Your Name: To: (Separate e-mail addresses by commas) Message: Enjoy this recipe for Recipe: Brio's Spicy Shrimp and Eggplant and Spicy Sauce I've shared from my MasterCook!
See Also: Payment Calculator Motorcycle
The economies in operation must be established around towards the original charge. The Diesel engine ship is in lots of methods a much cheaper provider compared to steam boiler ship, which can be a glutton for oil gas. It truly is worthy of observe that greater inside combustion oil ships are having the sea every thirty day period.
An oil improve is one thing that each car or truck proprietor must deal with at one particular time or a different. It could be a regimen celebration, but you may benefit from figuring out some info and history guiding motor oil as well as interior combustion motor for which it was developed.
Q: We joined friends for happy hour at Brio in Boca Raton last evening and enjoyed their Spicy shrimp and eggplant in a creamy pepper sauce appetizer. The sauce was delicious and would go well in other dishes. Do you think you could get the recipe for the sauce? — Denise Johnson, Boca Raton A: Brio Tuscan Grille's (multiple locations, brioitalian.com) popular happy hour takes place from 3:30 to 6:30 p.
m. Mondays through Fridays. Guests enjoy "bar plates" and drink specials, with details varying by location. Yes, Denise, this sauce would pair well with other shell fish, seafood or poultry. Or it could easily be transformed into an entree if served over lentils, rice or pasta. Brio supports Share Our Strength's No Kid Hungry campaign. Through Sept. 30, donate $5 or more and you will receive $5 off your next purchase of $15 or more.
Great food for a great cause. It's a win-win. Spicy shrimp and eggplant Adapted from Brio Tuscan Grille Canola oil, for frying ¼ cup Panko bread crumbs ¼ cup shredded Romano cheese 2 ½-inch slices eggplant 1 teaspoon Cajun seasoning ¼ cup milk All-purpose flour, for dredging 1 large egg, whisked with 1 tablespoon water 1 tablespoon vegetable oil 10 large shrimp, peeled and deveined ½ cup Spicy sauce (see recipe) 6 tablespoons heavy cream 2 tablespoons unsalted butter Salt and freshly ground pepper, to taste 1 teaspoon finely chopped red bell pepper, for garnish Chopped parsley, for garnish 1 Line a plate with paper towels, set aside.
Combine bread crumbs and Romano cheese in a shallow bowl or plate; season with salt and pepper, to taste. Season eggplant with Cajun seasoning. Bread eggplant slices, by dipping in milk, flour, egg and bread crumbs. Using a medium saute pan over medium-high heat, heat ¼-inch of oil. Fry eggplant, turning once, until golden brown. Drain on prepared plate. Tent with foil to keep warm. 2 Using a medium saute pan over medium high heat, heat vegetable oil.
Season shrimp with black pepper, to taste. Saute shrimp for 1 minute. Add Spicy sauce and heavy cream, bring to a boil. Reduce heat to medium and simmer 1 minute. Add butter and season with salt and pepper, to taste, swirling pan to melt butter. 3 Cut each eggplant slice in quarters and place on serving plate. Top with shrimp and sauce. Garnish with red bell pepper and parsley. Makes 2 servings. Nutrition information per serving: 614 calories, 77% calories from fat, 53 g fat, 22 g saturated fat, 240 mg cholesterol, 19 g carbohydrates, 15 g protein, 1,579 mg sodium, 1 g fiber Spicy sauce 2 teaspoons vegetable oil 2 1/2 tablespoons diced yellow onion 1 tablespoon chopped garlic 1 bay leaf 1 tablespoon Cajun seasoning 1 1/2 tablespoons lemon juice 1 cup water ¼ cup Worcestershire sauce 1 tablespoon white wine 1 Using a small sauce pan over medium heat, heat vegetable oil.
Saute onion, garlic, bay leaf and Cajun seasoning until onion is slightly caramelized. Increase heat to medium-high, add lemon juice, water, Worcestershire sauce and white wine, and bring to a boil. Reduce to medium-low and simmer until mixture reduces in volume by half. Discard bay leaf. Can be made in advance or used immediately. Makes about ¾ cup. Nutrition information per 1 tablespoon: 14 calories, 49% calories from fat, 1 g fat, 0 g saturated fat, trace cholesterol, 2 g carbohydrates, 0 g protein, 196 mg sodium, 0 g fiber Q: Can you tell me the recipe for the black beans at Pollo Tropical? I have tried to duplicate them, but cannot make the black beans taste the same way.
— Gary H., Pompano Beach A: Gary has been waiting a long time for this recipe! Thank you for being so patient. I tried the local approach and then the corporate route at Pollo Tropical (multiple locations, pollotropical.com), both dead ends. I recently came across a copycat recipe, and several reviews give it a thumbs-up. Hope you do too, Gary. Copycat Pollo Tropical Black beans 1 1/2 pounds dried black beans 1 bay leaf 1 sprig fresh oregano 4 tablespoons olive oil, divided 1 tablespoon ground cumin 12 scallions, chopped 8 cloves garlic, minced 1 small green bell pepper, seeded and finely chopped Kosher salt and freshly ground black pepper, to taste 1 Sort through beans for any debris.
Rinse beans in cold water. Using a large pot over medium-high heat, combine beans, bay leaf, oregano, 1 tablespoon oil and cold water to cover beans by 3 inches. Bring to a boil, reduce to medium-low and simmer until beans are tender, adding more water as needed to keep beans covered, about 2 hours. 2 Using a medium saute pan over medium heat, heat remaining 3 tablespoons oil. Add cumin, scallions, garlic and green pepper, stirring often, until vegetables are soft, about 10 minutes.
Season with salt and pepper, to taste, and add to beans. Cook beans, stirring occasionally, for 10 minutes. Makes 6 servings. Nutrition information per serving: 398 calories, 24% calories from fat, 11 g fat, 2 g saturated fat, 0 mg cholesterol, 57 g carbohydrates, 21 g protein, 7 mg sodium, 21 g fiber