|
Pamela Rice Hahn
|
|
Dried
Foods Gourmet: |
|
|
Smoked
Shrimp Pasta |
|
|
 |
|
Quick and delicious and under 400
calories! Borrowing a phrase from Alton
Brown, in my opinion, this is "good eats!" |
|
|
Ingredients Per
Serving:
1 tablespoon extra-virgin olive oil
6 Ducktrap
River smoked shrimp
1 teaspoon Maple Leaf dried minced onion
1/4 teaspoon dried minced garlic
1 tablespoon Maple Leaf dried mushrooms*
4 jumbo olives, sliced
1 tablespoon grated Parmesan cheese
1 cup cooked pasta (spaghetti)
In a nonstick skillet, heat 2 teaspoons of the olive oil
until just smoking. Add the shrimp. Sauté the shrimp until it's
warmed, then add the dried minced onion, garlic, and mushrooms.
Toss and stir-fry for another 30 seconds. Add the sliced olives,
Parmesan cheese, and 1 teaspoon extra-virgin olive oil and toss
with the pasta. Serve.
*Note that I didn't reconstitute any of the dried
vegetables. The onion and garlic are small enough dices that
stir-frying is enough to reconstitute them. The mushrooms
do retain a bit of a crunchy texture; however, because they
absorb the smoky flavor from the shrimp, they act as "mock
bacon" in the dish.
Nutritional Analysis:
Calories per serving: 395.10
PCF Ratio: 14-43-43
Protein per serving: 14.08 g
Carbohydrate per serving: 42.32 g
Fat per serving: 18.84 g
Sat. Fat: 3.41
Cholesterol: 63.93
Sodium: 606.79***
Fiber: 3.1
Nutritional Analysis done with Nutribase
2001
***See "tips" below.... |
|
|
|
|
|
 To
reduce the amount of sodium in this dish, I soaked the smoked shrimp
and the olives in water. I put the shrimp in one coffee cup
and the olives in another and covered them with bottled water. I let
them soak for a few minutes, then drained the water, added more, and
repeated the process several times. Pat the shrimp dry with paper
towels before adding them to the skillet sauté. Likewise dry the
olives before you slice them and set them aside to add to the dish
when you assemble it.
If
using regular shrimp instead of smoked ones, you can achieve a
similar "smoky" flavor by sautéing them in a
mixture of 1 teaspoon of olive oil and 1 teaspoon of bacon fat. An
alternative that's lower in fat is to sauté the
shrimp in 1 teaspoon of olive oil and 1/8 teaspoon of Minor's
ham base. (I prefer the smoky flavor of their ham base over
the bacon base, but your tastes may differ. The Minor's
ham base only adds a trace of a calorie and no fat!)
If
you prefer "softer" mushrooms in the dish, first reconstitute the
mushrooms by pouring boiling water over them and letting them rest in a covered
dish for a few minutes before draining and sautéing them. Another option is to
use freeze-dried mushrooms, which will rehydrate during the sautéing process.
|
|
|
|
|
|
|
|
Article,
recipe, and photos:
Copyright © 2002-2006 Pamela
Rice Hahn
All Rights Reserved
For reprint permission or for other writing assignments, contact
the author. |
|
|
|
|
|
|
|
Sample Recipes Index
(No artificial sweeteners used in the
recipes -- anywhere, anytime!)
Sample Recipes Index
Lazy About Grilling:
the feet up, hands down easiest ways to barbecue
by Pamela Rice Hahn
Lazy About
Grilling Web site
|
