Sunday, November 21, 2010

Whole Grain Linguini and Shrimp with a Capelin Caviar Pernod Lemon Creme

     This shrimp pasta has a divine combination of flavors!  French Pernod Liquor has an anise and bitter wormwood flavor.  Pernod creme sauces are an old fashioned classic French touch for seafood.  Lemon compliments the Pernod flavor.  Capelin Caviar is a very mild flavor that is much lighter than Beluga Caviar.
     Originally, grain mush, polenta or gruel was transformed into pasta some time long ago in Italian history.  The unrefined whole wheat linguini in this recipe is very rustic.  The orange color of this pasta sauce comes from the capelin roe and not tomato.
     Recipe:  Heat a saute pan over medium heat.
     Add 3 pats of unsalted butter.
     Add 1 minced garlic clov.
     Add a small spoonful of minced shallot. 
     When the shallots turn clear colored, add 6 large peeled shrimp that have the tails attached. 
     Saute the shrimp till they are cooked al dente. 
     Remove the shrimp from the pan and set them aside.
     Add a squeeze of lemon juice.
     Add a splash of shrimp broth.
     Add a generous splash of Pernod Liquor.
     Reduce the sauce over medium/medium high heat.
     Add a splash of cream and continue to reduce.
     Add sea salt and white pepper.
     Add a pinch of cayenne pepper.
     Add a pinch of tarragon leaf.
     Add a pinch of chopped parsley.
     When the sauce is reduced to a thin sauce consistency, return the shrimp to the pan.
     Add a generous spoonful of capelin roe caviar (Masago). 
     Stir the sauce.
     Add some al dente cooked whole wheat linguini pasta to the sauce.
     Toss the sauce and pasta together.
     Use a chef's fork to set the sauced pasta on the middle of a plate.
     Set the shrimp on top of the pasta.
     Pour any extra sauce over the shrimp and pasta.  (Do not flood the plate with pasta sauce!  "Make just enough sauce to flavor and coat the pasta!" is the cardinal rule.)  
     Garnish the plate with a sprinkle of capelin caviar.
     Garnish the plate with a few parsley sprigs and a thick lemon slice that is sprinkled with fine chopped parsley.
     The thick lemon slice is meant to be squeezed onto the pasta to give the sauce a fresh hint of lemon when dining.  The classic Pernod creme flavor is is so very old fashioned.  The tender shrimp and capelin roe give this pasta a very nice light fresh ocean catch flavor.  I do suggest a nice bargain priced  French 2002 Macon Aze White Burgundy Chardonnay for this entree.  This is a great French style pasta! ... Shawna

0 komentar:

Post a Comment