Basil Shrimp with Shichimi Togarashi Pasta
Basil Shrimp with Shichimi Togarashi Pasta
Happy Monday from the Low Country!
It is finally warming up here in the south. That means people will be flocking to Shem Creek to eat seafood out doors at one of the many great open-air Restaurants there overlooking the creek. Shem Creek is a really special place. It is a brackish estuary, where the slow-moving water of the Cooper river overflow meets the Atlantic.
As you dine outdoors, creek-side, you can see Brown Pelicans, people paddling canoes and kayaks, and if you are lucky-the occasional pod of dolphins chasing some fish into the brackish water. There is a lot of amazing food and a great "food-culture" here in the Low County. Restaurants pride themselves on sourcing as much of their menu items as possible form the local, sometime boutique farms and farmer of the area. Shem Creek Restaurants, in particular, have the advantage of being within a stone's throw of the shrimp trawlers and the purveyors of said shrimp on the docks.
This is the view of Shem creek while you dine:
This is the view of Shem creek while you dine:
I picked up a pound of locally caught shrimp the other day from Raul's Seafood there in Shem Creek, and this is what I did with them:
Linguine with Shrimp Togarashi, and Basil Oil
Oil
½ cup basil
1 cup olive oil
Combine in a blender and puree. Strain through a fine mesh strainer. Throw away and bits left behind. Save the oil in the Fridge up to 2 months.
Pasta
1 Tbs. basil infused olive oil
1 small onion (or 1 whole shallot)-minced
The zest of 1 lemon-reserve fruit for another day
1 garlic clove-crushed
24 oz. clam juice
½ cup dry white wine
2 cups heavy whipping cream
1 Lb. Linguine, or your favorite ling pasta
1-1 1/2 Lbs. 24-30 count shrimp-peeled and de-veined
1 Tbs. Shichimi Togarashi
In a heavy sauce pan heat the oil and sauté the onions, lemon zest, and garlic over medium heat until onions are cooked through-about 5 minutes. Add clam juice and wine; simmer until the liquid is reduced to about 1 cup. Add the cream and continue to simmer until the cream mixture is reduced to 1 ½ cups. Meanwhile, cook the pasta according to package directions-minus 2 minutes of cook time: Thus, if your pasta directions say cook for 9 minute cook only 7.
Sprinkle the shrimp LIGHTLY (this stuff is super spicy) with the shichimi togarashi and sauté in 2 Tbs. of the basil oil until done. Once the pasta has cooked to within 2 minutes of al dente, drain and place into the pot of cream sauce. Allow the mixture to simmer for 2 minutes until most of the sauce has bee absorbed by the now perfectly cooked pasta. Place your pasta in your favorite bowls and top with shrimp. Drizzle with a few more drops of basil oil and serve ASAP!
NOTE: This recipe works well with little neck clams, scallops, and crab meat too!
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