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Category:Seafood - Author:N/A- Contributor:
LEMON PEPPER SHRIMP AND ZUCCHINI
Ingredient:


  • 2 med. sized zucchini
  • 2 tbsp. olive or salad oil
  • 1 lb. shelled or deveined lg. shrimp
  • 1 1/4 tsp. lemon pepper seasoning salt
  • 1/2 tsp. salt




Direction:

Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. With slotted spoon - remove zucchini to bowl. In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes. Return zucchini to skillet, heat through.
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Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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