Nutrition Information and New Triop Recipes
Posted on January 14th, 2006 by Christopher Karmain
Triop Fettuccine
- 24 fresh Triops
- 4-6 large garlic cloves
- 1/2 C chicken stock
- dry fettuccine, al dente
- 2 tsp chopped chives
- 3 tbs butter
- 1/2 tsp crumbled dry thyme
- 5-6 oz cream of mushroom soup
- 2 tsp minced fresh parsley
Cut Triops in half. Melt butter in saute pan & add Triops, garlic & thyme. Cook & stir over med. high heat. Add stock, bring to a gentle boil, lower heat & simmer for 8 minutes. Stir in soup, blending well. Reheat pasta & drain. Toss with Triop mixture & top with grated parmesan & herbs.
I have been in the cooking bidness for over 10 years now and never came across such an exotic dish. I was sceptic at first but when I made my own dish I, the taste made me ecstatic. I have found my new favorite food. Thanks Lieware.