Saturday, April 4, 2009

Pasta Dinner. Part 2.

While I was making the pasta earlier, I was putting this meal together in my head. I wanted spicy shrimp over fettucini with a creamy avocado sauce. My ingredients for the shrimp marinade: 2 garlic cloves, minced 1 TB brown sugar, packed 3 TB Tamari sauce (or regular soy sauce) 1 tsp chili powder juice of one lime grated zest of one lime 1 tsp red pepper flakes 2 tsp olive oil 1 TB allspice 1 TB molasses
The brown sugar went into the minced garlic.
Soy sauce.
Lime juice.
Red pepper flakes.
Lime zest.
Chili powder.
Olive oil.
Once again, Mr. Hawthorne got the shit detail and had to peel and devein the shrimp.
I put the shrimp in the marinade about 15 minutes before I was ready to cook since I didn't want the lime juice to start cooking the shrimp. Next, I making my avocado cream sauce. And remember, I'm winging this as I go along. Working without a net, so to speak.
My ingredients: avocado (I only used half.) juice of 1/2 lemon 2 TB cilantro 1/2 pepper (Is that a serrano?) 1 garlic clove 1/2 cup whipping cream glop of sour cream 1 TB buttermilk 2 tsp olive oil salt and pepper
I sliced my avocado in half, leaving the pit in since I had recently read that storing the avocado with the pit keeps it from browning.
Not one to believe everything I read, even it is on the internet, I applied a liberal dose of lemon juice over both pieces.
I scooped out the avocado. And yes, I had to have a few bites right then and there.
Avocado and juice of 1/2 lemon went into my mini-processor.
Minced garlic.
I chopped my cilantro.
Added the cilantro and heavy cream.
A bit of buttermilk.
And a glop of sour cream.
Minced pepper went in.
And I processed it. If it's too thick, add more cream.
I had some peas in the fridge begging to be used, so I added them into the sauce.
I added some olive oil to boiling salted water.
And added in the pasta. Cooked maybe 4 or 5 minutes. Homemade pasta cooks much quicker than store-bought.
I skewered my shrimp and poured the marinade over top. Remember: Soak your skewers! The shrimp went 6 inches under the broiler for about 2 minutes each side. Be careful not to overcook your shrimp.
Here's my pasta with avocado sauce over top.
Then I placed my shrimp skewer over top.
Here are my toppings for the dish:
chopped cucumber, tomato, cilantro, salt and pepper.
And here's my spicy shrimp with pasta and avocado sauce.
I loved all the flavors in the marinade and they all came out in the final dish.
The heat and spice of the shrimp was tempered by the creamy avocadoness of the sauce and the coolness of the cucumber and tomato.
This was a very nicely balanced dish.
As Mr. Hawthorne said,
"I'll be looking forward to leftovers."

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