[CH] Last Night's Dinner
Jonathan T. Smillie (jsmillie@protix.com)
Fri, 08 Jan 1999 10:49:57 -0600
Hey All,
Thought I'd share this culinary bagatelle which I whipped up for dinner
last night. Easy, nice steady warmth from the green chile, and very tasty!
I've been tinkering with this recipe for a while, but don't have a name for
it yet- any ideas?
N.B. This recipe can be made completely vegetarian by removing the shrimp
and substituting vegetable bouillon for the chicken (or simply omitting
it). Doug from BC could also add some tofu, but I don't think J.B. would
go for that...
Jonathan
1 tsp. vegetable oil
2 cloves garlic, chopped
1 14-oz can peeled whole tomatoes (or 4-6 fresh Roma tomatoes, peeled)
6 oz. New Mexico hot green chile, peeled/seeded/chopped
1 cup white wine
1 chicken bouillon cube (or 1/2 cup strong chicken stock)
1/2 lb medium shrimp, shelled
Pinch saffron (turmeric can be substituted, but the effect's not quite the
same...)
1/2 tsp dried oregano
1/2 tsp ground cumin
Pasta of your choice ( I used bowties last night, but this would also work
with capellini or rotini)
Fresh grated parmesan cheese (for garnish)
While preparing pasta to your liking:
Crush or dice the canned tomatoes, reserving the juice. In a deep skillet
or saucepan, heat the oil until hot; add the garlic and stir to saute. Add
tomatoes, juice, and green chiles (if there is not much juice, add about
1/4 cup water) and allow to simmer for about 5 minutes. Add the saffron,
cumin, chicken bouillon and white wine. Bring to a boil, then reduce to a
simmer for 5-10 minutes. Taste and add a little salt if necessary.
Add the shelled shrimp and oregano, stir to distribute, and cook just until
shrimp are done, about 2 minutes. Arrange pasta in plates or bowls and top
with the shrimp and sauce; sprinkle fresh-grated parmesan to taste.
==============================
Jonathan Smillie
Installation & Training Team Manager
ProTix, Inc.
jsmillie@protix.com / www.protix.com
==============================