Before leaving for GUADEC I had purchased a pound of frozen shrimp because they were on sale. Last night I needed to figure out what to eat so I decided to make some shrimp scampi over pasta. I pulled out some of the shrimp and proceeded to defrost them by putting them in a bag and running cold water over them. When I went to reach for the garlic I noticed they were all rotten. I quickly rummaged around my kitchen and found a frozen ginger root and some green onions (also known as scallions). The resulting mix was amazing as the ginger had carmalized on the surface leaving little bits of crunchy flavour explosions. Here is the recipe for one serving.
5 large shrimp, shelled
1 sliver of ginger root, brunoise
1 Tbls. of fresh sliced scallions
1 Tbls. Sweet Cream/unsalted butter
1 leaf of fresh sage
salt and pepper to taste
Cook the pasta in boiling water. When the pasta is almost done start the sauce. Melt the butter in a sauté pan and add the ginger, scallions and fresh sage. Add a pinch or two of salt and sauté until the butter just starts to turn brown. Add shrimp with some more salt and pepper and cook on both sides until orange to the eye and firm to the touch. You need to manage your heat here as you don’t want to burn the butter and you don’t want to move the shrimp except to turn them once. This will also allow the ginger to start to caramelize. Toss the finished pasta in the pan and get it coated with the butter sauce. Take off the heat, let it sit for a minute and then plate and serve. Sprinkle some fresh scallion on for colour.
I would have taken pictures but it was so good it was gone before I remembered I had a camera.[read this post in: ar de es fr it ja ko pt ru zh-CN ]