Luigi's Sweet Curry Shrimp With Linguine |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Most ingredients come out of your garden or out of your fridge. It assembles quickly and makes a festive dish with a little pre-planning and shopping. Buy the shrimp frozen in the bag, and the sweet curry at a good spice shop. Here in southern Arizona we always go to Santa Cruz Spice Shop in Tumacacori. Ingredients:
1 1/2 lbs medium large shrimp |
1/2 lb crabmeat, fresh preferrably, canned as last resort |
2 tablespoons olive oil |
1/2 cup white wine, orvieto or 1/2 cup sauvignon blanc wine |
1 medium yellow onion, thinly sliced |
3 garlic cloves, minced |
3 plum tomatoes, diced |
2 tablespoons tomato paste |
1/2 lb button mushroom, thickly sliced |
1 sprig fresh rosemary |
1 sprig fresh basil |
2 -3 tablespoons sweet curry, to taste |
4 tablespoons sour cream or 4 tablespoons creme fraiche or 4 tablespoons heavy cream |
salt, to taste |
pepper, to taste |
2 lemons, cut into wedges |
4 servings cooked linguine |
Directions:
1. Heat olive oil on medium high heat; cook onions, mushrooms and garlic for 3 minutes.
2. Add rosemary and basil, continue cooking for two minutes.
3. Add tomatoes, tomato paste and white wine. Continue cooking for 5 minute.
4. Add sweet curry, swirl and taste, adjust to add more of needed.
5. Add salt and pepper to taste, about 1/8 tsp salt, and a little more of the pepper. Cook for about 1 minute.
6. Add the cream and reduce the heat.
7. Add the crab and the shrimp and let simmer for 5 minutes.
8. Boil the Linguine according to directions, and assemble into deep plates.
9. Serve lemon wedges in a separate dish to pass around.
|
|