Nutrition Information and New Triop Recipes

After a lot of research and testing we have now been able to bring you the nutrition information of Triops. I hope that all of you have been enjoying your wonderfully tasty treats as much as we have. In fact, to rejoice in this wonderful treat we have added a few subscriber submitted recipes here now on lieware.com. I would like to thank all of you who have gone out and created their own recipes for the betterment of all of us. I would also like to thank our dedicated subscribers who have shared their own recipes of these delicious creatures with us today. If you would like to send us some recipes and are not a member email [email protected].

Enjoy

-Christopher Karmain

Bisque of Triop & Artichoke

• 48 fresh Triops
• 1 C white wine
• 4 large artichoke hearts,
  cooked & chopped
• 1/4 tsp oregano
• 2 tbs fresh lemon juice
• 1 1/2 C milk
• 2 oz dry sherry
• minced fresh chives
• 2 tbs minced shallots
• 4 tbs unsalted butter
• 2 1/2 C sliced red onion
• 1 tsp minced garlic
• dash cayenne pepper
• 3 C fish stock
• 1/2 C heavy cream
• salt, white pepper to taste
• paprika

In a saucepan, simmer Triops & shallots in 3/4 C wine 10 minutes. Remove from heat.

In a large saucepan, melt butter & saute artichokes, onions & garlic until onions are clear. Add oregano & cayenne pepper while cooking. Add lemon juice & cook 2 minutes, stirring. Add fish stock, milk, & 1/4 C wine. Simmer 2 minutes. Stir in cream, bring to just boiling. Remove from heat; add Triops & wine mixture.

Puree mixture & return to saucepan, reheat — do not boil. Add sherry, salt & pepper. Serve in bowls, garnished with chives & paprika.