recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally
comes from New Zealand, is now living with his
wife and children in Copenhagen as he is currently
principal Dancer with The Royal Danish Ballet.
You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
Tablespoons Olive oil
1 pound Shrimp, large, peeled and deveined
2 teaspoons Garlic, minced
3 Tablespoons Basil, fresh, chopped
3 Tablespoons Butter
1/2 pound Linguine, cooked
Grated Asiago cheese
the oil in a skillet.
the garlic taking care not to burn garlic.
the shrimp and cook until just pink.
the butter and blending together with other
in the cooked pasta.
3 - 4