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re: Shrimp & Pasta recipes...lets hear em
Posted on 2/11/11 at 2:57 pm to Count Chocula
Posted on 2/11/11 at 2:57 pm to Count Chocula
FYL
1
Posted on 2/11/11 at 3:06 pm to Winkface
quote:Yeah, FML... and go ahead and pile on too Wink. What's another 120 pounds more burden to carry
FYL
Posted on 2/11/11 at 3:10 pm to Count Chocula
Posted on 2/11/11 at 3:16 pm to Winkface
That dude has the biggest forehead I've ever seen. Must be a hybrid alien, no?
Posted on 2/11/11 at 3:23 pm to OTIS2
quote:Holy shite. 73.5 grams of fat, 529 mg of cholesterol. Not exactly what my cardiologist would call "heart healthy". I assume most of this comes from the butter. Any suggestions to get my dr. to sign off on this meal.
Paul Prudhomme's Shrimp Diane
Posted on 2/11/11 at 4:39 pm to Count Chocula
quote:
Must be a hybrid alien, no?
Posted on 2/11/11 at 4:48 pm to tigerfan182
quote:
Holy shite. 73.5 grams of fat, 529 mg of cholesterol
Hey, Paul Prudhomme ain't known for his salads!
Really, you can do a lot to this recipe to cut back on fat,cholesterol, & calories while still maintaining the taste & essence of the ingredients as a whole.
G E A U X T I G E R S!!!
Posted on 2/11/11 at 4:51 pm to TIGERFANZZ
quote:Suggestions please.
TIGERFANZZ
Posted on 2/11/11 at 5:23 pm to tigerfan182
First off, if you look at the recipe, you notice that really the only "bad" thing in it is the 1/2lb of BUTTER. You can cut that 1/2lb in half & use other fats/oils such as olive oil. YOu can also add a little bit of low-fat cream, whole or 2% milk, or half & half. These creams will add a little fat to the sauce without just boiling shrimp & other ingredients in butter & shrimp stock. Again, you will lose some of the taste but with a 1/2lb of BUTTER in a recipe that has a serving suggestion of 2, don't you think you wouldn't be tasting much else but butter?
Take it for what it is worth, some purists will want to crucify me but I still say this recipe, tweaked with the lower fat/chol/calorie options, will still be a culinary delight! I'll probably be making it this weekend. And if you aren't worried about fat/chol/calories, then by all means ENJOY but for those of us who have to watch, tweaking of recipes is a must.
G E A U X T I G E R S!!!
Take it for what it is worth, some purists will want to crucify me but I still say this recipe, tweaked with the lower fat/chol/calorie options, will still be a culinary delight! I'll probably be making it this weekend. And if you aren't worried about fat/chol/calories, then by all means ENJOY but for those of us who have to watch, tweaking of recipes is a must.
G E A U X T I G E R S!!!
Posted on 2/11/11 at 5:56 pm to TIGERFANZZ
I love this recipe during the summer.
1-lb of 20-24 count shrimp, peeled and deveined
1-lb of linguine
10 cherry tomatoes cut in half
2 lemons zested and a 1/4 cup juice from them
3 TBS of fresh basil or tarragon chopped
1 tsp of red pepper flakes
3 cloves of minced garlic
3 TBS of extra virgin olive oil
1 cup of white wine, pinot grigio works very well
1 cup of either clam juice of shrimp stock
Sea salt
Fresh cracked black pepper
Get your boiling pot and add a gallon of water and enough salt to make it taste like the ocean and bring to a boil. I like dried linguine, cook for 6-7 minutes and drain.
Get your largest saute pan and heat on medium high for about three minutes. Add the olive oil, garlic and red pepper flakes for like 20 seconds. Add the shrimp and cook for about two minutes total. Remove shrimp to a platter.
Add the 1/4 cup of lemon juice and stir. Let the juice reduce for thirty seconds and add tomatoes.
Cook for 1 minute and add the white wine. It should reduce quickly by half in about 1.5 to 2 minutes. Add clam juice/stock and reduce by half.
Add shrimp and juices on platter back to pan to heat up. Add about 1/4c of pasta water to the pan.
Put linguine on a deep platter or large shallow bowl. Add the contents of the pan to the bowl. Toss well. Add the lemon zest, chopped herbs and a few grinds of black pepper and toss to combine.
The freshness and punch of the fresh herbs and lemon zest really make this a great summer time dish. Serve with some good bread and an arugala salad.
1-lb of 20-24 count shrimp, peeled and deveined
1-lb of linguine
10 cherry tomatoes cut in half
2 lemons zested and a 1/4 cup juice from them
3 TBS of fresh basil or tarragon chopped
1 tsp of red pepper flakes
3 cloves of minced garlic
3 TBS of extra virgin olive oil
1 cup of white wine, pinot grigio works very well
1 cup of either clam juice of shrimp stock
Sea salt
Fresh cracked black pepper
Get your boiling pot and add a gallon of water and enough salt to make it taste like the ocean and bring to a boil. I like dried linguine, cook for 6-7 minutes and drain.
Get your largest saute pan and heat on medium high for about three minutes. Add the olive oil, garlic and red pepper flakes for like 20 seconds. Add the shrimp and cook for about two minutes total. Remove shrimp to a platter.
Add the 1/4 cup of lemon juice and stir. Let the juice reduce for thirty seconds and add tomatoes.
Cook for 1 minute and add the white wine. It should reduce quickly by half in about 1.5 to 2 minutes. Add clam juice/stock and reduce by half.
