I'm in need of...

.... a dose of self-pitying negativity!

Anyone seen Kyla?

Ingredients
4 medium artichokes, rinsed well
1/2 lemon, cut into wedges
1/2 cup chopped green onions
2 tablespoons minced garlic
1/2 pound baby shrimp
3 teaspoons Emerils Original Essence, recipe follows
1/2 teaspoon salt
2 tablespoons minced fresh parsley
1 tablespoon fresh minced oregano
1 teaspoon grated lemon peel
2 cups breadcrumbs
6 tablespoons extra virgin olive oil, divided
2 tablespoons freshly grated Parmesan
2 teaspoons lemon juice

Directions
Bring a large pot of water to a boil. One at a time, cut the stems from the
artichokes to leave a neat, flat base. Lay an artichoke on its side, and cut
away the upper third with a sharp knife. With kitchen shears, remove the
prickly leaf tips from each remaining leaf. Rub the cut sides and bottom
with a lemon wedge, squeezing lemon juice onto the cut areas. Place the
prepared artichokes and the lemon wedges in the boiling water and simmer,
partially covered, until the bottom is tender and can be pierced with a
sharp knife and an outer leaf pulls out easily, about 25 minutes. Drain
upside down in a colander. While the artichokes are cooking, heat the 2
tablespoons olive oil in a large skillet over medium-high heat. Add the
green onions and garlic, and cook, stirring for 1 minute. Add the shrimp, 1
teaspoon Essence, salt, parsley, oregano and lemon peel, stirring to mix
well, and cook until the shrimp are pink, about 2 minutes. Remove from the
heat and let cool. Preheat oven to 400 degrees F. When the artichokes are
cool enough to handle, Press the leaves gently back so that the artichoke
opens to reveal the inner choke and prickly leaves. Pull out the cone of
undeveloped white leaves and gently scrape out the choke with a spoon so as
not to damage the heart. In a large bowl combine the bread crumbs, 2
tablespoons olive oil, Parmesan, lemon juice, remaining 2 teaspoons Essence
and shrimp mixture. Adjust seasoning to taste. Gently pull the leaves
outward from the center until the leaves open slightly. Fill the artichoke
cavities with bread stuffing, then pack a little bit into the space between
the leaves. Place the artichokes in a large baking dish and drizzle the tops
with remaining olive oil. Pour 1/2 cup of water into the bottom of the dish.
Bake until the artichokes are golden brown and the bread crumbs develop a
nice crust, about 10 to 15 minutes. Serve warm.

--
Hugs,

CatNipped
See all our masters at: http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, by Mark Edwards, at:
http://www.professional-geek.com/rpcablog/

"Azus" wrote in message
...
... a dose of self-pitying negativity!

Anyone seen Kyla?

Sorry, forgot to add:

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or
container.
Yield: about 2/3 cup

--
Hugs,

CatNipped
See all our masters at: http://www.PossiblePlaces.com/CatNipped

See the RPCA FAQ site, by Mark Edwards, at:
http://www.professional-geek.com/rpcablog/

On Nov 29, 2:25*pm, "CatNipped" wrote:
Sorry, forgot to add:

Essence (Emeril's Creole Seasoning):

I will now return to my regular scheduled salivating.

Blessed be,
Baha

On 29/11/2010 19:23, CatNipped wrote:
Ingredients
4 medium artichokes, rinsed well
1/2 lemon, cut into wedges
1/2 cup chopped green onions
2 tablespoons minced garlic
1/2 pound baby shrimp
3 teaspoons Emerils Original Essence, recipe follows
1/2 teaspoon salt
2 tablespoons minced fresh parsley
1 tablespoon fresh minced oregano
1 teaspoon grated lemon peel
2 cups breadcrumbs
6 tablespoons extra virgin olive oil, divided
2 tablespoons freshly grated Parmesan
2 teaspoons lemon juice


Nah... I like 100% healthy...

Azus wrote:

On 29/11/2010 19:23, CatNipped wrote:
Ingredients
4 medium artichokes, rinsed well
1/2 lemon, cut into wedges
1/2 cup chopped green onions
2 tablespoons minced garlic
1/2 pound baby shrimp
3 teaspoons Emerils Original Essence, recipe follows
1/2 teaspoon salt
2 tablespoons minced fresh parsley
1 tablespoon fresh minced oregano
1 teaspoon grated lemon peel
2 cups breadcrumbs
6 tablespoons extra virgin olive oil, divided
2 tablespoons freshly grated Parmesan
2 teaspoons lemon juice

Nah... I like 100% healthy...

What are you on about?? This looks like a well-balanced and nutitious
meal to me. Who asked you anyway?

Joyce

--
I only like dreaming, all the day long
Where no one is screaming...
-- Men at Work

On 29/11/2010 21:10, wrote:

What are you on about?? This looks like a well-balanced and nutitious
meal to me. Who asked you anyway?

Joyce



All that acid? Nah... It's enough to burn the stomach off even the
thickest of skinned!

On Mon, 29 Nov 2010 23:25:28 +0000, Azus wrote:

On 29/11/2010 21:10, wrote:

What are you on about?? This looks like a well-balanced and nutitious
meal to me. Who asked you anyway?

Joyce



All that acid? Nah... It's enough to burn the stomach off even the
thickest of skinned!

All what acid? You have a half a lemon, some grated lemon peel, and a
couple of teaspoons of lemon juice, mixed with several cups of non-acidic
ingredients. The total acid content of one serving would probably be
less than what you would consume in the average salad.

--
John F. Eldredge --
"Reserve your right to think, for even to think wrongly
is better than not to think at all." -- Hypatia of Alexandria

On 29/11/2010 23:44, John F. Eldredge wrote:
On Mon, 29 Nov 2010 23:25:28 +0000, Azus wrote:

On 29/11/2010 21:10, wrote:

What are you on about?? This looks like a well-balanced and nutitious
meal to me. Who asked you anyway?

Joyce



All that acid? Nah... It's enough to burn the stomach off even the
thickest of skinned!

All what acid? You have a half a lemon, some grated lemon peel, and a
couple of teaspoons of lemon juice, mixed with several cups of non-acidic
ingredients. The total acid content of one serving would probably be
less than what you would consume in the average salad.



Yup... you're right. I mean... how could I possibly argue about food to
an American...

Anyone for a McDonalds?

On 29/11/2010 23:44, John F. Eldredge wrote:

I'm curious... How does someone with a mathematically savvy mind deal
with creationism?

That IS what the Bible teaches, isn't it? Or are you one of those
religious people that prefers to ignore facts...?