Pears And Shrimp Food

SHRIMP AND PEAR SALAD

Steps:

• In a medium glass bowl combine the marinade ingredients (oil - pepper) and add shrimp, toss. Let shrimp marinate for 15-30 minutes.
• Remove from marinade and sauté shrimp until pink and done. Set aside.
• Make salad by combining dressing ingredients (yogurt - pepper) in a small bowl.
• Make salad by combining the greens and pears in a large salad bowl - toss.
• Add shrimp to salad. Toss.
• Pour on the dressing and toss and then sprinkle with the walnuts.

CREAMY SHRIMP AND PEAS

Steps:

• Rinse frozen shrimp under cold running water to remove ice.
• Heat shrimp, soup and peas to boiling.
• Boil and stir 5 minutes.
• Stir in cheese spread and sherry, cook, stirring until the cheese is melted.
• Serve in patty shells.

SHERRIED PEARS

Steps:

• Peel, core and halve the pears. Toss them with the lemon juice.
• Bring the water and sugar to a boil in a saucepan. When the sugar has dissolved, add the pears, lower the heat and simmer until the pears are just tender, about 10 minutes.
• Drain the pears, transfer them to a shallow serving dish and pour the sherry over them. Turn them in the sherry once or twice. Serve the pears while they are still warm.

SHRIMP AND "PEARLS"

Steps:

• Cook couscous in well-salted boiling water, uncovered, until tender, about 10 minutes. Stir in sugar snaps 3 minutes before couscous is done. Drain and transfer to a bowl, then stir in 1/2 tablespoon butter and salt and pepper to taste.
• While couscous and sugar snaps cook, toss shrimp with 1/8 teaspoon each of salt and pepper. Heat remaining tablespoon butter in a 10-inch heavy skillet over medium-high heat until foam subsides. Sauté shrimp, turning once, until just cooked through, about 3 minutes total. Transfer shrimp with a slotted spoon to a plate.
• Add wine, tomato, and sugar to skillet and boil until tomato starts to fall apart, about 4 minutes. Return shrimp to skillet and stir in tarragon.
• Season with salt and pepper. Serve shrimp and pan sauce on top of pearl couscous.