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Grilled Prawns over Linguine with Red Shrimp Sauce
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| Ingredients: | |
| 2-3 lbs | U7 Prawns- heads and shells removed and reserved, (keep the |
| last piece of shell and tail piece on the prawns) | |
| 1/2 cp | Vidalia or sweet onion diced |
| 1/2 cp | fresh fennel bulb, diced-reserving greens for garnish |
| 6 cloves | garlic chopped |
| 3 Tbs | tomato paste |
| 3/4 cup | Sauvignon Blanc,, (Chardonnay, alternative) |
| 4 1/2 cps | prepared shellfish stock or bottled clam juice |
| 2 sprigs | fresh thyme |
| Zest of 1 | navel orange |
| 1/4 cup of olive oil + 3 TBS | |
| 12 | fresh oregano leaves, chopped |
| 8 | fresh basil leaves sliced |
| 2 Tbs | chopped flat-leaf parsley |
| 2 28oz Cans | whole plum tomatoes, drained |
| 16 oz | dried linguine |
| salt | |
| ground black pepper | |
Directions:
1) Heat two Tbs of olive oil in high sided medium sauce pan over medium
heat.
2) Add the onion, fennel, and garlic--cook until translucent (5-7 minutes).
3) Add the prawn heads and shells and cook stirring frequently, until the shells
turn bright red (5-7 minutes)
4) Add tomato paste and cook stirring frequently, for another 5 minutes.
5) Add 1/2 cup of the white wine and reduce by 1/2.
6) Add shellfish stock (or clam juice), thyme, and orange zest.
7) Bring sauce to a low boil and reduce by 1/2.
8) Pass the sauce through a fine mesh strainer into a bowl and reserve for the
next step. Should yield about 2 cups.
9) In a large sauce pan heat the 1/4 cup of olive oil over medium heat.
10) When the oil is hot add the garlic and cook until golden brown (1-2
minutes).
11) Add the oregano, basil, and parsley and cook for under a minute.
12) Add the tomatoes raise the heat to high and cook for 3-5 minutes.
13) Add the last 1/4 cup of the white wine and cook for about 2 minutes or
until most of the wine has evaporated.
14) Add the reserved sauce from step 8, reduce the heat to medium, and slow
simmer the sauce for about 3-5 minutes.
15) Add salt and pepper to taste.
16) Light grill and lightly oil and season the prawns (salt, pepper, and a little
lemon juice)
17) Grill 2-3 minutes on each side, making sure they are thoroughly cooked
but not over done.
18) In a large pot of salted boiling water, cook the linguine -al dente-or to your
taste.
19) Drain the pasta well, transfer to a large serving plate and ladle sauce over
pasta. Arrange grilled shrimp on top and serve.
Recipe uploaded with Shop'NCook for iPhone.
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