Here is a great pasta dish from Palace Café. To Drunken the shrimp, this recipe uses a great New Orleans local beer, Abita Amber. This beer should be easily found at any liquor store. Abita Amber was one of the first and one of the most popular beer from the Abita Brewing Co. Abita Brewing also makes a great Root Beer, made with Louisiana Cane Sugar.
3 Tomatoes
1 or 2 Red Bell Peppers
Vegetable Oil
1 quart (4 cups) Heavy Whipping Cream
2 teaspoons chopped Garlic
1 tablespoon Butter
1 1/2 pounds (16 to 20 count) Shrimp, peeled and deveined
1 cup sliced Leeks
2 cups julienned Shiitake Mushrooms
1 tablespoon Creole Seasonings
1 bottle Abita Amber Beer
16 ounces Angel Hair Pasta, cooked al dente
Kosher salt to taste
1/2 cup freshly grated Romano cheese
4 sprigs of flat leaf Parsley for garnish
Core the tomatoes and cut into halves. Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes. Rub the skins of the tomatoes and bell peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half. Arrange cut side down in a baking pan and roast at 400 degrees until the skins blister. Cool the tomatoes and bell peppers and remove the skins. Squeeze the seeds from the tomatoes and chop coarsely. Julienne the bell peppers.
Bring the cream to a boil in a heavy saucepot. Stir in the roasted tomatoes and cook until the mixture is reduced by 1/3 and the sauce will coat the spoon.
Sauté the garlic in the butter in a large sauté pan until golden brown. Add the shrimp, leeks , mushrooms, and Creole Seasoning. Sauté until the shrimp are partially cooked. Add the beer and stir to deglaze the pan. Cook until the beer has evaporated.
Add the tomato cream and pasta; mix well and season with kosher salt. Spoon onto serving plates and top with the Romano cheee and roasted bell peppers. Garnish with the flat-leaf parsley.
Enjoy!!!
Now available in IBooks You Can’ t Keep New Orleans Out Of The Cook.
