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Giant Stuffed Shrimp and Pasta in Spicy Cream Sauce
Suggested Wine for this recipe
Merryvalle "Starmont" Sauvignon Blanc (wine code MSSB)
STUFFING
2 Lbs. lump crabmeat
1 yellow pepper, finely diced
1 red peppers, finely diced
1 rib of celery, finely diced
1/2 medium onion, finely diced
2 1/2 tsp. Worcestershire sauce
1 1/4 tsp. Tabasco sauce
1 3/4 tsp. lemon juice
4 eggs
1 cup bread crumbs
salt & pepper
Pick through crabmeat to remove any shells. Sauté' all vegetables. Mix all ingredients together in bowl.
SHRIMP 30 Large shrimp Shell and de-vein shrimp. Butterfly the shrimp. Coat the top of the shrimp with garlic butter. Mound approximately 1-2 ounces of stuffing on each shrimp. Drizzle garlic butter over the stuffing. Place on a greased sheet pan. Put in 450° oven for approximately 10-15 minutes.
PASTA
1 tsp salt
1 1/2 tsp. dry mustard
1 1/2 tsp. dry basil leaves
1 1/4 tsp. cayenne pepper
1/2 tsp. dry thyme leaves
1 1/2 TB. flour
3 Lbs. shrimp shells
4 TB. butter
2 cups water
1/2 cup finely minced onion
1 qt. heavy whipping cream
6 servings of cooked fettuccine or linguine noodles
Mix seasonings with flour and set aside. Place shrimp shells in skillet over high heat, add water and stir constantly until shells are dry and all water has evaporated and bottom of pan turns a golden brown. Discard shells. Turn heat to medium, add butter and scrape pan to loosen all browned bits, cook a few minutes, stirring. Strain through a cheesecloth to remove any shell pieces. Return butter to pan, add onions and scrape bottom of pan. Cook two minutes, add seasoned flour. Stir. Add cream and cook until thick. Toss pasta in with the sauce until the pasta is fully reheated.
Walter J. Royal Executive Chef Angus Barn, Raleigh, NC
Fire Roasted Shrimp
WINES
Babcock Vinyards - Pinot Grigio (wine code BPGW)
Bernkasteler Kurfürstlay Riesling Kabinett (search_code BKKW)
Niersteiner Spiegelberg Kabinett (search_code NSKW)
Despite the surprising name, this shrimp recipe does not involve fire--it is cooked on the stovetop! A bit labor intensive, its gourmet results should be worth the work. Pasta and sauce top off the recipe and offer opportunities for gourmet presentation as well as taste.
Ingredients:
1 pound shrimp (jumbo)
2 teaspoons Chile Oil
1 teaspoon sea salt
2 tablespoons coconut milk
1 tablespoon light soy sauce
2 tablespoons ginger juice (juicer extracted)
1 teaspoon canola oil
1 small carrot, chopped
1 stalk celery, chopped
2 cups water
2 cloves garlic, chopped
2 Kaffir lime leaves, julienned
1/2 teaspoon garam masala or curry powder
1 1/2 cups dry orzo pasta
1/2 cup crushed peanuts
1/4 cup peanut oil Chile Oil:
1 bunch cilantro
1 large shallot
1 2-inch piece of peeled, fresh ginger
1/2 cup canola oil
1/4 cup sesame oil (not toasted)
3 seeded scotch bonnet peppers
Crunchy Vegetables:
1/2 teaspoon salt
1 tablespoon freshly squeezed lime juice
1 teaspoon chile oil
1 teaspoon sugar
2 cups julienned mixed vegetables, such as carrots, daikon, jicama, zucchini, squash
salt
pepper
To make the Chile Oil, cut off the cilantro stems and set aside the leafy portion. Put the stems in a small non-reactive saucepan. Trim and chop the shallot and set aside the chopped shallot. Add the trimmings to the cilantro stems. Finely grate the ginger and place it in a square of cheesecloth.
Twist to squeeze the ginger juice into the liquid in another pan. Set aside the pan of juice. Add the pulp to the stems and trimmings.
Add the canola oil, sesame oil, and chiles to the pan of stems, trimmings, and pulp. Bring to a boil over medium heat. Remove from the heat and let cool to room temperature. Strain through a fine sieve into a small container; discard solids. Yields about 2/3 cup. (The oil will keep, covered, in the refrigerator for up to 2 weeks.)
To prepare the shrimp and orzo, boil a large pot of salted water for cooking the orzo. Peel and de-vein the shrimp, leaving the tails intact. Reserve the shells and heads. Chop enough of the reserved leafy portion of the cilantro to yield 6 tablespoons. In a bowl, combine 2 tablespoons of the cilantro, the chile oil, and sea salt. Add the shrimp and toss to coat. Cover and set aside in the refrigerator. Add the coconut milk and soy sauce to the ginger juice and set aside. In a saucepan, heat the canola oil over medium heat. Add the carrots, celery, and reserved chopped shallots. Cook about 3 minutes, until softened. Add the water and bring to a boil. Add the reserved shrimp shells and heads, garlic, kaffir lime leaves, and garam masala. Decrease the heat to low and simmer uncovered for 20 minutes. Transfer the shrimp-shell mixture to a blender or food processor and process until the shells are finely chopped.
Strain and press through a fine sieve into a small saucepan. Retain the broth in the saucepan, discarding the solids.
Cook the orzo pasta in boiling water until al dente, 7 to 8 minutes. Drain. Heat the peanut oil and saute the crushed peanuts. Add to the orzo pasta.
Mix in the ginger/coconut milk sauce and the chopped cilantro leaves from the chili oil.
Meanwhile, heat a large heavy skillet over high heat. Add the reserved marinated shrimp and saute until they are opaque in the center, about 4 minutes.
To make the Crunchy Vegetables -- in a medium bowl, whisk together the salt, lime juice, chile oil, and sugar. Add the vegetables, and toss to coat.
Season with pepper and additional salt to taste.
Find hand-made Salt and Pepper Mills
(The vegetables will keep, covered, in the refrigerator for up to 1 hour. They are also delicious in a light salad.)
To serve, reheat the coconut broth without boiling, if necessary, and add the remaining 3 tablespoons of cilantro. Mound orzo pasta in the center of each plate and pool shrimp broth around it. Arrange the shrimp over the broth. Garnish with crunchy vegetables.
by Mary Passwaters-Parker
Chicken Etouffee
WINES
Niersteiner Spiegelberg Kabinett (wine code NSKW)
Black Springs - Reserve Chardonnay (search_code BRCW)
Pouilly-Fume (search_code FUM)
This is a low-fat, low-calorie chicken etouffee recipe that uses veggies and spices to liven it up!
1 Lg Onion, chopped
1 Sm Green Pepper, chopped
1/2 Sm Sweet Red Pepper, chopped
2 Stalks Celery, chopped
1 Clove garlic, minced
2 Tbsp Margarine
2 Tbsp Flour
3 cup Chopped, cooked Chicken Breast
3/4 cup Water
3/4 tsp Dry Chicken bouillon powder
1/2 tsp Dried whole Thyme
1/4 tsp salt
1/4 tsp Red pepper
1 dash Hot sauce
2 cup Hot cooked parboiled Rice
1 Tbsp Chopped fresh Parsley
Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside.
Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot, cooked
rice. Sprinkle with parsley.
NUTRITION INFORMATION PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 4.5g cholesterol, 1.5 mg iron, 352 mg sodium, 32 mg calcium.
by Luckytrim
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