by Technocook on March 15, 2010
Ever wondered about Primavera. Well it means: Italian (alla) primavera in the style of springtime. Pasta Primavera is usually served with a mixture of fresh vegetables (as zucchini, snow peas, and broccoli)
Ingredients
- 1 package (16 ounces) linguine
- 1 pound uncooked medium shrimp, peeled and deveined
- 2 cups chopped fresh broccoli
- 1 cup sliced fresh carrots
- 1 cup fresh green beans, cut into 2-inch pieces
- 1 medium zucchini, cut into 1/4-inch slices
- 1 medium sweet red pepper, julienned
- 2 tablespoons all purpose flour
- 1-1/4 cups heavy whipping cream
- 3/4 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Making Pasta Primavera
- In a Dutch oven, cook the linguine according to package directions
- add shrimp and vegetables during the last 4 minutes
- Meanwhile, in a small saucepan, combine the flour, cream and broth until smooth
- Add the Parmesan cheese, salt and pepper
- Bring to a boil over medium heat
- cook and stir for 2 minutes or until thickened
- Drain linguine mixture and return to the pan
- Add cream sauce
- Toss to coat
Serve Immediately.
by Technocook on August 28, 2008
A few years ago we were shopping and stopped at the Rain Forest Cafe for a snack. They had some coconut chicken and coconut shrimp that was just wonderful. As we talked to the weighter at the bar, he proceeded to give us a really good description of what they did to make it.
Since then, I have played with the recipe and came up with the following:
1 pound of chicken (thawed and dried and cut unto small pieces) or shrimp
1/2 cup of shredded coconut (chopped fine in the food processor)
1/2 cup of shredded coconut
3 eggs
About 2 Tbs of flour
Oil for deep frying
Heat the oil to ~385 degrees F (enough to cover the meat at least halfway)
Wisk the eggs until well beaten
Add the finely chopped coconut
Wisk in enough to blend well
Add enough flour to make the coating into a thin batter. (Tempura type)
Dip the meat into the batter and then lightly coat with shreaded coconut (I dip it into a small bowl and give it a little roll)
Deep fry until golden brown.
Sauce:
1/2 can of pineapple
Small bottle of BBQ sauce
Put the sauce and pineapple into a blender and pulse until chopped and mixed.
Makes a great appitizer or main dish.
