RECIPES
SCAMPI CONCASSE PRIMAVERA
Gary Rawson/ Executive Chef- General Jackson
Monday, July 10, 2000
Ingredients:
1 1/2lb jumbo shrimp
1/2c flour
1/4c clarified
butter
3oz chopped garlic
1/4c white wine
1/2c cleaned, seeded, and
chopped tomatoes
2c of a combination of your favorite fresh
vegetables
(pre-blanch carrots, broccoli and cauliflower
fresh grated parmesean
cheese
chopped parsley
fresh basil sprig
8oz box of fettuccini
pasta
Directions: Cook and drain your pasta. In a medium heated sauté pan add the clarified butter and garlic until they begin to sizzle. Flour the shrimp and add them the pan turning them over occasionally to disperse the flour evenly, approximately 3 minutes. Add wine and stir the mixture a few moments before adding the diced tomatoes and vegetable mixture. Toss or turn the vegetables, sauce and shrimp a few
times until evenly mixed and hot. Serve over fettuccine pasta and top generously with fresh-grated parmesan cheese and a pinch of chopped parsley. Garnish with basil sprigs and serve.
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