Tonight's Birthday Dinner Menu

[sylvia]

Mary’s Birthday Dinner

Salt & Pepper Shrimp

Caprese Salad on Sticks

Frico

Pear, Port and Parsnip Soup garnished with Stilton

Chicken Wellington

Mushroom Parmentier

Caramelized Pearl Onions

Asparagus

Champagne BlueBerry Fool

Cookies

 

[dawn_mo]

Hi Sylvia, would you please share your recipe for salt and pepper shrimp?

I love salt and pepper anything. Also your Chicken Wellington? When you get a chance, no rush. Thanks!

 

[sylvia]

Salt and Pepper Shrimp

I love the simplicity of this recipe and people scarf down these beauties.

Salt and Pepper Shrimp (A Laura Calder Recipe)
Yield: 6
Ingredients:
Salt and Pepper Shrimp

* 2 tbsp olive oil
* 24 x medium shrimp (thawed are fine), peeled
* 1 tsp coarse sea salt or fleur de sel
* 1 tbsp mixed peppercorns (especially pink and black), cracked


Directions:
Salt and Pepper Shrimp

1. Heat the oil in a frying pan. Add the shrimp, tossing the pan to coat, then immediately add the salt and pepper. Keep tossing until the shrimp have turned pink and curled, 2 to 3 minutes. Slide onto a plate, pierce with toothpicks, and serve straight away.

 

[dawn_mo]

Wow that was fast! Thanks so much. Do you think I could sub Szechuan peppercorns for the pink and

black? I have pink and black, but I am always looking for excuses to use the Szechuan peppercorns. Thanks for posting! I have calimari like this too, and loved them.

 

[sylvia]

Use whatever pepper you please. I'm sure the shrimp will still be great.

 

[richard-in-cincy]

Sylvia, the menu sounds incredible! Congrats!

Love salt and pepper shrimp. I saw some Chinese people being served this dish at the Chinese restaurant I go to and I asked about it. It wasn't on the menu. So of course I had to order it. They always laugh when I call to order it now.

 

[sylvia]

Thanks Richard. Everything turned out well.

 

[joe]

Syvia, this belongs in the Menus section.

 

[sylvia]

Posted in "Menus" complete with recipes.

 

[joe]

Thanks, Sylvia. The soup and the chicken are both on my to-try list.

 

[cheezz]

**lightbulb just went on** -- I make those Parmesan Crisps all the time, but in a skillet....

never thought of making a lot at once in the oven - DUH! Is there a reason you make them oval?

THANKS!

 

[cheezz]

Sylvia - question about your Chicken Wellington.....

It says "8 leaves of phyllo". Then the directions say to cut each on in half, and roll the 4 chicken breasts in half a piece....?? Why would you cut 8 leaves (making 16 halves), then use only 4 of them?

Am I missing a step?

 

[sylvia]

Actually I made my parmesan crisps round.....I used a cookie cutter and dropped a

tablespoon of parmesan into it and spread it around, then lifted the cookie cutter. It made clean round shapes.

 

[sylvia]

I guess when writing my instruction I wasn't clear. I used 4 sheets per piece of chicken. I'll go

back and look at the recipe and make the correction. Now that I've made them I would only use 3 sheets of phyllo per piece of chicken.

 

[cheezz]

oh, you're just SO clever! That gives me an idea about other shapes...hmmmm

 

[cheezz]

4 sheets was just too much, huh? Thanks for fixing the recipe smileys/smile.gif