Here’s the first of hopefully many from Papa Louie. Apparently this is his “go to” dish when fresh clams are not in season. This recipe makes enough for two hungry folks. Here’s what you need:
1lb linguine
1 lb. shrimp
1 1/2 cup mushrooms (any kind you like)
Cheap white wine (the sweet kind)
Chicken Stock
Scallions
Fresh Parsley
Olive Oil
Butter
Spices
First, get water boiling for pasta and cook according to directions while doing the rest. Then peel & devein shrimp. Save the skins, you’re gonna need them.
Next, put cleaned shrimp in a bowl and lightly coat with ginger powder, garlic power, pepper & curry powder (if you can, use Pierro’s home made curry powder!). Toss mixture and put into frig for about 20 minutes. In the meantime, simmer the shrimp skins in a little water with curry powder, salt and pepper.
In a large fry pan, add some olive oil, a tablespoon of butter, chopped scallions, chopped garlic, parsley, and a splash of chicken stock. Add in sliced mushrooms, a little cheap white wine and sauté. Now strain in the liquid from shrimp skins and add some to the pan. Raise heat, add shrimp cook and until shrimp is just turned pink.
Serve over the pasta, sprinkle with parsely and enjoy!
Tip: Papa Louie says not to over-do it with the chicken stock. The shrimp is mild and you don’t want to flavor of the stock to take over!