| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | Pasta | 4 | Servings | |
INGREDIENTS
| 2 | tb | Extra virgin olive oil; divided |
| 2 | Shallots; minced | |
| 1/4 | c | Chicken stock |
| 1 | Whole garlic bulb | |
| 1/2 | c | Evaporated milk |
| 1 | tb | Cornstarch; diluted with |
| 1 | tb | Water |
| 1 | lb | Penne pasta |
| 1/2 | lb | Baby shrimp; 60/70 ct., peeled and de-veined |
| Salt and pepper to taste | ||
| 2 | tb | Fresh cilantro leaves; chopped |
| 1/2 | c | Freshly grated reggiano parmesan cheese, optional |
INSTRUCTIONS
Roast the garlic or poach it. If you roast the garlic, it will have a "nutty" flavor. 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. 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. 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. 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. 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. Recipe by: Chef Jean Pierre (http://www.chefjeanpierre.com) Posted to MC-Recipe Digest V1 #795 by MsRooby <msrooby@blarg.net> on Sep 21, 1997
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