Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

And one more classic from !

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Please Fave the Original Submission: https://www.furaffinity.net/view/14698658/

Shrimp-ly delicious from honeycupcake !

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A few recipes in one post here!

Mediterranean Shrimp Packets

8 oz fresh or frozen peeled and deveined medium shrimp
1 cup quick-cooking couscous
1 cup boiling water
2 small zucchini and/or yellow summer squash, halved lengthwise and thinly sliced
1 small red, yellow or green sweet pepper, cut into thin bite-size strips
1 9-ounce package frozen artichoke hearts, thawed
1/4 tsp coarsely ground black pepper
1/8 tsp salt
1/2 cup bottled reduced-calorie Italian salad dressing
1/4 cup thinly sliced fresh basil or fresh spinach

1. Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Cut four 16x12 inch squares of pargement or use precut sheets.

2. In a small saucepan, combine couscous and boiling water; cover and let stand for 5 minutes. Divide couscous mixture, shrimp, squash, sweet pepper, and artichokes evenly among the 4 pieces of parchment paper or foil. Sprinkle with black pepper and salt. Drizzle with salad dressing.

3. Bring together 2 opposite edges of parchment or foil; seal with a double fold. Fold remaining ends to completely enclose food, allowing space for steam to build. Place packets in single layer on a baking pan.

4. Bake in 425 oven about 25 minutes or until shrimp turn opaque

Servings: 4

Source: Cook Healthy Today (cookbook)



Homemade Italian Salad Dressing

1 cup salad oil
1/3 cup wine vinegar
1 tsp salt
1 tsp sugar
1/4 tsp dried oregano leaves, crushed
1/4 tsp dry mustard
1/4 tsp paprika
1 garlic cloves, minced

1. Combine all ingredients in a jar with a lid; cover and shake to mix thoroughly.

2. Let stand at least 2 hours to blend seasonings.

3. Shake well before using.

Source: https://www.food.com/recipe/homemad.....dressing-20158



Honey Garlic Focaccia with Rosemary and Roasted Peppers

2-1/2 all-purpose flour
1 package fast rising yeast
1 tsp salt
3/4 cup water
1/4 cup PLUS 1 tablespoon honey
1 Tbs olive oil
1 Tbs finely chopped fresh garlic
Cornmeal
6 Tbs chopped roasted red bell pepper, drained
2 tsp chopped fresh rosemary

1. In large bowl, combine 2 cups flour, undissolved yeast and salt.

2. Heat water, 1/4 cup honey and oil until very warm (120° to 130°F); stir into dry ingredients.

3. Stir in garlic and enough remaining flour to make soft dough.

4. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes.

5. Cover; let rest 10 minutes.

6. Divide dough into 6 equal pieces. Roll each to 4 x 5-inch oval.

7. Sprinkle 2 large baking sheets with cornmeal. Place dough pieces on sheets. Sprinkle each piece with 1 tablespoon roasted pepper and 1/4 teaspoon rosemary.

8. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

9. Bake at 400 °F for 12 to 15 minutes or until done.

10. Warm remaining 1 tablespoon honey; drizzle on top of focaccias.

11. Remove from sheets; cool on wire rack.

Yield: 6

Source: www.honey.com



Roasted Red Peppers

Large red or yellow bell peppers,
olive oil

1. Preheat the oven to 500 degrees.

2. Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

3. Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.


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