Wednesday, May 10, 2006

R,S,C #13 Recipes

Variety again! Just what I'm always looking for ;o)


Ian's Baked Mushroom Caps

24 large cremini (brown) mushrooms, stems removed
1 C grated cheddar cheese
500g (1 lb) cocktail shrimp, cooked and drained
1 C snow peas, trimmed and chopped
1 8oz tin water chestnuts, drained
3 cloves garlic, minced
freshly ground black pepper
1 tsp basil
1 tsp ground chipotle pepper
Extra virgin olive oil

Preheat oven to 375F.
Place all ingredients except mushrooms and cheese into a food processor, and
pulse three or four times to blend, but not puree.
Place mushrooms on a baking tray, and brush the inside of each one with a
little olive oil.
Spoon a heaping tablespoon of the mixture into each cap and top each
mushroom with the grated cheese.
Bake at 375 for 15 minutes until golden brown.
Compulsive Writer:

Shrimp Stir-Fry

Cook up a batch or sticky rice or your favorite lo-mein or yakisoba

Stir fry generous amounts of shrimp, sliced mushrooms and snow peas
with a little grated carrot and thinly sliced onion.

Toss in your favorite stir-fry or yakisoba sauce.

Serve over noodles or rice.

The original recipe that the three ingredients came from:

Spring Shrimp Salad
6 servings

10 Asparagus spears, first 4- inches cut in 1 in. pieces- save rest for soups, etc.
1 Carrot, cleaned and sliced- diagonally
1 T Olive oil
2 T Water
6 Onions, green, sliced diag.
1/4 lb Snow peas
1/2 Red pepper, slivered
1/4 lb Mushrooms, sliced
Cherry tomatoes
1/4 lb Fettuccine, cooked, cooled
16 lg Shrimp, shelled and deveined
2 tb Olive oil
2 Garlic cloves, minced
1 ts Dill
1 ts Salt
Juice of 1 lemon
6 c Salad greens, mixed


1/2 c Olive oil, light
1/4 c Sesame oil
1/4 c Rice vinegar
1 1/2 tb Soy sauce
4 dr Hot chili oil
1/2 ts Sugar
Juice of 1 lemon
Salt and pepper to taste

Saute asparagus and carrot in oil and water for 2 minutes. Add green
onions and snow peas and cook until crisp tender. Drain vegetables.
Add red pepper, mushrooms, tomatoes and fettuccine. Saute shrimp and
garlic in 2 tablespoons olive oil. Sprinkle shrimp with dill, salt
and lemon juice. Cook until shrimp is done. Add to vegetable mixture.
For dressing: Blend all ingredients. Pour on shrimp mixture;
refrigerate at least 1 hour. When ready to serve, divide greens
between 6 plates and top with shrimp and vegetable mixture.

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