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May 2019

Lamb Recipes

Salad Recipes

Quail Breasts and Truffle Salad

Quail Breasts and Truffle Salad Recipe
Herb vinaigrette (see below) Truffle juice vinaigrette (see below) 32 Asparagus tips 50 g Chanterelles ...

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Le Loup's Shrimp St Tropez Recipe

Le Loup's Shrimp St Tropez recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Le Loup's Shrimp St Tropez recipe  PDF


2 tb Olive oil
24 lg Shrimp cleaned/deveined
2 md Red bell peppers
2 md Green bell peppers
10 md Mushrooms halved
6 oz Spinach
2 tb Shallots, fresh chopped
2 tb Parsley, fresh chopped
2 tb Basil, fresh chopped
1 ts Oregano, fresh chopped
1 ts Thyme, fresh chopped
Salt and amp pepper to taste 3 tb Pernod or Ricard anise lique
1/4 c White wine, fruity such as
Rhine or Vouvray
Angel hair pasta OR Basmati rice OR Potatoes boiled/quartered cored, seeded and sliced into rings about 1/2 a bunch, or 4 cups loosely packed, with small leaves left whole and larger leaves chopped rinsed and drained well 1. Heat olive oil in a large skillet. Add shrimp, peppers, mushrooms,
spinach, shallots and herbs. Season with salt and pepper. Saute, stirring, over high heat for 2 minutes. Reduce heat to medium and cook until shrimp are opaque, about 3 to 5 minutes. 2. Add Pernod. Raise heat to medium high, stand back and ignite with
long match to flambe. When the flame dies out, stir in wine and simmer for 3 minutes. 3. Arrange shrimp, vegetables and sauce on plates around cooked
angel hair pasta, basmati rice or potatoes. Source: Le Loup french cafe, 3348 N. Sheffield, Chicago, Illinois (reprinted in the Chicago Sun Times, September 25, 1996)

Le Loup's Shrimp St Tropez recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
760 people have voted
Last Reviewed on 2019-05-25



Saturday, May 25 2019 Download & Print Le Loup's Shrimp St Tropez recipe  PDF   Lamb recipes RSS   New

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1 sm Onion chopped 1 ts Olive oil 1 1/2 c Chicken broth (preferably home made) 1 1/4 c Couscous 8 oz Artichoke hearts, WATER PACKED 1 md Tomato firm ripe 2 tb Basil, fresh chopped 1 tb Capers, prepared drained 1/4 ts Pepper In a 2 1/2 qt saucepan over medium high heat, frequently stir onion and oil until onion is lightly browned, about 5 min. Add broth and bring to a boil over high heat. Cover pan and remove from heat. Let stand until couscous absorbs broth, about 5 minutes. Meanwhile, drain artichoke hearts and cut into 1/2 chunks. Core and dice tomato. Wi...

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