Post by Chris in NM on Nov 9, 2004 12:50:40 GMT -6
We had some bloody Mary liquid mix leftover and I wanted to use it up. Found a recipe to use it with some shrimp I wanted to fix. Below is the results. Very good! The mix replaced tomato sauce and gave the dish an excellent taste! I added the mushrooms, olives and green onions.
Bloody Mary Shrimp & Pasta - my way
½ lb. fresh med. to lg. shrimp, peeled and deveined
2 cloves garlic, crushed
1/8 c. olive oil
2 green onions, diced finely OR 1 Tbl. dried chives
½ lb. fettuccine
1 can sliced mushrooms, drained OR 1 pkg. fresh mushrooms, sliced (optional)
1 stalk celery, finely diced
1 can sliced black olives, drained
1 to ½ c. bloody Mary mix - liquid (no alcohol)
shredded Italian cheese
Cook pasta according to directions: drain and keep warm. Saute shrimp with garlic & chives in olive oil 10 minutes. Add mushrooms and olives and continue sautéing for 10 minutes. Add bloody Mary mix and pasta and simmer 10 minutes. Add shredded cheese and cook till melted. Serve with fresh French bread. Serves 4
Bloody Mary Shrimp & Pasta - my way
½ lb. fresh med. to lg. shrimp, peeled and deveined
2 cloves garlic, crushed
1/8 c. olive oil
2 green onions, diced finely OR 1 Tbl. dried chives
½ lb. fettuccine
1 can sliced mushrooms, drained OR 1 pkg. fresh mushrooms, sliced (optional)
1 stalk celery, finely diced
1 can sliced black olives, drained
1 to ½ c. bloody Mary mix - liquid (no alcohol)
shredded Italian cheese
Cook pasta according to directions: drain and keep warm. Saute shrimp with garlic & chives in olive oil 10 minutes. Add mushrooms and olives and continue sautéing for 10 minutes. Add bloody Mary mix and pasta and simmer 10 minutes. Add shredded cheese and cook till melted. Serve with fresh French bread. Serves 4