This meal was one in a million. With a 3 hour preparation time from start to finish, this meal had some serious TLC behind it (marinating time included). No recipe, no idea what I was making when I started sautéing mushrooms- I was free styling.
Let's start with the pasta.
First, I started with the mushrooms
(although I would recommend starting with marinating the shrimp if I was going to make it again).
I threw a small can of mushrooms (drained) straight into a saucepan and let them sizzle for about a minute. At that point, I had a few slices of onion precut from a salad that I had for lunch, so I tossed two or three into the pan to do my flavor a favor, along with some pepper and course kosher salt.
Next, I considered butter, but I really wanted to avoid frying the mushrooms immediately, so I decided to make the mushrooms part of a sauce (for what, I didn't know yet, but this is when it starting coming together). I basically added a 1/4 cup of wine to the mushrooms at a time, along with a little butter,
and I began to reduce the mixture until the wine was nearly gone. I continued this same process until I had reduced approximately 1/2 bottle of the leftover dry white wine and used about 3 tablespoons of butter.
Once I realized I had a fairly rich mixture, I decided to compliment the wine and contrast the butter with the juice of about half a fresh lemon. Then, I turned the heat real low and let it barely simmer for about 20
minutes. Eventually, I turned off the heat and let it cool.
Meanwhile, I moved on to the medium shrimp. I thawing two hands full under a small stream of cold water in a colander. Then I shook the water off and began marinating them with the juice of the other half of the lemon & about 2 tablespoons of thin teriyaki sauce. I covered them and threw them in the fridge.
2 hours later, I made the shells (medium) and cooked them until they were al dente. This pasta wouldn't have done the sauce justice had the pasta not been al dente- no questions about it.
After the pasta had been drained and rinsed, everything finally came together and were mingled and tossed. A highly unexpected fresh taste from the mushrooms and brilliant sauce, while the shrimp complimented the al dente pasta perfectly. Topped it off with a green onion garnish.
Finally....I BBQ'ed some Boneless-Skinless Chicken Breasts in the oven with a specially doctored-up Sweet Baby Ray sauce.
Bon Provecho.
BONUS TIP: I just learned that the noun form is marinade and the verb form is marinating.
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