Shrimp, Green Beans, And Sliced Mushrooms Recipe - Cooking Index
Shrimp, Green Beans, And Sliced Mushrooms Recipe - Cooking Index
| 3/4 lb | 340g / 11oz | Fresh green (string) beans |
| 14 lbs | 6356g / 224oz | Mushrooms (large) |
| 1 teaspoon | 5ml | Fresh lemon juice - (to 2) |
| 36 teaspoons | 180ml | Shrimp (large) |
| 3/4 cup | 177ml | White wine |
| = (dry French vermouth, if possible) | ||
| 1 1/2 tablespoons | 22ml | Minced shallots or scallions |
| 1/4 teaspoon | 1.3ml | Dried dill weed |
| Several grinds black pepper from | ||
| A pepper mill | ||
| Salt - to taste (optional) | ||
| A few sprigs watercress or parsley | ||
| Lemon wedges | ||
| 3 | Tomatoes (medium) | |
| A small pitcher olive oil - (optional) |
The Beans: Several hours or the morning before serving, wash the fresh green beans. Snap off each end with your fingers, pulling down on the seam to remove any lurking strings. This should only take about 2 minutes.
Meanwhile, boil 3 to 4 quarts water. (Add a sprinkling of salt to the water, if you wish.)
Protecting yourself from any splashing hot water, plunge the prepared beans into the rapidly boiling water. Let them boil, uncovered, 5 to 8 minutes until the beans are just cooked through. They are done when they are still a little crunchy and still bright green.
Drain the beans in a colander.
Pour out the boiled water from the saucepan, then run fresh cold water into the pan. Dump the beans into the cold water in the saucepan. The cold water halts the cooking process. It also refreshes the beans and helps them retain their fresh texture and bright green color.
Drain a second time. Dry in a towel and chill the beans in a plastic bag in the fridge.
The Mushrooms: An hour before serving, trim bottoms from the fresh large mushrooms. Wash rapidly; dry them on a paper towel. Slice the mushrooms into thin, neat slices, then toss them in the 1 to 2 teaspoons of fresh lemon juice to prevent discoloration.
Arrange the mushroom slices neatly on a dish; cover with plastic wrap and chill until you are ready to incorporate them into the main dish just before serving.
The Shrimp: Several hours or the morning before serving, peel the raw shrimp.
Simmer the peeled shrimp in the wine, minced shallots or scallions, dried dill weed, pepper, and salt, if using.
Turn the shrimp in the liquid for 2 to 3 minutes, until the shrimp curl, become pink, and are just springy to the touch. Remove them to a bowl as soon as they are done.
Rapidly boil down the cooking liquid to thicken the consistency (about 5 minutes); pour the liquid back over the shrimp, tossing several times. Cover and chill.
The Presentation: About an hour before serving, slice the shrimp in half horizontally so it will look like you have more shrimp!
Arrange them tastefully, either on individual plates or on a platter. Add the prepared beans and mushrooms and the watercress or parsley to the arrangement.
Cut the tomatoes into a total of 6 wedges and arrange them with the salad. Cover the prepared platter or dishes with plastic wrap and refrigerate until serving time.
Pass the lemon wedges as you serve this dish. Also pass around a little pitcher of good olive oil for those who are permitted this luxury.
This recipe yields 6 servings. Serving Size 1/6 recipe (without optional salt or olive oil).
Exchanges Per Serving: 3 Vegetable, 1 Very Lean Meat.
Nutrition Facts: Calories 73; Calories from Fat 8; Total Fat 1g; Saturated Fat 0g; Cholesterol 64mg; Sodium 82mg; Carbohydrates 9g; Dietary Fiber 3g; Sugars 3g; Protein 9g.
Source:
Diabetes Forcast - Aug, 2000 at - http://www.diabetes.org/main/community/forecast/default.jsp
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