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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Parmesan Shrimp Skimpy by Jane Maxwell

Category: Entrees  |  Permalink

Published: Friday, April 8, 2011



Jane Ann Maxwell's Parmesan Shrimp Skimpy

Good morning Alexandra - you are welcome. And I do have a recipe for you; I call it Parmesan Shrimp Skimpy, because it is lower in fat than most Scampi recipes!

It goes as follows:

Sauté peeled and deveined shrimp (1 pound) in 1 scant tablespoon of olive oil, the juice of one lemon, and a clove of minced garlic until just pink. Then add 1/2 cup of fat free Greek yogurt and 1/2 cup of Parmesan cheese

In the meanwhile get a pan of whole grain pasta going and steam fresh spinach spinach that has been seasoned with salt, pepper and the juice of another lemon.

Heat your favorite pasta sauce thoroughly.

Timing is everything and all the dishes must be timed to finish at the same time.

Plate the dish by layering noodles, then shrimp, then spinach and top with the red pasta sauce. They layers make it very colorful and pretty.

This dish only takes about 10 minutes to make, preparation and timing being everything. It is a lovely last minute dish to serve to unexpected guests and begs to be served with a light salad and bottle of wine!

That's my story and I am sticking with it :)




Posted by: Juliane
Saturday, April 16, 2011 @ 3:24:37 PM

Quick but delicious recipes like this one are the very thing when time is at a premium. I will try this one very soon. Kind regards, Juliane, Norbridge Antiques

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