Friends | karri_thagard to kneelingprincess: happy Birthday! 4 months ago • Report • Link 0 View all 4 posts eli38839: From Eli's kitchen... Shrimp and Scallop Orecchiette Pasta a Pappadea... This is a recipe that I've cobbled together from a plate served at the Dallas Fort Worth Airport from a seafood restaurant called Pappadeaux's Seafood Kitchen. www.Pappadeaux.com is the web site. I've taken some mild liberties in recreating the dish, but it is clearly inspired by more than one visit to this restaurant.. A little history: Pappadeaux's is a chain restaurant with at least 30 locations mostly in Texas and, believe it or not, airports. During a particularly long trial where I was presented as a technical expert witness.. I would have to fly to and from Dallas and/or Houston several times per month. Being an avowed foody and an anti fast foodie.. I look for special restaurants that offer convenience and a plate that doesn't resemble a salt lick.. It's not an inexpensive meal... very few of those in airports.. I offer the background as an incentive to see the meal prepared by the Pappadeaux Kitchen as a comparison to what I'm offering.. The recipe is something I've cobbled together.. The Pappadeaux version has asparagus, shrimp and scallops with a wonderfully presented Orecchiette Pasta in a relatively heavy creamy alfredo sauce. I've added spinach, lobster pieces, and a firm white fish to what I'll say is a lightented alfredo sauce.. Note: the pasta will absorb the moisture from the dish thereby thickening while it sets. Pasta: 4 to 6 oz's Orecchiette Pasta.. cooked to the instructions for al dente. Be careful as this pasta likes to "nest" within the dimples making the pasta under cooked. Toss with a T of Olive oil to keep from sticking.. Alfredo Sauce: You may purchase this in a jar and doctor it.. or 2T Butter + 2T Butter for the seafood 2T EVOO, Robusto + 2T EVOO, Robusto for the seafood 1 Large Clove Garlic; thinly sliced 1 Shallot or medium white onion slivered 1/2 cup chicken broth + 1/4 cup addition for adjusting thickness of the sauce 1/4 cup white wine (Pinot Grigio) 1/2 to 1 cup of Half-n-Half or heavy cream 1/2 cup grated parmesean cheese Pre-heat under low heat in a wide faced sauce pan the butter and oil, together Add the the garlic and shallot, sautee for six to eight minutes or until tender Add the liquids and fold/stir slowly Add in the steamed asparagus Drizzle the cheese into the liquid before it boils slowly, allowing the cheese tp blend easily. You should have a smooth & thin but starting to become a bit creamy alfredo sauce. This should take 8 to 10 minutes. Veggies: both steamed together aside: Asparagus 12-16 heads about two to three inches, steamed for 2 to 3 minutes Spinach, 12 to 18 leaves de-stemmed wilted: steamed about 2 to 3 minutes Note: both veggies will still be firm, however, when added to the alfredo sauce, they will become much softer.. Note: steaming is concurrent with the seafood preparation 2T coarsley chopped fresh italian parsley (garnish) Seafood Preparation: Heat a large skillet under medium high..add 2T EVOO and 2T butter. Add salt and pepper to the butter/EVOO along with a 1/2 teaspoon of seedless red pepper flakes. Sautee the scallops (4 oz) and fish (pollock or seabass) fillets (4 oz) in the hot melted butter with the three spices for two minutes each side. Set on a warm/heated plate, cover, and set aside. Add the shrimp (4 oz) and lobster chunks (4 oz.. I use the little catcher's mitt meats). Sautee until the shrimp/lobster is opaque. Remove and set aside. Add the alfredo sauce to the "fishy" skillet. Fold in the veggies and begin to bring the sauce, veggies to a low simmer. Add the orecchiette to the sauce, allowing for each pasta noodle to not stick to itself. When the sauce, veggies and pasta begin to boil, turn off the heat. Add the seafood ingredients, folding them in with particular care to assure the fish fillet is very VERY gently added.. Sprinkle the italian parsley over the plate.. I serve this with a greens salad with a very robust italian dressing and freshly baked sour dough rolls.. The entire meal takes me about 20 minutes of prep and 20 minutes to cook.. sometimes faster.. never slower, fish doesn't like to be overcooked.... bon apetit !. Salt and pepper to taste* karri_thagard: Just to let you all that my Facebook account got hacked and no longer have Messenger!! |