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Pasta with oysters and shrimp
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| Artist: |
_ |
| Categories: |
Appetizers, Entrees, Exotic, Oysters, Pastas & Noodles, Salads, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Peanut oil | | 2
| tbsp | Flour | | 1
| | Medium yellow onion, chopped | | 1
| tsp | Anchovy paste (optional) | | 3
| cup | Half-and-half | | 2
| drop | Tabasco | | 1
| tsp | Worchestershire sauce | | 1/2
| tsp | Whole thyme | | 1
| pint | Small oysters | | 1
| lbs | Shrimp, * | | 1/2
| lbs | Cooked pasta | | 4
| | Green onions, ** |
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Procedures:
| 1 | * raw and peeled (about 32 to 40 per lb) ** chopped, for garnish heat a large frying pan and add the oil. | | 2 | Stir in the flour and cook this mixture until it is the color of light peanut butter, being careful not to burn it. | | 3 | Add the onions and suate until limp. | | 4 | Stir in the anchovy paste and the half-and-half, stirring carefully to avoid lumps. | | 5 | Turn to a light simmer and add the tabasco, worchestershire sauce and thyme, and simmer for 10 minutes. | | 6 | Add the oysters and shrimp and heat for a few minutes. | | 7 | Do not overcook the seafood. | | 8 | Add salt and pepper to taste and serve over the hot pasta. | | 9 | Garnish with chopped green onions |
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