Add shrimp and juices on platter back to pan to heat up. Add about 1/4c of pasta water to the pan.
Put linguine on a deep platter or large shallow bowl. Add the contents of the pan to the bowl. Toss well. Add the lemon zest, chopped herbs and a few grinds of black pepper and toss to combine.
The freshness and punch of the fresh herbs and lemon zest really make this a great summer time dish. Serve with some good bread and an arugala salad.
This post was edited on 2/11/11 at 5:59 pm
Posted on 2/11/11 at 6:22 pm to glassman
Glass, that is very similar to the one I posted earlier. You don't add any onion or shallots? I love the flavor the shallots add.
Posted on 2/11/11 at 6:28 pm to Winkface
quote:
You don't add any onion or shallots?
No I don't. But, I don't have a problem with either ingredient.
Posted on 2/11/11 at 7:23 pm to Winkface
both of them sound great. I'm kinda taking in all of the recipes & tweaking & adding things trying to come up with the perfect mix of all the ideas.
G E A U X T I G E R S!!!
G E A U X T I G E R S!!!
Posted on 2/11/11 at 8:18 pm to TIGERFANZZ
quote:Thank you
TIGERFANZZ
Posted on 2/11/11 at 9:30 pm to tigerfan182
Very simple, EVOO, garlic, parsley, and a little butter over pasta with shrimp.
Posted on 2/11/11 at 9:44 pm to Count Chocula
A recipe I made up a few years ago!
Olive oil
1 lb mushrooms sliced
1 bunch green onions sliced
3 cloves garlic chopped
1 cup white wine
1 cup orange juice
Black pepper
Slap ya Mama
Tabasco
Parsley
1 lb peeled and deveined shrimp
Pasta
Saute mushrooms, green onion bottoms, and garlic in olive oil. Add wine, orange juice, seasonings and simmer for a few minutes. Add shrimp, parsley, green onion tops and simmer til shrimp are done. Serve over pasta with a salad and french bread. Light and a little different!
Olive oil
1 lb mushrooms sliced
1 bunch green onions sliced
3 cloves garlic chopped
1 cup white wine
1 cup orange juice
Black pepper
Slap ya Mama
Tabasco
Parsley
1 lb peeled and deveined shrimp
Pasta
Saute mushrooms, green onion bottoms, and garlic in olive oil. Add wine, orange juice, seasonings and simmer for a few minutes. Add shrimp, parsley, green onion tops and simmer til shrimp are done. Serve over pasta with a salad and french bread. Light and a little different!
Posted on 2/11/11 at 9:46 pm to LSU77
I discovered this dish at the Creole Tomato Festival in the Quarter many years ago. At the time, I didn't even know what the sun-dried tomatoes were. Since then I have gotten nothing but rave reviews for this.
Pasta Rosa
from Maximo's
1/2 cup quality extra-virgin olive oil
1 1/2 tsp cayenne pepper
8 Tbs or more chopped garlic
8 oz medium shrimp, peeled
8 oz Arugula or spinach leaves
1/2 cup Sun Dried Tomatoes, softened and julienned
1/2 tsp salt
1/2 cup grated Romano cheese
1 lb Tortellini or other pasta, precooked
1. Heat oil, add cayenne pepper; the oil will turn a bright orange. Adjust to spicy or mild. Add garlic, sauté until lightly brown. Add shrimp, sun-dried tomatoes, arugula and salt. Sauté until shrimp is done and the arugula/spinach is wilted.
2. Toss in pasta and Romano cheese. Garnish with fresh parsley. Extra Romano on the side.
Note: I play fast and loose with these ingredients. I love sun-dried tomatoes, so I use more. Use more or less cayenne as you prefer, but the amount listed is not as hot as you would expect.
Pasta Rosa
from Maximo's
1/2 cup quality extra-virgin olive oil
1 1/2 tsp cayenne pepper
8 Tbs or more chopped garlic
8 oz medium shrimp, peeled
8 oz Arugula or spinach leaves
1/2 cup Sun Dried Tomatoes, softened and julienned
1/2 tsp salt
1/2 cup grated Romano cheese
1 lb Tortellini or other pasta, precooked
1. Heat oil, add cayenne pepper; the oil will turn a bright orange. Adjust to spicy or mild. Add garlic, sauté until lightly brown. Add shrimp, sun-dried tomatoes, arugula and salt. Sauté until shrimp is done and the arugula/spinach is wilted.
2. Toss in pasta and Romano cheese. Garnish with fresh parsley. Extra Romano on the side.
Note: I play fast and loose with these ingredients. I love sun-dried tomatoes, so I use more. Use more or less cayenne as you prefer, but the amount listed is not as hot as you would expect.
Posted on 2/12/11 at 5:41 am to Count Chocula
quote:whatcha talkin bout Ray?
fact that I found out not long ago that you're a chick speaks volumes
Tigerfannz,,, just make a shrimp gumbo, add water to it and convert it to shrimp stew....
Posted on 2/12/11 at 5:53 am to Ole Geauxt
quote:Quit throwing out these hypertechnical recipes! I can't keep up with all the complicated dishes...making my head hurt...
Ole Geauxt
Posted on 2/12/11 at 6:03 am to OTIS2
well dammmet, i gogggled hypertechnical recipes and it gave as an example: shrimp, and or chicken stew...
btw, those tams the other day would have benefitted with a chili accompanyment... good flavor, but, semi-dry, not helped by freezer and microwave,, what you think?
btw, those tams the other day would have benefitted with a chili accompanyment... good flavor, but, semi-dry, not helped by freezer and microwave,, what you think?
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