| The Little Fish Company |
| This Week's Special |
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| Prawns and Asparagus Medley |
Ingredients:
1 lb. fresh asparagus, trimmed and cut into 1 inch pieces
6 oz dry linguini
2 lbs. fresh wild white prawns
1 tsp. margarine
2/3 cup chopped onion
1/2 cup diced green pepper
8 oz. sliced fresh mushrooms
1 tsp. dried thyme
1/4 tsp. pepper
1/8 tsp. salt
1/8 tsp. celery seeds
2 Tbsp. lemon juice
Directions:
Peel and devein all of the prawns
Cook pasta according to package directions; drain and set aside. Meanwhile, bring 6
cups water to a boil and add shrimp. Cook 3 to 5 minutes or until done. Drain well and
set aside. Coat a large nonstick skillet with cooking spray; add margarine. Heat over
medium high heat until margarine melts. Add asparagus, onion, and green pepper and
saute until crisp tender. Add mushrooms, thyme, pepper, salt and celery seeds. Cook
until mushrooms are tender, about 3 or 4 minutes, stirring constantly. Stir in shrimp and
lemon juice and cook until heated. Combine pasta with shrimp mixture to serve.
1 lb. fresh asparagus, trimmed and cut into 1 inch pieces
6 oz dry linguini
2 lbs. fresh wild white prawns
1 tsp. margarine
2/3 cup chopped onion
1/2 cup diced green pepper
8 oz. sliced fresh mushrooms
1 tsp. dried thyme
1/4 tsp. pepper
1/8 tsp. salt
1/8 tsp. celery seeds
2 Tbsp. lemon juice
Directions:
Peel and devein all of the prawns
Cook pasta according to package directions; drain and set aside. Meanwhile, bring 6
cups water to a boil and add shrimp. Cook 3 to 5 minutes or until done. Drain well and
set aside. Coat a large nonstick skillet with cooking spray; add margarine. Heat over
medium high heat until margarine melts. Add asparagus, onion, and green pepper and
saute until crisp tender. Add mushrooms, thyme, pepper, salt and celery seeds. Cook
until mushrooms are tender, about 3 or 4 minutes, stirring constantly. Stir in shrimp and
lemon juice and cook until heated. Combine pasta with shrimp mixture to serve.
