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Somethin' Good is Always Cookin' (Recipes)
Shrimp Provencal
2 tablespoons olive oil
1 tablespoon garlic, chopped
Thyme, to taste
Basil, to taste
Red pepper, to taste
Salt and pepper, to taste
1 (15-ounce) can diced tomatoes
10 pitted ripe olives, quartered
3 tablespoons white wine
12 jumbo shrimp, peeled and deveined
½ pound linguini, cooked al dente
Heat up a saute pan and add oil, onions, garlic, thyme, basil, salt and pepper. Cook over low heat until onions are translucent.
Add tomatoes, olives and white wine. Simmer for 5-10 minutes. Poach shrimp in sauce for five more minutes. Remove shrimp and lay on top of linguini. Pour sauce over shrimp. Serve with Romano cheese.
Serves two. Recipe easily doubled or tripled.
From Hyatt Regency, O'Hare.
Drusilla's Health and Wellness Recipes
Quick Spinach and Seafood Soup
12 oz. firm skinless fish fillet (sole, cod or flounder)
1 cup water
1 tablespoon soy sauce
8 oz. tiny cooked shrimp
½ tablespoon minced ginger
1 cup peeled, sliced cucumber
½ tablespoon minced garlic
8 oz. sliced mushrooms
1½ ounces spaghetti (about 1 cup broken pieces)
¼ cup chopped green onions
4 cups chopped spinach leaves
Heat broth, water, soy sauce, ginger and garlic to a rolling boil in large pan.
Break pasta into 1-inch pieces and add to broth mixture; reduce heat and simmer until pasta is done, about 4 minutes.
Slice fish into ½ inch cubes. Add shrimp, fish, cucumber, mushrooms, and green onions to broth; simmer until fish flakes with a fork, about 2 minutes. Fish cooks fast, do not overcook.
Stir in spinach. Taste, adjust seasoning. Serve hot with whole grain bread.