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- chickenandeggcookbook.com
8 Ounces Uncooked Vermicelli 2 Teaspoons Dried Basil 1/3 Cup Olive Oil 1/2 Teaspoon Salt 1 To 1 1/2 Pounds Fresh Shrimp, 1/4 Teaspoon Pepper -Peeled & Deveined 1/2 Cup Chopped Fresh Parsley 1 Cup Chopped Onion 3/4 Cup Sliced Ripe Olives 3 Cloves Garlic, Crushed 3 Tablespoons Grated Parmesan Cheese 2 16-Ounce Cans Tomatoes, Undrained
Cook vermicelli according to package directions; drain and set aside.
Heat oil in a large Dutch oven over medium high heat. Add shrimp, onion, and garlic; cook, stirring constantly, 5 minutes or until shrimp are pink. Remove shrimp and set aside.
Add tomatoes (chopped), basil, salt and pepper; bring to a boil. Cook, uncovered, 5 to 7 minutes. Add vermicelli, shrimp, and parsley; toss until mixture is well coated. Transfer to serving dish. Sprinkle with ripe olives and Parmesan cheese. Makes 6 servings.
1986 Recipe - Jean Hansen
"My Grandma would occasionally baby sit my brother, Tom, and I when we were little. Spaghetti is generally thought of as kid friendly, but one day she served this gourmet style recipe. Well, it was a bit too spicy for a kindergartener, and I was too scared to tell her. She served watermelon with it, but that quickly ran out. I had a glass of water, but I didn't care much for water. So being the genius child I was I started dipping the watermelon rind in the water and then sucking on it. Well, Grandma was a stickler for table manners and what I was doing was a no-no. So I got in a little trouble. But now, looking at this recipe, it looks darn good! Maybe I'll have to give it another chance." - April Ferre
