Shrimp in Garlic Wine Sauce

4 lbs. lrg. raw shrimp, peeled and deveined
1/4 cup butter
1/2 cup olive oil
8 cloves garlic, finely minced
1/2 cup white wine
1/4 cup cilantro, chopped
1 pinch sea salt
1 pinch white pepper

In a sauce pan, melt the butter and oil over medium-high heat.
Add the garlic and sauté for 1 minute.
Add the shrimp and cook 4 minutes.
Add the wine and cook 3 minutes, stirring frequently.

Place shrimp in bowl, pour sauce over shrimp; sprinkle with cilantro, salt
and pepper to taste.
Serve with old fashion rolls, yellow rice and fried plantains.
Serves: 4
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Old Fashion Rolls

2 2/3 cups Warm water (110 degrees F.)
1 pkg. Active dry yeast
1/2 tsp. Sugar
6 1/2 cups Unbleached bread flour + more for kneading
1 Tbls. Butter, melted
1/2 cup Dry milk powder
2 Tbls. Sugar
1 tsp. Cinnamon
1 Tbls. Salt
2 tsp. Baking powder
2 tsp. Vegetable oil
1/2 cup Warm water mixed with 2 tsp. salt


Pour 2/3 cup of the water into a small bowl.
Add yeast and 1/2 teaspoon sugar.
Let proof about 10 minutes until bubbly.

Combine yeast mixture and remaining water in a large bowl.
Whisk in 3 cups of the flour.
Set in a warm place for 30 minutes.

Stir in butter, milk powder, sugar, cinnamon, salt and baking powder.
Stir in remaining flour; turn out on a lightly floured board and knead for
10 minutes, adding additional flour, if necessary.
Coat dough with oil and return to bowl.
Let rise until doubled in bulk, about 1 hour.


Pour the salt-water mixture into a spray bottle.

Punch down dough and form into oblong rolls about 4 inches long.
Each roll should weigh about 4 ounces.
Place on lightly greased baking sheets that have been dusted with cornmeal.
Let rise about 30 minutes, or until doubled.
Slash tops lengthwise and mist gently with the salty water.

Bake in a preheated 375F. oven for 10 minutes.
Mist again.
Reduce oven temperature to 350F. and bake 25 minutes longer, until rolls
are golden brown.
Makes: 12
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Yellow Rice

1/2 cup oil
1 lrg. white onion, minced
1 clove garlic
1/4 Tbls. Mexican oregano
1 Tbls. lemon juice
1/2 cup tomatoes, diced
2 cups chicken broth
1 pkg. Bijol
1 tsp. salt
1 tsp. ground black pepper
1 1/2 cups rice
pimiento

Sauté oil, onions, garlic, Mexican oregano, lemon juice, and tomatoes to a
simmer in a heavy saucepan.
Mix chicken broth with the Bijol, salt and pepper.
Add chicken broth mixture to the above sauté.
When all boils, add rice.
Cook until done about 20 minutes.
Garnish with pieces of pimiento.
Serves: 4
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Fried Plantains

1/2 cup butter
4 Tbls. olive oil
8 ripe plantains, peeled and cut diagonally into 1 inch slices
Juice from 2 lemons
Juice from 2 limes

In a large skillet, melt the butter with the olive oil over medium heat.
Add the plantain slices and fry approximately 4 minutes on each side,
moving the slices with a spatula occasionally to prevent sticking.
Cook until golden brown.

Remove the plantains from the skillet and let drain on paper towels.
Transfer to a large, warm serving platter, sprinkle with lemon-lime juice
Serve warm.
serves: 4
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--
William Barfieldsr

"A1 WBarfieldsr" > wrote in message
...
> Shrimp in Garlic Wine Sauce

Hey scumbag thief, where did you steal this one?

Dimitri