Tuesday, April 2, 2013

Strictly Pepper Seasoning - for a bit of 'ZAP' in your food!

Strictly Pepper Shrimp over Angel Hair Pasta

2 Garlic Cloves, puréed
1/2 teaspoon Strictly Pepper (adjust to taste)
½ teaspoon Thyme                                                                                                  
1 teaspoon fresh 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 flour
·         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.


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