Subj : Chocolate and Armagnac Sl
To   : Ben Collver
From : Dave Drum
Date : Sun Jan 07 2024 06:13:00

-=> Ben Collver wrote to Dave Drum <=-

BC>   Re: Chocolate and Armagnac Sl
BC>   By: Dave Drum to Ben Collver on Sat Jan 06 2024 06:27:00

DD> You might want to add "Booze" to your categories. Armagnac is a fancy
DD> brandy - cousin to cognac.

BC> Thanks for catching that.  I updated my copy of the recipe.

Service with a smile. I am still catching errors in my collected bastch
of recipes.

I collected this one - and as I was putting it into Meal Master format
it shot to the top of my "Round Tuit" list.

I substituted two 14 1/2 oz cans of diced tomatoes w/green chilies for
the cherry/grape tomatoes and the crushed red pepper flakes. Other than
that .... I'll make that again.

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Pasta
Categories: Seafood, Vegetqables, Pasta, Herbs
     Yield: 5 Servings

          Salt
     1 lb Long pasta
     1 lb Large (U20) peeled, deveined
          - shrimp; tails optional
     4 tb Unsalted butter
     3 tb Extra-virgin olive oil
   1/4 c  Thin sliced garlic (7 or so
          - cloves)
     2 pt Cherry or grape tomatoes
   1/4 ts Crushed red pepper; more to
          - taste
   1/2 c  Dry white wine
   1/3 c  Chopped fresh parsley; more
          - to serve
          Lemon zest; to serve

 Bring a large pot of salted water to a boil. Add the
 pasta and cook according to the package instructions
 until al dente. Scoop out 1/2 cup of the cooking water,
 then drain the pasta in a colander and return it to the
 pot.

 Meanwhile, pat the shrimp dry with a paper towel and
 season with 1/2 teaspoon salt. In a large (12-inch)
 skillet, heat the butter and olive oil over medium heat.
 Add the garlic and cook until lightly golden, 1 to 2
 minutes. Add the tomatoes, crushed red pepper and 1
 teaspoon salt; cook, stirring occasionally, until most
 of the tomatoes have burst, 6 to 8 minutes.

 Add the wine and reserved pasta water, bring to a simmer
 and cook for 2 minutes, until slightly reduced. Stir in
 the shrimp and cook until they are just starting to turn
 opaque, about 3 minutes. Pour the sauce and the shrimp
 over the pasta and toss well. Add the parsley and toss
 again.

 Transfer the pasta to bowls. Top with the lemon zest and
 more parsley. Sprinkle on more crushed red pepper, if
 desired. Serve immediately.

 By: Lidey Heuck

 Yield: 4 to 6 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

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