Macaroni Grill Pesto and Garlic Shrimp
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2 ounces garlic butter
6 shrimp
2 ounces diced red bell peppers
1 ounce pine nuts
1 ounce white wine
3 ounces pesto
2 ounces heavy cream
2 ounces Parmesan cheese
6 ounces angel hair pasta
Saute shrimp, bell peppers, pine nuts, and white wine until cooked,
approximately 2 to 3 minutes. Add pesto, heavy cream and Parmesan
cheese and cook for 1 minute. Place the cooked pasta in the center
of the plate. Stand the 6 shrimp around the pasta and top with the
garlic/pesto sauce. Garnish pasta with parsley.
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Grilled Flank Steak
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2 lbs. flank steaks
3 tablespoons minced shallots
1 1/2 tablespoons soy sauce
2 tablespoons olive oil
1/2 teaspoon thyme or Italian seasoning
1/2 teaspoon black pepper
juice from 1/2 lemon
Lightly pierce steaks all over with a sharp fork or knife. Whisk
together remaining ingredients and transfer to a large resealable
heavy-duty plastic bag. Add steaks and seal, pressing out excess air.
Marinate steaks at least 6 hours or up to 1 day.
Prepare grill for cooking.
Grill steaks on an oiled rack set 5 to 6 inches over glowing coals,
turning once, about 12 minutes for medium-rare. Transfer to a cutting
board and let stand 5 minutes. Thinly slice steaks diagonally across
the grain.
'The will of God will never take you where the Grace of God will not keep you
~Sugar
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