Recipe By : La Bone Cuisine/New Orleans SPCA Cookbook (recipe
contributed by Maximo's Italian Grill in New Orleans)
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish, Comp, Meat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pieces sun-dried tomatoes
1/4 cup garlic -- chopped
1 teaspoon cayenne pepper
1 cup extra-virgin olive oil
24 medium shrimp -- peeled
1/2 cup arugula -- chopped
1 teaspoon salt
1 pound cheese tortellini -- cooked
1/2 cup romano cheese -- grated
Rehydrate tomatoes and cut into julienne strips. Saute garlic and cayenne
pepper quickly in olive oil in skillet. Add shrimp and tomatoes. Cook
until shrimp are nearly done (see note). Add arugula and salt. Cook just
until shrimp are tender. Toss with pasta and cheese in serving bowl.
Yield: 4 servings.
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NOTES : Note: cook fresh shrimp for a maximum of 3-4 minutes or they will
get tough.
Lucy's version: use one and a half times the tomatoes, arugula, and shrimp,
increase the other non-pasta items, and substitute K Paul's seafood
seasoning for salt. When making this substitute, I halve the cayenne pepper.
