"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Shrimp Pasta Supreme, by Mindy Lamb, is from The Wright Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 - 8oz. pkg. vermicelli 1 T. chopped lemon rind 1 T. chopped garlic 1 bell pepper 2 med. carrots 2 med. zucchini 3/4 c. olive oil 1 - 8oz. pkg. shrimp 2 T. fresh lemon juice
Cook vermicelli until tender. Drain and rinse. Chop finely lemon rind and garlic. Slice bell pepper, carrots and zucchini into thin 2-inch strips. Heat olive oil in large frying pan. Brown lemon rind and garlic for 1 minute. Add shrimp and cook until pink. Add bell pepper, carrots and zucchini strips; stir fry for about 3 minutes or until crisply done. Pour mixture over vermicelli. Sprinkle with lemon juice.
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