1 stephen ceideburg
1 handful fresh parsley
1 green capsicum
2 onions
1 handful fresh basil
1 handful fresh mint
4 to 6 cloves garlic, crushed
1 large can italian tomatoes, chopped
6 large blue crabs swimmers
1/3 cup olive oil
1 large pinch cayenne pepper
1 large pinch salt
Directions
A great lunch or dinner in less than half an hour. Bring this to the
table in its cooking pan complete with ladle. Serve vat good Italian
bread mop up the sauce and a green salad on the side.
Coarsely chop a handful parsley, one green capsicum, 2 onions, a
handful of fresh basil and another of mint. Finely chop or crush 4-6
cloves of garlic. Open a large tin of peeled Italian tomatoes and
roughly chop them. With a cleaver or large knife, chop 6 blue
swimmers in quarters, with one cut down the centre of the body, the
other across, leaving the legs attached to the body. With a hammer,
gently crack the claws and areas of harder shell.
In a paella pan, large deep frying pan or wide saucepan, heat 1/3 cup
olive oil. Add the onions. garlic, capsicum and parsley and stir-fry
for a couple of minutes. Add tomatoes and some of their liquid,
basil, mint, a good pinch of cayenne pepper and salt and simmer 5
minutes, stir in crab, simmer for a further 10 minutes, adding more
tomato liquid if sauce becomes too thick Serve.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/18/93. Courtesy Mark Herron.
Servings: 6 servings
Blue Swimmers In Tomato Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Tomato
The History of Recipes
Academics have found proof that recipes existed way back into antiquity, in fact as far back as the early Egyptians, and maybe further still. Interesting though that maybe, generally, these old recipes were just very basic pictorial instructions for food preparation.
As we move on, we find a couple of cookery books which were published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian curry that is popular today, but instead accounts of the types of meals eaten by the wealthy. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from the holy lands, including basil and rosemary. These new culinary innovations led to a torrent in books on cooking, many of which are kept safe in private cookery archives. The arrival of television gave us TV cooks and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Blue Swimmers In Tomato Sauce recipe.
