A delightful fusion dish of Italian pasta and light cream with Asian spices
Servings: 4people
Ingredients
2lbsShrimp, lobster, langoustines or prawns,or a combination of them
4tbspButter,divided in two
1tbspVegetable oil
2Clove of garlic,finely minced
3tspFresh ginger,finely minced
1tbspFresh ginger juice
2Habańero peppers
1tbspFlour
1/2cupLight cream or Half and Half
1-2tspSugar
2tbspFresh squeezed lime juice
Salt and fresh ground black pepper
1 1/2cupsChicken bouillon
Served on:
Squid Ink Pasta, regular pasta or rice
Garnish with:
3cupsFresh bean sprouts
4Scallions,sliced
2tbspFresh cilantro,finely chopped
Slivers of Habańero peppers
Squeeze of lime
Instructions
Prepare your pasta or rice.
Peel the ginger and cut into 1/2" sized pieces. Press through a garlic press until you get a tablespoon of juice.
Mince the rest of the ginger, garlic and habańero peppers. (be careful to not touch the inside of the peppers. Best to use gloves.)
Sauté the ginger and habańero in 2 tablespoons of butter and 1 tablespoon vegetable oil for two minutes. Add the ginger and ginger juice and sauté another minute.
Add the shrimp, langoustines, lobster...whatever you are using...to the pan of spices and sauté on low until pink. Remove seafood to a plate to make your white sauce.
Add 2 tablespoons of butter and a tablespoon of flour to the pan and cook, stirring constantly, for about a minute.
Add cream, chicken broth, lime juice and sugar. Stir over medium heat until thickened. Add more both if it becomes too thick. This should be a very light, somewhat thin cream sauce. Adjust seasonings with salt and pepper and more sugar if needed.
Add the seafood into the pan and blend into the cream sauce. Cover and set aside.
Place pasta or rice on individual plates. Place a large handful of bean sprouts on the pasta. Spoon the Fruit de Mer Ginger Cream Sauce on tops and garnish with scallions, cilantro and habańero peppers, plus a squeeze of lime.