Monday, December 29, 2008
I thought I would share my newest favourite garlic gadget that must be as old as the hills...But I just recently bought one...so it's new for me.
You just need your garlic..
This little gadget..grates it so well..keeping the juices..and almost emulsifies it..
I prefer it to chopped..or minced or crushed.
I am sure you can get them here.. It's by Revol I think..and I bought it while in Provence at the market in Gordes.(So beau!)
I'm sure that's why I like it even more....
If you can find one I suggest you pick one up..
Takes hardly any room in your gadget drawer..It's pretty and white and always looks new.
Here's the recipe we are having tonight..I'll let you know how we liked it..
Grilled Shrimp Caprese..
1 1/2 lbs Roma tomatoes, cored* and cut into 1” pieces
20 medium fresh basil leaves, stems removed and cut into 1” pieces
2 Tbsp extra-virgin olive oil
1 Tbsp garlic, minced
1 tsp Italian seasoning
Salt to taste
2 Tbsp butter
1/2 cup white wine
11/2 cups heavy cream
1 cup Parmesan cheese, grated
1 lb capellini (angel hair) pasta, cooked according to package directions
2 cups mozzarella cheese, shredded
1 lb 26/30 or 21/25 shrimp, peeled and deveined
COMBINE tomatoes, basil, olive oil, garlic, Italian seasoning and salt in a large bowl and blend thoroughly. Cover, set aside and marinate for at least 1 hour.
HEAT a large, nonstick skillet over medium heat. Add butter and let melt. Stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese and bring to a simmer. Let sauce reduce to desired consistency.
ADD cooked, drained pasta and marinated tomatoes to skillet. Stir to thoroughly coat pasta with sauce.
TRANSFER pasta and sauce to serving platter and top with mozzarella cheese.
GRILL or SAUTE shrimp until internal temperature reaches 150°F and set aside.
PLACE serving platter in broiler for 2-3 minutes, or until cheese has melted.
TOP pasta with cooked shrimp and serve.
* I'll go lightly on the cream..we like light.