boojum
boojum
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Ok, since he's going to forget, I'm going to type in the recipe of the meal that Vargr just cooked for us from fun ingredients that we found at the Zanatos Market.
Basically, we found a good price on Rock Shrimp, which evidently aren't really shrimp.
(Vargr's side note: Evidently rock shrimp actually are a species of shrimp. However, their flavor and texture is closer to that of spiny-lobster tail (firmer and more full bodied than normal shirmp, with a more crab/lobster flavor than a shrimp flavor), and they do cook faster than the same size shrimp. Once a very limited ingrediant, found only in the Florida area, it is becoming more widely available. Because the shells are very strong, and full of sharp spines, they are normally offered already peeled, meat only.)
Recipe:
1.5lb of Rock Shrimp
4 Shalots (minced)
5 cloves of garlic (minced)
1 Tbsp olive oil
1 Tbsp butter
1/2 tsp salt
1/2 tsp pepper
1/2 cup fresh parsley (chopped)
1/3 cup fresh basil (chopped)
1 lemon (juice only)
1/2 cup white wine
Bit of cornstarch
2 Tbsp more butter
1 dozen cherry tomatoes, quartered
1lb fresh linguini (from the refridgerated section)
Saute the minced garlic and shalots in the olive oil and 1/4 Tbsp butter until just turning translucent. Sprinkle with salt and pepper while sauteing.
Add rock shrimp into the pan and stir into the mixture for about 5 minutes.
Add the juice of 1 lemon, 1/2 cup white wine, 2 Tbsp more butter, parsley, and basil. Cook for about 7 more minutes, stirring.
If it isn't thick enough (don't let it cook down to thicken, or the rock shrimp will over-cook) make a slurry of about a Tablespoon (or 2) of cornstarch and cold water, and whisk it into the sauce. Let come back to a slight boil, and it will thicken up.
In the last minute or so, add the cherry tomatoes to just heat slightly but not cook.
Taste, and add salt/pepper if desired, to taste.
(Note: If your white wine is especially dry and you want a bit less tartness, sprinkle with a touch of granulated sugar or 'sugar in the raw' (about 1/2 teaspoon to start, more to taste) to cut the tartness slightly. Our white wine definitely needed that.
While it's cooking, cook the linquini in a big pot of rapidly boiling salted water. When the Linquini is done (fresh refrigerated pasta will only take a couple minutes), drain but DO NOT RINSE! and then stir everything in together with the linguini! Yum!!!
Boojum (& Vargr)
PS: Optional alternatives/adjustments: Try a bit of capers (a tablespoon or 2) when adding the wine and parsley. Red bell pepper (ripe and sweet), diced, could add a nice complement and color.
If you like creamy sauce instead of buttery, consider adding a half cup or so of heavy cream at the end, when adding the tomatoes.
This recipe should work very well with medium/large shrimp, crawdad tails, or scallops, too, if you can't find rock shrimp in your neck of the woods.
Last edited on Fri Nov 18th, 2011 11:44 pm by Vargr
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