Promoters of catering services in Kolkata are making new dishes with leftovers

Creativity in any field catches praise and criticism but in the case of culinary dishes praise always weighs the most if all goes well and that too if it is created from the food leftovers by the great chefs of various catering services in Kolkata.

Professional chefs of catering services in Kolkata find that food leftovers can make a great deal. The recipes are indeed great. One of the close associates of a chief chef of catering services in Kolkata once told that he had once some frozen shrimp and a spaghetti, instead of discarding the same he combined them into an original recipe.

There are several instances of such dishes like the following one; a guy discovered a red pepper, an onion and a small zucchini in the vegetable drawer of his refrigerator. He had made a great meal with bread sticks those were leftover in his pantry with the combination of the previous ingredients.

There is a caution though make the things confirm that the leftovers you have should be from the fresh ones as I can share my experience, precisely bad experience. A couple years back I ate a fish patty sandwich which was the prime reason for appearing mid -sized hives on my body. So when you purchase frozen items like fish or meat make sure that it is really fresh and not defrosted.

I am sharing a food recipe for all of you. Remember to serve this with bread sticks and garlic toast along with white wine.

INGREDIENTS

20 No.(s) frozen, cooked large shrimp

2 tablespoons olive oil

1 medium onion, halved and cut into crescents

1 small zucchini, quartered and cut into 1/2" chunks

1 red pepper, seeded and cut into 1" strips

1 teaspoon garlic salt

Freshly ground black pepper to taste

3 tablespoons butter

4 tablespoons small capers, drained

1 cup dry white wine

Parmesan cheese for garnish

METHOD

1. First of all thaw shrimp according to package directions. Remove tails and set aside.

2. Make a caution while coating skillet with olive oil. Turn heat to medium.

3. Now Add onion crescents and cook until soft.

4. Put zucchini and red pepper. Cook 5 minutes.

5. Scatter shrimp over vegetable mixture. Add little pasta and toss with tongs to combine. Turn heat to low.

6. Seasoned vegetables with garlic salt, black pepper, butter, and capers.

7. Add white wine over mixture. Cover and simmer over low heat for 5-8 minutes.

8. Spoon into large soup bowls. Garnish liberally with Parmesan cheese.