INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 858
Calories From Fat: 199
Total Fat: 22.2g
Cholesterol: 47mg
Sodium: 907.6mg
Potassium: 1007.1mg
Carbohydrates: 124.7g
Fiber: 6.1g
Sugar: 4.1g
Protein: 40.3g