• 1serving

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Extra virgin olive oil - divided

  2. 2 Shallots - minced

  3. 1/4 cup 59ml Chicken stock

  4. 1 Garlic bulb

Instructions Jump to Ingredients ↑

  1. cup evaporated milk 1 tablespoon cornstarch -- diluted with 1 tablespoon water 1 pound penne pasta 1/2 pound baby shrimp 60/70 ct. -- peeled and de-veined Salt and pepper to taste 2 tablespoons fresh cilantro leaves -- chopped 1/2 cup freshly grated Reggiano parmesan cheese (optional)

  2. This recipe may look complicated, but really, it is quite easy to prepare. The key to its success is to either blanch or roast the garlic. Whichever method you select, you are going to love it. If you do not have baby shrimp, try to make it with chicken tenderloin ... it is also an incredible dish. Makes 4 Servings In a saucepan, heat 1 tablespoon olive oil and add the shallots. When light golden brown, add the chicken stock and peeled garlic. Bring to a boil and add the milk and the diluted cornstarch. Put mixture in a blender and blend thoroughly until very smooth. Strain through a fine sieve.

  3. Cook the pasta according to package directions. In the meantime, in a saute pan, heat 1 tablespoon olive oil and cook the baby shrimp on both sides. Add the creamy garlic mixture. Season with salt, pepper and cilantro. Add the (optional) parmesan cheese, mix well. Add the penne and toss to coat well. Serve immediately.

  4. Roasting Method: Heat oven to 375 degrees. Do not remove the papery outer skin from the garlic. With a very sharp knife, cut the garlic head in half sideways. Set the garlic halves, cut side up, on a piece of aluminum foil, then drizzle each half with 1 tablespoon olive oil. Arrange sprigs of rosemary on each half and sprinkle with freshly ground black pepper. Close the aluminum foil and roast for about 45 minutes, or until tender and buttery.

  5. Poaching Method: Separate the cloves of the head of garlic, but do not peel them. Bring 2 small saucepans of water to boil, then put the garlic in one of them. Poach for 7 minutes, then drain and return the garlic to the other pot of boiling water. Let cook 7 minutes, then drain and return garlic to the first pot, once again filled with boiling water, for final blanching. This will eliminate any bitterness. Cool the garlic briefly, then slip the cloves out of their skins.

  6. Per serving (excluding unknown items): 477 Calories; 37g Fat (69% calories from fat); 10g Protein; 28g Carbohydrate; 37mg Cholesterol; 679mg Sodium__

  7. Chris Youngers - -- To unsubscribe from this list, please visit . If you are without web access, send the following message to : unsubscribe mastercook end - --

  8. Posted to MM-Recipes Digest V4 #297 by Chris Youngers on Sep 21, 97


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