Saturday, February 26, 2011

shrimp lebanese

I have no idea why this is called Shrimp Lebanese.
It doesn't seem Lebanese to me.
And there aren't just shrimp in here.
But, whatever.
My mom's friend, Pat Bond, gave us this recipe when I was young and it's really good.
Very easy and an extremely elegant dish to serve to guests or as a romantic dinner.
It takes about 10 minutes from start to finish...the only trick is to not overcook the seafood!

Shrimp Lebanese
Serves 4.
1 pound angel hair pasta 
1/2 stick butter
3-4 garlic cloves, minced
1 pint (2 cups) heavy whipping cream
1/2 pound shrimp, shelled and de-veined
1 pound bay scallops
1 pound lump crab meat (but when I was growing up, we used the imitation crab meat and it works just fine)

Bring a large pot of water to a boil and cook the angel hair pasta until al dente.  Drain and plate.
Meanwhile, saute minced garlic in butter in large saute pan over medium heat for about 1 minute or until fragrant.   

Pour in cream and simmer until there are little bubbles on the edges of the pan.  Do not boil.   

Put in seafood until the shrimp are light pink and curled, about 5 minutes.

This doesn’t take very long so boil your pasta beforehand and make sure everything is ready.
Pour seafood and sauce over pasta and enjoy! 

*...this dish could probably use some color.  I'd add some chopped chives or parsley to the top before serving to "finish" the dish*


  1. It looks good whether it's Lebanese or not. ;-)

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