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How To make Angelhair Pasta and Grouper
Grouper filet (or other firm Fish) cut int 15 ml Olive oil
2 Cloves minced garlic
1 Onion sliced thin
2 Italian frying peppers
(poblano?) diced 1 Sweet red or yellow pepper
(for color opti Broccoli florets 6 Or 7 brussel sprouts sliced
-fine br or 1/2 c Grated cabbage
1 lg Or 2 sm diced tomatos
Salt and black pepper to Taste 1 1/2 tb Dried basil (ran out of
Fresh) 1 tb Parsley
1/2 c Fresh grated parmeasan (sp?)
Or romano che Cappelini (angelhair pasta) 1. In a skillet, sautee the garlic, onion and frying peppers in the olive
oil until onion is transluscent (about 2 min). Add the Broccoli and let it cook until bright green. 2. Add the rest of the peppers and the brussel sprouts/cabbage, the
tomatoes, basil and salt and pepper. Toss very well so the tomatoes have a chance to cook. Add the grouper andcover for about 5 min. 3. The liquid from the fish mixes with the tomatos for a kind of sauce.
Add the parsley and cover until the fish is cooked all the way through. 4. Take off heat and mix with the cheese. Some people may like more than
1/2
cup of cheese so keep it handy. 5. Serve over Cappelini.
Author's Notes: Here is a kind of throw together recipe I came up with: If you are entertaining you can garnish with fresh parsley and serve with a caesar salad, garlic bread and a nice chablis. The vegetables can vary. I've used mushrooms, spinach, cauliflower etc. Grouper works well with this because it has a lot of flavor. I've used fresh tuna and halibut but prefer grouper. Difficulty : easy. Precision : measure ingredients. Recipe By : Doris Woods dfw@needle..bellcore.com
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Lemon Shrimp with Angel Hair Pasta
• 2 pounds (17 to 21 count) fresh shrimp, peeled and deveined
• Good olive oil
• Kosher salt and freshly ground black pepper
• 1 pound whole wheat or regular angel hair pasta
• 2 tablespoons unsalted butter, melted
• 2 tablespoons honey
• 2 tablespoons almond butter
• Zest and juice of 2 lemons
• Fresh basil leaves
Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2
teaspoon salt and 1/2 teaspoon pepper. Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through. Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the pasta and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the pasta with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 1 teaspoons salt, 1⁄2 teaspoon pepper, honey, almond butter, and about 1/2 cup of the reserved cooking liquid. Add the shrimp, garnish with fresh basil leaves, and serve hot.