Thursday, April 4, 2013

Blackened Shrimp over Angel Hair Pasta
2 Garlic Cloves, puréed
1 ½ tablespoon Strictly Pepper
½ teaspoon Thyme
1 tablespoon Oregano
2 tablespoons Butter
¾ pound Mushrooms, cleaned and cut in 3
2 Green Onions, chopped
1 ½ pounds Fresh Shrimp, shelled and deveined
1/3 cup Shrimp Stock (see below)
2 tablespoons Beuree Manié (see below)
Santa Maria

 Shrimp Stock
2 cups Water
Shrimp Shells 
·         Pour water into saucepan.  Add shells from shrimp and season with Santa Maria Seasoning.  Boil 15 minutes.  Strain liquid.

Beuree Manié

5 tablespoons Butter (softened)
2 tablespoons

·         Blend butter with flour to make Beuree Manié and set aside.


·         Grind Garlic, Thyme and Oregano together in mortar.

·         Heat Butter in pan over medium heat.  Add spice mixture, Strictly Pepper and cook 1 minute.

·         Add Mushrooms and Green Onions.  Season with Santa Maria Seasoning, stir and cook 4 minutes.

·         Add Shrimp and cook 3 minutes.  Stir once during cooking.  Remove Shrimp from pan and set aside.

·         Increase heat to high and pour in Shrimp Stock.  Bring to boil and cook 2 minutes.  Whisk in Beuree Manié.

·         Return Shrimp to pan and cook 1 minute over low heat.  Serve over Angel Hair Pasta.




No comments: