shrimp diablo....
36 jumbo shrimp, head-on
6 cups cooked penne pasta
¼ pound butter
½ cup onions, minced
¼ cup celery, minced
¼ cup red bell pepper, minced
¼ cup yellow bell pepper, minced
2 tbsps garlic, minced
½ cup andouille or tasso, julienned
¼ cup green onions, sliced
½ cup Rotel tomatoes
½ cup fresh mushrooms, sliced
1 tsp cayenne or jalapeño peppers, minced
1 ounce dry white wine
1 tbsp lemon juice
3 cups heavy whipping cream
2 tbsps basil, chopped
2 tbsps fresh thyme leaves
salt and pepper to taste
METHOD:
Peel shrimp shells from the tail being careful not to break the head from the tail. (You may wish to make 2 cups of shrimp stock using the shells and add it in place of an equal amount of whipping cream to lower the fat.) In a 12- to 14-inch cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers and garlic. Sauté 3 to 5 minutes, or until the vegetables are wilted. Add andouille and continue to cook one minute. Add green onions, tomatoes and mushrooms. Continue to sauté 3 to 5 minutes. Add cayenne peppers and deglaze with white wine and lemon juice. Add heavy whipping cream and bring to a rolling boil. Lower to simmer and reduce to approximately ½ volume. Add shrimp, basil and thyme and cook until shrimp are pink and curled. Do not overcook. Season to taste using salt and pepper. Heat cooked pasta under hot running water and drain well. Place the pasta in the center of a large serving platter and top with the shrimp diablo, arranging shrimp decoratively over the surface. Garnish with fresh basil.

i cooked a bastard version of this tonite!!! not for the faint at heart!

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

47510 posts

Posted on 5/18/08 at 2:30 pm to mouton

Here ya go, Moulton. This is all easy and very good.

Asian Pork Tenderloin
(Cuisine at home, December 2006, Issue 60, p. 36)

Makes: 2 Tenderloins Total Time: 1 Hour Rating: Easy

Trim; Combine; Rub and Sear:
2 pork tenderloins, trimmed (1–1/2 to 2 lb. each)
2 T. Chinese five-spice powder
1 T. kosher salt
1 T. ground black pepper
2 T. peanut oil

Simmer:
1/3 cup Chinese plum sauce
2 T. honey
1 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 T. fresh ginger, minced
1 T. pineapple juice
1 t. chili garlic sauce

Garnish with:
Fresh chives

Preheat oven to 400°.

Trim tenderloins of silverskin and excess fat. Combine five-spice, salt, and pepper, then rub over both tenderloins. Heat oil in an ovenproof saute pan over medium-high; sear pork on all sides, 5 minutes.

Simmer remaining ingredients (except chives) in a saucepan for 1 minute; pour over pork. Transfer pan to the oven and roast 20 minutes, or until internal temperature reaches 140°. Remove pork from pan; let rest 10 minutes before slicing.

Garnish with fresh chives.

**********************************
Spicy Asian Slaw
(Cuisine at home, December 2006, Issue 60, p. 37)

Makes: 5 Cups Total Time: 25 Minutes Rating: Easy

Whisk Together:
2 T. pineapple juice
2 T. rice vinegar
2 T. sugar
1 T. chili garlic sauce
1 T. Chinese plum sauce
1 t. cornstarch

Saute and Add:
6 cups green cabbage, cubed
1 cup red bell pepper, julienned
2/3 cup carrot, julienned
2 T. fresh ginger, minced
1 T. peanut oil
1/2 t. kosher salt

Stir in and Cook until Thickened:
Reserved sauce

Whisk first 6 ingredients together in a bowl; set aside.

Saute cabbage, bell pepper, carrot, and ginger in oil in a nonstick skillet over high heat. After 1 minute, add the salt. Continue sauteing for 2 minutes, or until cabbage starts to wilt.

Stir in reserved sauce; cook 1 minute, or until slightly thickened.

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