8 oz angel hair (capellini) uncooked
1 lb asparagus, trimmed cut into 1-inch
2 tsp vegetable oil
5 garlic cloves, chopped
1 cup sliced mushrooms
1/4 cup low-sodium soy sauce
2 tbsp sesame oil
1 tbsp brown sugar
3 tbsp chutney
2 tbsp toasted sesame seeds
1 bunch scallions, finely chopped
1/2 cup vinegar
1 lb frozen medium shrimp - thawed
Directions
Prepare pasta according to package directions; two minutes before
pasta is done, add asparagus pieces. When pasta and asparagus are
done, drain. Place oil, garlic and mushrooms in a 2-quart saucepan.
Saute for 3 to 4 minutes. Add soy sauce, sesame oil, brown sugar,
chutney, toasted sesame seeds, scallions and vinegar. Simmer for 3 to
5 minutes. Add shrimp to the sauce and cook for another 5 to 8
minutes. Toss shrimp and sauce with pasta and asparagus and serve.
Serves 4 to 6
Each serving provides: 609 Calories; 35.7 g Protein; 88.7 g
Carbohydrates; 13.1 g Fat; 138 mg Cholesterol; 167 mg Sodium.
Calories from Fat: 19%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 4 servings
Angel Hair With Shrimp Sesame Sauce Recipe brought to you by Recipe Ideas
Categories: Fish; Sauce; Seafood; Shrimp
The History of Recipes
Written recipes as an idea can be tracked way back into the distant past, in truth as far as early Egypt, and quite possibly further than that. However, these, ancient recipes were just very simple hieroglyphic instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of ancient tablets in ancient 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 having made anyone who tried it feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius assembled a collection of scripts which described recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into starters, main course and dessert, something that is very familiar to us today. Aspicius recounts how the ancient chefs used a good variety of spices and herbs, including a few that will be familiar to modern chefs like thyme, mint and dill. Later on, in the 15th century, the Crusaders brought back many new foods and herbs from Arab countries, including rosemary and coriander. The introduction of these new foods and spices was responsible for an increase in recipe manuscripts, some of which are now in private collections. Over the succeeding few centuries, the powerful families of the West tried to lay on the most extravagent meals, and as a consequence, the best cooks and their recipe collections could command a high salary. Nevertheless, it was during the nineteenth century that haute cuisine and recipe publications rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes to help cooks of their time. When we get to the twentieth century, recipe books are increasing in popularity mostly as a result of more people being able to read, more leisure time and having more money to spend. |
We hope you enjoy this Angel Hair With Shrimp Sesame Sauce recipe.
