Gary Rawson/ Executive Chef- General Jackson

Monday, July 10, 2000

1 1/2lb jumbo shrimp
1/2c flour
1/4c clarified butter
3oz chopped garlic
1/4c white wine
1/2c cleaned, seeded, and chopped tomatoes
2c of a combination of your favorite fresh
vegetables (pre-blanch carrots, broccoli and cauliflower
fresh grated parmesean cheese
chopped parsley
fresh basil sprig
8oz box of fettuccini pasta

Directions: Cook and drain your pasta. In a medium heated sauté pan add the clarified butter and garlic until they begin to sizzle. Flour the shrimp and add them the pan turning them over occasionally to disperse the flour evenly, approximately 3 minutes. Add wine and stir the mixture a few moments before adding the diced tomatoes and vegetable mixture. Toss or turn the vegetables, sauce and shrimp a few

times until evenly mixed and hot. Serve over fettuccine pasta and top generously with fresh-grated parmesan cheese and a pinch of chopped parsley. Garnish with basil sprigs and serve.

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