From the morning food segment with Concetta Callahan on KOLD 13, Tucson. We made these two delectable dishes – hopefully they got your juices flowing. AND you will make them yourselves!
Today is NATIONAL SHRIMP SCAMPI DAY.
Shrimp Class tonight at 6pm, and Saturday, 3 May at 10am. Sign up!
TEA-SMOKED SHRIMP WITH WASABI GINGER SAUCE
12-14 jumbo shrimp (≈ 1 lb), shelled and deveined
lemon or lime
1 Tbsp coconut oil
3 Tbsp thinly sliced shallot
1 minced serrano
1 Tbsp finely chopped pickled sushi ginger, or 2 tsp minced root + ½ tsp sugar
1 Tbsp prepared wasabi paste
¼ C rice wine vinegar
1-2 Tbsp heavy cream
1½ Tbsp soy sauce
2 Tbsp unsalted butter, cut in half
¼ C Thai tea leaves, soaked in water to cover
3 green onions, thinly sliced
Season the shrimp with a good squeeze of lemon or lime and sprinkle with ground ginger, then set in fridge until ready to cook (not longer than ≈30 minutes or your shrimp will become tough).
Have ingredients ready. In a saucepan sauté coconut oil, shallot, serrano, and ginger, about 5 minutes, just until softened. Add wasabi, vinegar, and reduce by half. Swirl in cream, bring to a simmer, then add soy sauce and remove from heat. Whisk in the butter piece by piece. Set aside and keep warm.
Drain then pour tea leaves onto a piece of foil (to make cleanup easier) in the bottom of a stovetop smoker or large pot. Put shrimp on a pan over the tea and cover. When the tea begins to smoke, time it for 5 minutes. Shrimp should be opaque and slightly pink. They can be finished in the sauce if not completely cooked.
Gently warm up the sauce if necessary. Nape the shrimp on the plate with sauce and garnish with green onions.
Allium Dreams (Onion-garlic-shallot-chive-leek)
Class on Tuesday, 6 May at 6pm or Saturday, 10 May at 10am. Sign up!
PENNE WITH LEMONY GREEN GARLIC SAUCE
½ lb medium asparagus, cut into 1 inch lengths
¾ C thinly sliced green garlic, tough leaves removed
½ C olive oil
zest of 1 lemon
½ C white wine
8 oz penne, or other favorite pasta shape
¼ C lemon juice
2 Tbsp butter
¼ C roughly chopped parsley
¼ C roughly chopped marjoram
½ C chopped roasted and skinned hazelnuts
Parmigiano for serving
Steam asparagus until tender, about 4 minutes. Flash in an ice bath to stop the cooking, then dry on a towel.
Sauté oil, garlic, and zest in a pot over medium heat, until softened. Stir in wine, bring to a brisk simmer and cook for another 5 minutes. Remove from heat.
Begin cooking pasta in salted water until just al dente.
When almost done, return the garlic pan to medium heat, add asparagus, lemon juice, and butter. Fold in pasta, followed by herbs and hazelnuts. Use pasta water to thin sauce if necessary.
Serve with a generous grind of pepper, and Parmigiano to taste.
Serves 4 as an entrée; 6 + as a first with flesh or fish
Recipes by Valerie D. Verkerke – Gem Chef