Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 30 larges | Snow peas |
| 1 cup | Lowfat ricotta cheese |
| 1 tablespoon | Dried dill |
| 2 \N | Cloves garlic -- pressed |
| 3 tablespoons | Grated Parmesan cheese |
| 30 \N | Cooked bay shrimp |
| 30 \N | Sprigs (1 in. long) fresh |
| \N \N | Dill |
1. In a large stockpot bring 1 quart of water to a boil. Blanch snow peas by dropping in boiling water and cooking until they turn bright green (about 30 seconds), then rinsing in very cold water. Cut ends off snow peas, slit them open along one edge, and set aside.
2. In a small bowl mix together ricotta, dill, garlic, and Parmesan. Open slit side of each snow pea and fill cavity with ricotta mixture.
3. Garnish each stuffed snow pea with a bay shrimp and a tiny sprig of dill. Serve chilled or at room temperature.
Makes 30 snow peas.
Recipe By : the California Culinary Academy From: Emory!rahul.Net!watson@...: Fri, 25 Mar 1994 07:48:43 ~0800 (
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