Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe

                                      Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe

Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe Ingredients

4 cups tightly packed basil leaves

2 large garlic cloves, quartered

2⁄3 cup extra virgin olive oil

1⁄2 cup pine nuts

1⁄2 cup freshly grated Parmigiano-

Reggiano (about 2 ounces) 1 teaspoon salt

Freshly ground black pepper to taste

1 pound fresh spaghetti, linguine, or fettuccine

1 pound medium shrimp (35 to 40 per pound), peeled and deveined

Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe Cooking Process

1.Combine the basil, garlic, and olive oil in a food processor and pulse 4 or 5 times, or until the basil is puréed, stopping the machine to scrape down the sides as necessary. Add the pine nuts, cheese, and salt. Process until the pesto is smooth, about 30 seconds. Season with pepper. Transfer the pesto to a medium bowl. (The pesto can be made ahead and kept covered in the refrigerator for up to 7 days, provided you pour a thin coating of olive oil over the top to forestall discoloration.)

2.Bring 6 quarts salted water to a boil in a large pot over high heat. Add the pasta and shrimp and cook until the pasta is al dente and the shrimp are pink and firm, about 4 minutes.

3.Drain the pasta and shrimp, reserving 1⁄2 cup of the liquid. Return the pasta and shrimp to the pot, add the pesto and the reserved cooking liquid, and toss until the pasta is well coated. Serve immediately.Shrimp Pesto Linguini - Shrimp Pesto Linguini Recipe

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Shrimp Bengalese Stew Recipe

                           Shrimp Bengalese Stew Recipe

Shrimp Bengalese Stew Ingredients

3 tablespoons unsalted butter; or 1 tablespoon unsalted butter, if using precooked shrimp

11⁄2 pounds medium shrimp (35 to 40 per pound), peeled and deveined, or precooked cocktail shrimp, thawed and peeled

1 small onion, finely chopped

1 garlic clove, minced 1 teaspoon salt

11⁄2 tablespoons minced ginger

1⁄2 teaspoon grated nutmeg

1 tomato, coarsely chopped

3⁄4 cup fish stock or clam juice

1⁄2 cup ground almonds

1⁄2 cup coconut milk Juice of

1⁄2 lime


Shrimp Bengalese Stew Cooking Process

1.Melt 2 tablespoons of the butter in a large heavy saucepan over medium heat. Add the raw shrimp, if using, and cook, stirring often, until pink and firm, 3 to 5 minutes. Transfer the shrimp to a large bowl and set it aside. If you’re using precooked cocktail shrimp, skip to step 2.

2.Place the pan back over medium heat and add 1 tablespoon butter. Add the onion and garlic; sauté until softened, about 2 minutes.

3.Add the salt, ginger, and nutmeg; cook, stirring constantly, for 30 seconds. Immediately add the tomatoes and cook, stirring constantly, until the mixture thickens slightly, about 2 minutes.

4.Add the fish stock and bring to a simmer. Add the ground almonds and stir until they thicken the sauce, about 1 minute. Immediately add the coconut milk and cook, stirring gently, until the sauce comes back to a simmer. Add the cooked shrimp and cook until the sauce is bubbling and the shrimp are heated through.

5.Remove the pan from the heat, add the lime juice, and stir well. Serve immediately.Shrimp Bengalese Stew Recipe

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