Posted by admin on 23rd August 2009
Shrimp Curry
1 (7 1/2 ounce) can cream of mushroom soup
1 teaspoon minced onion
1 teaspoon curry powder
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
1 (7 ounce) package frozen shrimp
1/4 cup sour cream
Hot cooked rice
Assorted condiments: raisins, chopped nuts, chutney, chopped
tomatoes, chopped green peppers and shredded coconut
In 1-quart saucepan combine mushroom soup, onion, curry powder, parsley and paprika. Bring to a boil, stirring occasionally. Stir in shrimp, return to boil. Reduce heat; cover and simmer 5 to 10 minutes or until shrimp is tender.
Gradually stir about 1/2 cup of the hot mixture into the sour cream. Return to remaining hot mixture in saucepan. Heat through, but do not boil. Spoon curry mixture over hot cooked rice. Serve with any of the assorted condiments.
Serves 2.
Be fit for more than the thing you are now doing. Let everyone know that you have a reserve in yourself that you have more power than you are now using. If you are not too large for the place you occupy, you are too small for it. — James A. Garfield
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Posted by admin on 19th August 2009
Scallops Coquille St. Jacques
Posted by jerseyjan at recipegoldmine.com 7/21/01 6:28:52 pm
At a time when I was very gun shy about using the microwave for cooking, I was given this recipe by a friend. Much surprised by the results.
1 pound sea scallops
1 cup white wine
3/4 cup water
1 tablespoon lemon juice
1 bay leaf
1 tablespoon parsley , chopped
1/4 pound mushrooms, chopped
6 tablespoons butter
4 tablespoons flour
2 egg yolks
4 tablespoons heavy cream
Bread crumbs
In a 3-quart casserole dish, combine wine, water, lemon juice, bay leaf and parsley. Cover and microwave 100% for 3 minutes.
Add scallops and mushrooms, cover and cook for 6 minutes on medium-high; stir once. Remove bay leaf and drain, reserving 1 3/4 cups broth.
In small bowl, melt 4 tablespoons butter, stir in flour and add reserved broth. Whisk thoroughly. Microwave 3 to 4 minutes until thick and smooth.
Blend egg yolks and cream and add to sauce. Stir and cook an additional 2-3 minutes. Don overcook.
Place scallops and mushrooms into a 7 x 12-inch dish. Spoon cream sauce over and sprinkle with bread crumbs. Dot with butter.
Microwave on high 2 minutes to heat through. Garnish with parsley and paprika. If desired, can be browned 10 minutes in 400 degree F oven.
He who knows nothing doubts nothing. — Italian Proverb
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