8 large prawns, shelled and
1 deveined, per person
1/2 cup sweet butter
2 cl garlic, minced
4 white mushrooms, cleaned,
1 per person
1 juice of 1 lemon, per four
1 people
1 fettucine noodles, cooked
1 and drained
1 grated romano cheese, to
1 taste
Directions
Contributed to the echo by: Janice Norman CELEBRATION SHRIMP In a
frying pan, combine the garlic and butter over medium heat until the
butter is melted. Place the shrimp and mushrooms in the pan and saute
until shrimp is done, turning the shrimp and mushrooms occasionally.
Put the hot fettucine noodles on each plate. Top with a serving of
shrimp and mushrooms, leaving the butter/garlic mixture in the pan.
Pour the lemon juice over the butter/garlic mixture and heat,
stirring for 1-2 minutes. Pour the butter/garlic mixture over the
fettucine.
Shake the grated cheese over each serving (we let everyone do his/her
own) and serve.
Servings: 4 servings
Celebration Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into the far past, at least as far back into recorded history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for preparing meals.
The truth of the matter is, the most ancient recipe discovered, according to experts is a collection of clay tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful and exhilarated. As we move into Roman times around 25BC a roman called Apicius compiled some scripts showing how to cook the recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks were skilled in the use of a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example thyme, rue and parsley. Moving on, there were some interesting books published in the fourteenth century : a recipe book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian food that is served today, but instead descriptions of the types of food eaten by the upper classes. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from the holy land, including spices like basil and rosemary. These new spices and herbs was responsible for an eruption in recipe publications, some of which are now in academic collections. By the advent of the 1900s, cookery books were greatly in demand as a result of better eduction, people having increased spare time and disposable income. Like it or not, the introduction of TV gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes such as those found on sites such as this. |
We hope you enjoy this Celebration Shrimp recipe.
