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Nutrition Information and New Triop Recipes

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.

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