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#7 “All About Shrimp”
(Serves 4)
Gilroy, California which is just inland
from the Monterey Bay is widely known as the garlic
growing capital of the world. Every year they have a 3
day festival to celebrate the stinking rose which is
actually a member of the lily family. The very
aromatic and strongly flavored edible bulb was brought
to California by early Japanese settlers who were
primarily involved in the gardening and fishing
industries on the West Coast.
Sauce Ingredients
½ C Garlic Herb Compound Butter
4 Cloves Garlic, finely chopped
1 Shallot, finely chopped
2 tsp. Garlic Powder
½ C Parmesan Cheese, grated
½ C Heavy Cream
Salt and Pepper To Taste
Method
1. Melt the compound butter over medium heat in a
non-stick sauté pan.
2. Add the garlic and shallots to the pan and sauté
until translucent.
3. Add the garlic powder and Parmesan cheese to the
pan and mix to incorporate.
4. Slowly add the heavy cream to the mixture and allow
to reduce and thicken.
For The Garlic Shrimp
Ingredients
1 lb U16-20 shrimp peeled and de-veined with tails on
½ C Garlic Herb Compound Butter
Method
1. Heat the compound butter in a sauté pan to medium
high heat.
2. Add the shrimp and sauté until just cooked. Be
careful not to overcook or they will get tough.
3. Add the shrimp to the cream sauce mixture and stir
to coat.
Cook 1lb of fresh sun dried tomato
pasta according to the package directions and drain
well.
Place the pasta in the bottom of a
decorative serving platter and top with the cream
sauce shrimp mixture. Garnish with a little chopped
parsley and serve. |
