Livin' It Up Law School Style

The First Year, They Scare You To Death;
The Second Year, They Work You To Death;
The Third Year, They Bore You To Death.

Glimpses into the oh-so-exciting life of a 3rd year student at LSU Law School


Recipe: Bonne Crevette Italiana

Bonne Crevette Italiana

- 5 lbs fresh shrimp shell on, or the equivalent in bagged pre-shelled shrimp
- 1 can cream of mushroom soup
- 2 cans cream of asparagus soup
- 3 creole tomatoes
- ½ bag baby spinach
- Garlic powder
- Lemon pepper
- Parmesan cheese
- Angel hair pasta

- Shell the shrimp and de-vein them
- Dice the tomatoes
- Pour lemon pepper and garlic powder into a large freezer bag
- Put the shrimp in the bag and shake it up so the shrimp are coated
- Pour the 3 cans of soup into a large, relatively high sided pan (not a pot, though)
- Heat on medium to medium low
- Dump in the shrimp, and stir
- When the shrimp start to turn a little pink, add the spinach
- When the shrimp are almost done, add the tomatoes
- Cook for about 5-7 more minutes, during which time you boil the angel hair
- Pour the Bonne Crevette over the angel hair pasta, and add parmesan cheese to taste

The proper side items for Bonne Crevette Italiana are fresh French Bread from Winn Dixie and a mixed greens salad with balsamic vinegar and parmesan cheese.

To make a lighter version of this dish, substitute olive oil for the soup (just enough to well-cover the bottom of the pan, adding more as necessary as it cooks), but otherwise follow a similar procedure. You’ll probably want to use less of the spices on the shrimp initially, because there isn’t as much gravy to spread it out.


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