 Recipe
Contest Winner
Swimming with the Big Fish
It looks like you already heard that California Ripe Olives
and seafood make a great pair. We asked you to send in your
favorite recipes with this awesome twosome and we were swimming
in your fantastic responses!
MELBOURNE SEAFOOD PASTA
Ingredients
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| 1 pound shrimp, peeled
and deveined |
| 3 cloves garlic, minced |
| 6 scallions, chopped |
| 3 Tablespoons butter |
| 2 Tablespoons snipped
fresh dill |
| 3/4 pound fettucini, cooked |
| 1 cup chopped tomatoes |
| 2/3 cup California Ripe
Olives, halved |
| Grated parmesan cheese
to taste |
Directions
Sauté shrimp, garlic and scallions
in butter until the shrimp is no longer
translucent. Stir in dill. Toss with pasta,
tomatoes, California Ripe Olives in a large
serving bowl. Serve immediately with grated
parmesan cheese. Serves 4.
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From the tasty tidal wave of ideas, we reeled in plenty of
recipes that came close, but only one could be the winner.
How appropriate that Karen Tritley from Coral Gables, Florida
knew just how to swim with the big fish (or cook with the
little shrimp as the case may be)? Her recipe uses just the
right combo of fresh shrimp, California Ripe Olives and juicy
tomatoes, to create a simple, but flavorful meal. Plus it’s
easy enough to prepare for an extra special weeknight treat.
So, what are you waiting for? Dive in and give it a try.
Congratulations to Karen Tritley. We hope she enjoys her
California
Ripe Olive apron and the case of California Ripe Olives
that goes with it.
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