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Thoughts on an idea for a recipe

post #1 of 10
Thread Starter 
I've been thinking about this dish for a while.. but haven't tried to put it together yet. Thought it would be interesting to explain the idea then see what you all think.

It's a shrimp pasta dish..

To start I would clean all of the shrimp, reserving the heads/shells into a small sauce pot in order to create a shrimp stock.

The shrimp would then be marinated in olive oil with salt and pepper.

I have a cast iron grill pan that I would cook the shrimp on.

For the pasta.. the idea is to infuse it with lime. So I'd make fresh egg pasta and infuse it with a puree of lime juice, lime zest, and parsley (to give it more green color and flavor).

With the pasta cooked, the shrimp grilled, I'd then strain the shrimp stock and deglaze the shrimp grill pan with some of the stock, and add it back to the shrimp stock. It would be reduced and padded with butter. Then the shrimp placed over the pasta with sauce poured over them. Finished with a little chopped parsley.

Any thoughts on this?
post #2 of 10
I's screaming for some garlic. And I'd go with cilantro instead of parsley. Cilantro and lime pair well together.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 10
Thread Starter 
Yea I should probably marinate with salt, pepper, and garlic. I do love garlic.. hadn't thought through all of the seasonings well enough yet. I also agree cilantro would be good rather than parsley for those that like cilantro. I like to top currys with cilantro also. Thanks!
post #4 of 10
I would not use lime juice in your pasta dough. The acid would affect your dough. Also I would blanch the lime zest 3 times to remove the bitterness and also it will be easier to roll.Don't salt the shrimp until your going into the pan, Tell us how your going to make your shrimp stock and it may help us a bit more in helping you. Great that you have head on shrimp, this will really add flavor to your stock.

Ditto on what Phatch said.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #5 of 10
Thread Starter 
Hrmm.. so the zest would be ok to add to the dough? I really want to impart the lime flavor into the dough, without achieving that this dish isn't anything special at all. Maybe I need the zest from 10 limes to do it? hah.. Or maybe I could use lime zest and cilantro puree to add to the dough?

So.. I could move the lime juice to the shrimp stock? I wasn't sure exactly on how to make the stock yet. I know I want to create a sauce with the stock. I am reading a little about how to make a shrimp stock. I guess I should use something like shallots, carrots, celery, and the shells.. and saute them in a pan until the veges are translucent. Then add water and let it simmer?

To make it a sauce I figured I would just reduce the stock and pad it with butter off flame?
post #6 of 10
Don't use the lime juice in your stock, it will coagulate the proteins, save it for your sauce. Your stock method sounds fine although I would let them caramelize, this will add alot of depth of flavor and color. Also, add a touch of tomato paste (just a touch) and let it toast out as well.Then deglaze with a bit of dry white wine, add cold water and a bouquet garni and simmer for 45/60 minutes.Strain and reserve.After you sauté your shrimp deglaze your pan with the lime juice and scrap the fond. then add your stock, adjust seasoning, reduce and Monte de buerre.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #7 of 10
As you cook lime juice, it will lose it's flavor, acidity and impact. Finish with the lime juice instead, besides Cape Chef's good advice on acid in pasta dough. I think deglazing with lime juice will kill more of the flavor than you want. Again, i'd finish with the lime juice.

You should be able to do lime zest in the pasta dough and it will have enough flavor I think. Depends on the quantity of lime zest.

Rather than pureeing the cilantro, consider carefully removing the leaves and rolling them into the dough and cut it papardelle style to showcase the included leaves. as shown here
How to Roll Fresh Herbs into Pasta Dough | eHow.com (I just linked it for the pic, didn't read it on technique)
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 10
Thread Starter 
Thanks for the advice. Wouldn't rolling herbs like that only really benefit something like a large pasta.. ravioli or lasagna? If I use my chitarra to cut linguine the leaves would be lost if not causing a problem with trying to cut them?
post #9 of 10
papparedelle is a wide pasta, 1/2 inch or a bit wider. Cilantro leaves should fit in that. There's probably a specific legalized width for the name but you get the idea.

It's more about visuals than flavor impact though there is some of that. So I just put it out there for consideration as it's not as big a deal for flavor.
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 10
Thread Starter 
Gotcha. It is a neat technique, had never seen that before either so thanks for bringing it to light!
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