Wednesday, March 10, 2010

Shrimp for Dinner

Long weekends are one of life's simple pleasure's. I decided last Saturday evening to check out the freezer and use whatever I found there. The Horn Player and I were celebrating our friendship of 2 years and I needed to find something most yummy. Bingo...there almost totally hidden away in its' recesses was about a (heaping) pound of large shrimp. So I'm thinking something saucy...angel hair pasta...romaine salad with lemon vinaigrette...and some great garlic bread. That's where I began.

Anniversary Shrimp

2 tablespoons butter

2 tablespoons extra virgin olive oil
1 small chopped onion
2 chopped garlic cloves
2 tablespoons all-purpose flour
1 pound of shrimp
Seasoned Salt (such as Old Bay)
1/2 pound sliced mushrooms
1 tablespoon butter
1 tablespoon extra virgin olive oil
1-1/2 cups white wine
1/2 to 3/4 cup heavy cream
2 tablespoons tomato paste
Fresh Parsley
Black pepper (to taste)

In a heavy sauce pot, add 2 tablespoons butter and 2 tablespoons olive oil. When the butter is melted and beginning to bubble, add the onion and garlic. Gently cook this combination until soft. Sprinkle in the flour to make a blonde roux and remove from heat. Then add to a large sheet pan, the shrimp drizzled in olive oil and sprinkled with your favorite seafood seasoning or one that you make yourself. I prefer to mix my own, but if that's not your thing, add something like Old Bay...wonderful stuff. Place the shrimp in a hot oven, 400 degrees or so, and cook a very few minutes...until just barely pink and beginning to curl. Do not overcook. Remove and set aside.

Add 1 tablespoon butter and 1 tablespoon olive oil to a saute pan, melt the butter and slightly brown, add the mushrooms and saute until done. Set aside.
To assemble the dish, add to the roux (onion and garlic mixture) the white wine, stirring to de-glaze the pot. Add the tomato paste and stir in to mix well. Add the cream, the shrimp with their pan drippings and the mushrooms. Stir to combine. If necessary, add more wine or cream to create a perfect consistency in the sauce. Lastly add the fresh parsley and a nice grind of black pepper. Serve over angel hair pasta.

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