 151 Calories; 6g Fat (35.7% calories from fat); 7g Protein; 18g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 508mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Scallops with Lemon Butter Recipe By : Diana Rattray Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds sea scallops 3/4 cup fine dry unseasoned bread crumbs 1/2 cup butter, divided 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 dash paprika 1 tablespoon fresh chopped parsley 3 tablespoons fresh lemon juice, about 1 large lemon Roll scallops in bread crumbs. Melt half of butter in skillet over medium low heat. Add salt, pepper, and paprika. Add scallops and sauté slowly for 7 to 9 minutes, or until golden brown. Turn to brown evenly. Remove scallops to heated serving dish and keep hot. Put remaining butter, parsley, and lemon juice in skillet; heat and pour over scallops. Serve with rice or vegetables. Serves 4. Contributed to the FareShare Gazette by Art Guyer 23 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 1g Fat (7.7% calories from fat); 28g Protein; 4g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 407mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Fat. * Exported from MasterCook * Shrimp and Asparagus with Ginger-Sesame Sauce Recipe By : Cooking Light magazine Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Marinated Shrimp: 1/4 cup dry white wine 2 tablespoons chopped fresh parsley 2 tablespoons low-sodium soy sauce 2 teaspoons minced peeled fresh ginger 2 teaspoons dark sesame oil 1/4 teaspoon salt 2 garlic cloves, minced 1 Dash black pepper 1 1/2 pounds medium shrimp, peeled and deveined For the Remaining Ingredients: 2 teaspoons vegetable oil 2 cups (2-inch) diagonally sliced asparagus 1 1/2 cups sliced shiitake mushroom caps (about 2 [3.5-ounce] packages) 1 1/2 cups sliced button mushrooms 1/4 cup water 2 teaspoons cornstarch 3 cups hot cooked long-grain rice 1 tablespoon sesame seeds FOR THE MARINATED SHRIMP: Combine first 9 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour. Remove shrimp from bag, reserving marinade. Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and mushrooms; sauté 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Combine reserved marinade, water, and cornstarch in a small bowl. Add to skillet. Bring to a boil, and cook for 1 minute, stirring constantly. Serve over rice. Sprinkle with sesame seeds. 4 servings (serving size: 1 1/2 cups shrimp mixture and 3/4 cup rice) Contributed to the FareShare Gazette by Art Guyer 1 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 6g Fat (77.4% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 436mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fat. * Exported from MasterCook * Shrimp-Stuffed Portabella Mushrooms Recipe By : Better Homes and Gardens Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 medium Portabella mushrooms (about 1 pound) 2 tablespoons butter or margarine 1 medium onion, finely chopped (1/2 cup) 4 cloves garlic, minced 8 ounces peeled, deveined, and cooked shrimp, chopped 1/2 cup soft bread crumbs 1 egg, slightly beaten 1 tablespoon lemon juice 1 teaspoon snipped fresh tarragon 1 ounce Gouda or provolone cheese, shredded (optional) Peeled, deveined, and cooked shrimp (optional) Fresh parsley sprigs (optional) Preheat oven to 425 degree F. Wipe mushrooms with a clean, damp cloth or rinse lightly and dry gently with paper towels. Cut mushroom stems flush with caps. Chop enough of the stems to make 1/2 cup; set aside. In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Cool slightly. Stir in chopped shrimp, bread crumbs, egg, lemon juice, and tarragon. Place Portabella caps, stem sides up, in a 15x10x1-inch baking pan. Sprinkle mushrooms with cheese, if desired. Divide shrimp mixture among Portabella caps. Bake, uncovered, about 15 minutes or until mushrooms are tender. To serve, garnish with additional whole shrimp and parsley, if desired. Cut into quarters, if desired. Makes 4 appetizer servings. Prep: 25 minutes Bake: 15 minutes Contributed to the FareShare Gazette by Art Guyer 18 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 6g Fat (78.6% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 89mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1 Fat. * Exported from MasterCook * Spicy Chicken Broth With Tortillas, Avocado & Lime Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon extra-virgin olive oil -- (1 to 2) 2 medium onions -- peeled, ends removed, diced 3 garlic cloves -- peeled, minced 3 medium-sized ripe tomatoes -- washed, chopped 2 jalapenos -- washed, stem removed, chopped 1 quart chicken stock Kosher salt and freshly ground black pepper to taste Canola oil for frying 4 corn tortillas -- cut into 1/8-inch wide strips 1 1/2 cups cooked -- shredded chicken 3 avocados -- halved, pitted, peeled and diced 1/2 cup coarsely chopped fresh cilantro 1 lime -- cut into wedges In a medium stockpot heat the olive oil over medium heat. Add the onions, garlic, tomatoes and jalapenos and cook for 15 minutes, or until the vegetables are pulpy. Pour in the stock, season with salt and pepper and simmer for 20 to 25 minutes. Meanwhile, heat 1 inch of canola oil in a large skillet over medium-high heat. