4 tbsp light margarine
1/2 cup fat free italian salad
1 dressing
1 tbsp garlic -- minced
1 tsp hot pepper sauce
1/3 cup worcestershire sauce
4 bay leaf
1 tbsp paprika
1 tsp dried oregano
1 tbsp dried rosemary
1 tsp dried thyme
1 lemon -- juice of
2 lb shrimp -- not peeled
1/3 cup white wine
12 oz angel hair pasta --
1 uncooked
3 tbsp olive oil
1/2 tsp garlic -- minced
2 tbsp parsley -- finely chopped
Directions
In a large heavy skillet, melt marg. Add remaining ingred (before
pasta) except shrimp and wine. Cook over medium heat until sauce
begins to boil. Add shrimp and cook for about15 min. Add wine and
cook another 10-12 min.
Cook pasta according to package directions, omitting salt and oil.
Drain and set aside.
In a small pan, combine remaining ingre and saute for a few min. Pour
over pasta and toss.
Recipe By : Shape - April 1995
Servings: 6 servings
Barbecue Shrimp W/ Angel Hair Pasta Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Fish; Italian
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions far back into antiquity, at least as far back into recorded history as ancient Egypt, and maybe further still. Interesting though that maybe, these, early cookbooks were just simple pictorial recipes for preparing meals.
In fact, the oldest recipe discovered, according to food historians are some tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius wrote some scripts describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius tells us how the roman meals were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. He also describes how the chefs of Roman times were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like bay, fennel and dill. Later on, we find a couple of interesting books which appeared in the 14th Century - a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the curry that is popular today, but instead descriptions of the types of food prepared for the rich and wealthy people of that time. Later, in the 15th century, people returning from the crusades brought back a variety of foods and herbs from Arab cooking, including coriander, parsley, and rosemary. These new culinary innovations created an eruption in books on cooking, many of which are now in private cookery archives. During the next few hundred years, the powerful and wealthy houses competed to serve up the most exotic meals, and as a consequence, the best cooks and their recipes became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the twentieth century, cook books are highly popular mostly as a result of more people being able to read, people having more spare time and disposable income. Like it or not, the introduction of TV gave us TV cooks and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like those on this recipe site. |
We hope you enjoy this Barbecue Shrimp W_ Angel Hair Pasta recipe.
