Title: Shrimp And Fresh Herb Spaetzle with Creamy Tomato Sauce
Categories: Ckright3
Yield: 4 servings

8 oz Shrimp; peeled and deveined
3/4 c Heavy cream
1 c Flour
2 Egg yolks
2 tb Mixed chopped herbs
(such as parsley; basil and
-chives)
Salt; to taste
Freshly-ground black pepper;
-to taste
3 tb Clarified butter or canola
-oil
Creamy Tomato Sauce; see *
-Note
=== GARNISH ===
Basil-Mint Oil; see * Note
Diced seeded tomatoes
Chopped parsley

* Note: See the "Creamy Tomato Sauce" and "Basil-Mint Herb Oil" recipes
which are included in this collection.

Puree the shrimp in a food processor adding cream to make a smooth mixture.
In a bowl, beat the shrimp with the flour, egg yolk, herbs, salt and pepper
until smooth. Using a coarse sieve or colander, force the dough through the
holes letting it drop gently into lightly-salted boiling water. Cook for 2
to 3 minutes or until the spaetzle floats to the surface. Drain and cool.
To serve, saute the spaetzle in clarified butter until lightly browned and
crispy. Drain on paper towels and keep warm. Spoon Creamy Tomato Sauce onto
plates and distribute spaetzle on top. Drizzle Basil-Mint Herb Oil around
the perimeter of plate and sprinkle diced tomato and chopped parsley on
top. Serve immediately. This recipe yields 4 to 6 servings.

Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9629 broadcast 08-07-1996) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

09-02-1996

Recipe by: John Ash

Converted by MM_Buster v2.0l.