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. This takes about 1 minute. Remove them with a slotted spoon to a paper towel-lined plate and sprinkle them with a little salt while the strips are still hot. To serve, divide the shredded chicken among 4 soup bowls. Ladle the hot soup over the meat. Top with the diced avocado and fried tortilla strips. Garnish with cilantro and lime wedges. Serves: 4 Preparation time: 15 minutes Total time: 1 hour 10 minutes - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 381 Calories; 27g Fat (62.2% calories from fat); 6g Protein; 31g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 2205mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1/2 Fruit; 5 1/2 Fat. NOTES : Tyler Florence writes: "The broth is spicy, the avocado is creamy, and there's a big squeeze of lime at the end -- it's a roller- coaster of flavors in the bowl." Contributed to the FareShare Gazette by Chupa 16 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Grilled Shrimp and Melon Salad Recipe By : Mark Miller of the Coyote Cafe, Santa Fe, New Mexico Serving Size : 3 Preparation Time :2:30 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 15 dried chiles de arbol (or cayenne chiles) 1 1/2 cups olive oil -- for the marinade 1 teaspoon salt 2 cloves garlic -- sliced 1 bunch cilantro -- sliced 2 tablespoons fresh lime juice 35 medium unpeeled shrimp -- heads removed 4 cups Watermelon-Cantaloupe-Honeydew Mix -- diced in 1/2" pieces 3 tablespoons sugar 1/2 cup mint leaves -- finely chopped 2 tablespoons fresh lime juice 1 tablespoon rice wine vinegar 3 cups Romaine lettuce (rib removed) -- cut in wide strips Grind the chiles in a spice mill to form a powder (about 2 tablespoons). In a bowl, mix chile powder with oil, salt, garlic, cilantro, and lime juice. Add shrimp and marinate for 2 to 3 hours at room temperature, or overnight in a refrigerator. Combine melons, sugar, mint, lime juice, and vinegar, and refrigerate for at least 30 minutes. Prepare a hot grill. Remove shrimp from marinade and reserve marinade. Grill shrimp for about 3 minutes, and set aside to cool. Toss the romaine with 4 tablespoons of the reserved marinade, and form a bed of greens on each plate. Drain the melons slightly. Peel the shrimp, toss lightly in some of the reserved marinade. Place melons and shrimp on romaine. Mark Miller writes of this recipe: "This is one of my favorite brunch dishes. It combines the searing heat of shrimp marinated with chiles de arbol and the refreshing taste of ripe melons. Mint provides the perfect accent in this dish as it combines well with the fruit flavors and contrasts with the heat of the chiles. The secret to making this salad is to cool the grilled shrimp in their shells at room temperature rather than refrigerating them, which can toughen and dry them out, and to peel them at the last minute. Feel free to use any combination of melons: only the watermelon is a must!" Serving Ideas : Excellent brunch dish. Contributed to the FareShare Gazette by Robin 4 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1021 Calories; 108g Fat (93.2% calories from fat); 1g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 717mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Stuffed Bell Peppers with Ground Beef and Turkey Recipe By : Art Guyer Serving Size : 3 Preparation Time :0:00 Categories : Volume 8-05 May 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large red bell peppers, or your favorite color 2 tablespoons butter, or olive oil 1/2 cup chopped onion 1 celery ribs, finely chopped 2 large cloves garlic, finely minced 1 pound lean ground beef 1 pound lean ground turkey 1 1/2 cups soft bread crumbs 1 egg, slightly beaten 3 tablespoons cilantro, finely chopped 1 tablespoon Worcestershire sauce 1 teaspoon seasoned salt 1 teaspoon ground black pepper 1 can (8 ounces) tomato sauce, or seasoned tomatoes 1 cup shredded Cheddar cheese, optional Cut the bell peppers in half, top to bottom and remove the stems and seeds; set them aside. Melt butter in a large skillet over medium low heat. Add onions, celery, and garlic. Add the ground beef and turkey and saute together until completely cooked and the vegetables are lightly browned. Add the bread crumbs and season with salt and pepper. Remove from heat and let cool slightly. Work the egg, cilantro, and Worcestershire sauce into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350F oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer. Contributed to the FareShare Gazette by Art Guyer 24 May 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 693 Calories; 43g Fat (56.3% calories from fat); 60g Protein; 15g Carbohydrate; 1g Dietary Fiber; 211mg Cholesterol; 839mg Sodium. Exchanges: 1 Grain(Starch); 8 1/2 Lean Meat; 1/2 Vegetable; 4 Fat; 0 Other Carbohydrates.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.