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Lemon Seafood Pasta Chez Sherra


Egyptian Food and Recipes

 

 


Very Easy, very elegant, from my very good friend.


Ingredients:

 

* One pound shrimp (31-40 count)

* One pound scrod filets

* One anaheim or other "mildly hot" fresh green pepper. (about 5 inches long-diced)

* one cup broccoli florets (pre-cooked until just a bit tender-I did this for 2 minutes in microwave)

* Pint of fresh mushrooms, washed and sliced-leave a few whole

* one large roma tomato-diced

* two lemons-juiced

* 1/4 cup Gazebo Room dressing (Greek salad dressing)

* 4 Tablespoons butter (not margarine)

* Salt

* Pepper

* about 1/2 C water

* 2 T flour

 


Instructions:



Bowtie Pasta (4 servings worth-cooked al dente in salted water (1 teaspoon salt per quart) with the juice of one lemon added to the pot. (Really!) This makes the pasta tasty!


Saute shrimp in large skillet with mushrooms and peppers in 2 tablespoons butter on medium high heat about 3 minutes until shrimp are opaque and pink. Remove shrimp. Turn heat down. Cool shrimp slightly, peel and set aside. Keep mushrooms, peppers, cooking to soften. Don't let it dry out. (this is a stopping point if you need more time to peel the shrimp, add the liquid ingredients first then add the fish when you are ready)



Add to mushrooms: juice of one lemon, diced tomato, dressing, rest of butter and scrod cut into large pieces (one pound filet will make about 8 pieces) Try to get pieces about the same size. Saute, and add water so the fish steams. Keep heat on medium. Turn fish pieces gently to cook through. This will take less than 5 minutes-when fish looks solid white and flakes with fork it is done. Toss broccoli and shrimp back in skillet. Remove about 1/4 cup hot liquid from skillet, stir flour into the hot liquid until smooth, then gently stir this mixture back into the skillet, trying not to break up the fish. Cook one to two minutes longer. This will slightly thicken the sauce, but will not be thick like gravy. Serve over hot pasta. Makes 4 servings.

 

 

Last Updated: June 7th, 2011


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