 Try This Recipe With Gils - Chardonnay Artichoke Salsa Many Salsa2U™ recipes are based upon a recipe provided by the salsa manufacturer. However, we frequently modify these recipes in the Salsa2U test kitchen based upon the response of our taste panel. |
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DIRECTIONS: • 1jar - Gil's Chardonnay Artichoke Salsa • 1/4 cup - chili olive oil • 4 oz. - frozen or fresh shrimp (shelled and cleaned) • 4 oz. - canned baby clams • 1/2 lb. - firm fish steak, such as cod, halibut, or swordfish. • Enough pasta for 2. (Fettucine works great.) Cut fish into 1-inch chunks. Brush olive oil over shrimp and fish. Place on metal or wooden skewers. * Grill on barbecue, or broil in oven for 3-4 minutes on each side. Combine salsa and baby clams in saucepan. Heat over medium heat until heated thoroughly. Remove grilled seafood from skewers and add to salsa. Arrange two plates. Place one serving of pasta on each plate. Top with half of the sauce. Set intimate table for two... light two candles... well- you know the rest! Have fun. *If using bamboo skewers, be sure to soak them in water for 20 minutes before using. © 1997-2004, Salsa2U.com |
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