another "I just made this stuff and it was GREAT so I better write it down while I remember what I

[NMDemDist2]

did" threads


Shrimp Fettuccine ala AZDD6

1.5 pounds raw frozen shrimp, defrosted, peeled and deveined
1 package fresh fettuccine
1.5 small lemons (or one large one) rolled for juicing
1 cup of chopped onion
Chunk of Romano cheese 1" x 3" finely grated
2-3 TBSP fresh basil, chopped fine (three or four large stems)
2-3 TBSP dried parsley (about a palm full but scant)
2 TBSP butter
2 TBSP EVOO
1-2 TBSP Balsamic Vinegar
Salt and lots of Fresh ground Pepper

Heat skillet with oil and butter on med-lo, add vinegar and onions and sweat them, add herbs, S&P, the shrimp and lemon juice. Add pasta to boiling water for 4 minutes. When shrimp is pink, drain pasta add together in bowl and toss with 2/3 of the cheese

plate and top with the rest of the cheese, garnish with baby basil leaf. serve with small salad and NYT bread, toasted with butter under the broiler.


OMG!! :9

[hippywife]

1. Yum!

But, but...where are the capers?

Really does sound tasty! :hi:

[NMDemDist2]

2. damn!! I had capers in the cupboard too!

didn't think of them...... :cry:

[NashVegas]

3. Looks Wonderful. A Shrimp Question ...

Is it my imagination, or does it look like the pros cook shrimp with the shell on to help it keep a less curled shape?

[NMDemDist2]

4. maybe but I hate peels in my pasta... n/t

[NashVegas]

12. Me, Too

It's just something that's been on my mind where shrimp is concerned. Thanks for letting me hijack yer thread.

[Warpy]

5. It doesn't affect the shape, but it does improve the flavor

There's a hell of a lot of flavor in those shells, flavor that goes into the sauce instead of into the garbage.

My way to do it is to cut the shells down the middle of the back, devein the shrimp, and butterfly them, shells on. They're easy enough to pick apart at table, scooting the shells over to the side of the plate.

I find the extra flavor well worth the extra effort at the table.

[amerikat]

7. I agree that the shells have a lot of flavor. Here's what I do.

I peel the shrimp and throw the shells in a sauce pan with a bit of water or white wine. Simmer it down to concentrate the flavors and add the liquid(liquor?) to the dish. So no shells in the dish but all that deep flavor that the shells contribute.

[NMDemDist2]

10. that's a good idea

thanks!

:hi:

[Warpy]

13. However, that doesn't work for shrimp in oil

which is why I leave the shells on.

[amerikat]

8. If you want the shrimp not to curl so much......

Stick a wooden skewer down the middle of them before cooking. I do this when I cook shrimp for sushi. It keeps them relatively flat so they fit nicely on the rice.

[NashVegas]

11. Thanks

Glad I asked this.

[Kali]

14. probably more for the flavor

[Stinky The Clown]

6. Dontcha love it when that happens!

Recording it here, in this post, is as good as making a note of it!

[NMDemDist2]

9. yup, then I put it in my journal

easy peasy!

:rofl:

[flamin lib]

15. Made it last night for the bride and she loved it. Said it had a

sophisticated flavor. Good stuff!

[NMDemDist2]

16. how cool is that?? glad you tried it and liked it.

next time I'll do the 'simmer the shells in a bit of water then add water to pan' for an extra kick of shrimp flavor

and add the capers as hippywife suggested.

did you modify anything?


edit to add, there I go, Mrs. Hollandaise strikes again!! I just can't leave a recipe alone


:spank: