Delicate Braised Shrimp in
Pasta Purses with Classic Cream Sauce

By Executive Chef Keith Keogh, Total Food Network, Florida

Made with:
Newfoundland Coldwater Shrimp, Canada

Shrimp Mixture Ingredients:
1 tbls. Olive Oil
1/2 cup Onions (chopped)
1/2 cup Celery (chopped)
Lemon zest of one half of a lemon
3 sprigs of thyrne
1 cup Shrimp
1 Scallion (finely chopped)
1 tbls. Fresh Parsley
1 tbls. Fresh Basil
TT Salt and White Pepper

Using a wok type pan, heat the pan with olive oil. Saute onions, celery, then add in shrimp. Add the seasonings, blend. Turn off the heat and let mixture cool down. Set aside. Prepare boiling water for final step.

Pasta Ingredients:
3 to 4 oz. of seminola flour
3 to 4 oz. of all purpose flour
few drops of water
1 egg
pasta making machine
cookie cutter (round, scalloped edges, approxirnately 3 inches in diameter)

To make the Pasta:
Take 3 to 4 ounces of seminola flour and mix with 3 to 4 ounces of all purpose flour. Take one egg and a few ounces of water and knead the flour If you knead it too much, it will get tough, so keep adding a little seminola flour, as that will keep it on the dry side. (All purpose flour creates that gummy texture. seminola flour creates the dry texture). Use a pasta making machine to press it . Work the dough until desired consistencyWhen completed, roll it out, and use cookie type cutter to make approximately 15, 3 inch, wafer like pasta circles. Set aside.

Take cooled down shrimp mixture and spoon onto the pasta circles. Carefully fold up to the top. creating the purse. and seal the shrimp mixture into the pasta. Put in boiling water and poach for several minutes. Remove pasta purses and set aside, let drain thoroughly.


Other Great Chef Recipes:

Classic Cream Sauce

Delicate Braised Shrimp in
Pasta Purses with Classic Cream Sauce

Sautéed Shrimp on a bed of Turnip Reduction
with an Onion Au Jus Sauce

Spicy Mexican Shrimp in Stugged Ortega Chile








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