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
Procedure:
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.
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