Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.. Add the shrimp to the pan.
5 ounces bittersweet chocolate, chopped.24 walnut halves, toasted.
In a food processor, pulse the flour with the granulated sugar and salt.Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.Add the egg and vanilla and pulse until the dough just comes together.
Scrape out onto a work surface and pat into a disk.Wrap in plastic and refrigerate until chilled, about 1 hour.. Preheat the oven to 350° and line 2 large rimmed baking sheets with parchment paper.
On a lightly floured work surface, roll out the dough 1/4 inch thick.
Using a 2-inch round cookie cutter, stamp out cookies as close together as possible; transfer to the prepared baking sheets.feta cheese, crumbled into large chunks.
loosely packed fresh mint leaves.loosely packed fresh basil leaves.
Bring 3 quarts water to a boil in a large saucepan over high.Add Kamut and 1 tablespoon salt.
(Editor: Foldable Books)