Subj : National Celery Month = 5
To   : All
From : Dave Drum
Date : Fri Mar 28 2025 10:31:00

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

     Title: Shrimp Celery Victor
Categories: Seafood, Poultry, Vegetables, Greens
     Yield: 6 servings

     3    Celery hearts; each 2 1/2"
          - wide, 1/2 to 3/4 lb.
 3 1/2 c  Fat-skimmed chicken broth
   1/3 c  Extra-virgin olive oil
   1/3 c  Tarragon vinegar
 1 1/4 lb U-35 shelled, deveined
          - shrimp; rinsed, drained
    12    Canned anchovy fillets;
          - drained
     2 tb Drained capers
     1 qt Lightly packed watercress
          - sprigs; rinsed, crisped
          Salt & pepper

 Trim and discard tough stem ends from celery hearts,
 keeping stalks attached to bases; trim and discard tops
 to make stalks about 8" long. Rinse and drain celery
 hearts. With a vegetable peeler, pare coarse strings
 from outer stalk backs. Cut each heart in half longtway;
 tie each half tightly around center with cotton string.

 Combine celery and broth in a 5 to 6 quart pan (at least
 10" wide). Bring to a boil over high heat; cover, reduce
 heat, and simmer until celery is tender when pierced, 12
 to 15 minutes, turning bundles over halfway through
 cooking.

 Combine olive oil and vinegar in a 1-gallon heavy
 plastic food bag. With tongs, transfer celery from broth
 to bag. Set upright and let cool.

 Meanwhile, add shrimp to broth; bring to a simmer over
 high heat, then reduce heat and simmer, uncovered, just
 until shrimp are opaque but still moist-looking in
 center of thickest part (cut to test), 30 seconds to 1
 minute. With a slotted spoon, lift shrimp from broth and
 add to plastic bag with celery (save broth for other
 uses or discard). Let cool, about 30 minutes, then press
 bag to seal. Turn bag to coat celery and shrimp with
 dressing. Chill until cold, at least 2 hours or up to 1
 day, turning bag occasionally.

 Lift celery from dressing; remove and discard strings,
 and place a bundle on each dinner plate. With a slotted
 spoon, lift shrimp from dressing and mound beside
 celery.

 Crisscross 2 anchovy fillets on each portion, then
 sprinkle with capers. Tuck watercress around celery and
 shrimp. Spoon remaining dressing from bag over salads,
 and add salt and pepper to taste.

 Makes 6 main-dish servings

 RECIPE FROM: https://www.sunset.com

 Uncle Dirty Dave's Archives

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... January 20, 2021 - The end of an error!
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)