Stacy E. Apelt - Bladesmith
ilmarinen - MODERATOR
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Knifemaker / Craftsman / Service Provider
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- Aug 20, 2004
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I created a dish from scratch tonight. It may be the best dish I ever concocted. People would pay a good price for this in a fine Italian Restaurante.
It can be modified many ways to change it without changing the main theme.
I called it Shrimp Primavera a la Carbonara. The cooked lemon is so delicate and flavorful you won't realize it is lemon at first. Everything blends perfectly.
Here are the recipe and notes I typed up after cooking it.
Ingredients:
8 Ounces/225 grams cooked shrimp. Tails removed and cut into 1” pieces.
6 oz/175 grams fettuccini (8oz if you want to stretch the dish)
1 large red bell pepper – diced large
1 large shallot – diced medium
1 small to medium zucchini – sliced thin
3/4 cup/175ml asparagus spears – cut into ¾” pieces (mostly the tips)
1 large lemon – sliced 3/16”/4-5mm thick (discard the ends) and cut into halves. Seed the pieces.
½ cup/120ml grated parmesan-Reggiano cheese
4 oz/120 grams bacon (4-5 strips)– cooked firm but not hard – sliced into thin strips (use more if you like a stronger carbonara)
1 Tsp to 2 tsp capers (depending on saltiness desired)
1 Tbsp “Spice World” garlic and Italian herb mix” (or 1Tsp chopped garlic and 1tsp mixed Italian herbs)
½ tsp Spanish hot smoked paprika
1 tsp herbs de Provence
½ tsp to 1 tsp tarragon
¼ to ½ tsp coarse fresh ground black pepper
¼ to ½ tsp each – chives, Italian seasoning
1 pkg “Campbell’s creamy parmesan cooking sauce” ( or make a basic alfredo sauce)
1 tbsp Olive oil
Directions:
Start stock pot and bring to a boil before starting the dish.
Heat oil on HIGH in a large pan or wok (I use a wok for almost everything. It makes tossing the pan easy and looks great to guests)
Add garlic, herbs, shallots, capers, and lemons - sauté/stir/toss until lemons start to look clearer. about 3 minutes.
Add red bell pepper and continue to sauté/stir/toss for 2 minutes
Add zucchini and continue for 2 more minutes (lower heat if needed)
Lower heat to medium
Add asparagus and continue for 2 more minutes
Add “Campbell’s cooking sauce” and mix well. When bubbly, Lower heat to low .
Drop fettuccine in stock pot and cook for 4 minutes (or as directed)
Add cheese to wok/pan, stirring regularly while pasta cooks.
Drain fettuccini and add to wok/pan. Heat for one minute more and serve in large bowls or platters.
TIPS:
pre-cooked bacon works perfect!
Fresh herbs are stronger than dried herbs, so adjust the quantities if using fresh from your garden.
Serving on a bed of risotto with porcini mushrooms will make this a fantastic presentation.
Garlic bread is always welcome at the table.
Add other vegetables as desired – peas, thin sliced carrots, fennel, leeks, etc.
Try it with chicken, sausage, or just veggies.
It can be modified many ways to change it without changing the main theme.
I called it Shrimp Primavera a la Carbonara. The cooked lemon is so delicate and flavorful you won't realize it is lemon at first. Everything blends perfectly.
Here are the recipe and notes I typed up after cooking it.
Shrimp primavera a-la Carbonara!
This is a dish I created in my head and cooked it complete with no changes or tasting. The result may be my best recipe yet!
Makes two BIG servings or three nice size servings. Serve on a bed of porcini risotto and it will feed four.
This is a dish I created in my head and cooked it complete with no changes or tasting. The result may be my best recipe yet!
Makes two BIG servings or three nice size servings. Serve on a bed of porcini risotto and it will feed four.
Ingredients:
8 Ounces/225 grams cooked shrimp. Tails removed and cut into 1” pieces.
6 oz/175 grams fettuccini (8oz if you want to stretch the dish)
1 large red bell pepper – diced large
1 large shallot – diced medium
1 small to medium zucchini – sliced thin
3/4 cup/175ml asparagus spears – cut into ¾” pieces (mostly the tips)
1 large lemon – sliced 3/16”/4-5mm thick (discard the ends) and cut into halves. Seed the pieces.
½ cup/120ml grated parmesan-Reggiano cheese
4 oz/120 grams bacon (4-5 strips)– cooked firm but not hard – sliced into thin strips (use more if you like a stronger carbonara)
1 Tsp to 2 tsp capers (depending on saltiness desired)
1 Tbsp “Spice World” garlic and Italian herb mix” (or 1Tsp chopped garlic and 1tsp mixed Italian herbs)
½ tsp Spanish hot smoked paprika
1 tsp herbs de Provence
½ tsp to 1 tsp tarragon
¼ to ½ tsp coarse fresh ground black pepper
¼ to ½ tsp each – chives, Italian seasoning
1 pkg “Campbell’s creamy parmesan cooking sauce” ( or make a basic alfredo sauce)
1 tbsp Olive oil
Directions:
Start stock pot and bring to a boil before starting the dish.
Heat oil on HIGH in a large pan or wok (I use a wok for almost everything. It makes tossing the pan easy and looks great to guests)
Add garlic, herbs, shallots, capers, and lemons - sauté/stir/toss until lemons start to look clearer. about 3 minutes.
Add red bell pepper and continue to sauté/stir/toss for 2 minutes
Add zucchini and continue for 2 more minutes (lower heat if needed)
Lower heat to medium
Add asparagus and continue for 2 more minutes
Add “Campbell’s cooking sauce” and mix well. When bubbly, Lower heat to low .
Drop fettuccine in stock pot and cook for 4 minutes (or as directed)
Add cheese to wok/pan, stirring regularly while pasta cooks.
Drain fettuccini and add to wok/pan. Heat for one minute more and serve in large bowls or platters.
TIPS:
pre-cooked bacon works perfect!
Fresh herbs are stronger than dried herbs, so adjust the quantities if using fresh from your garden.
Serving on a bed of risotto with porcini mushrooms will make this a fantastic presentation.
Garlic bread is always welcome at the table.
Add other vegetables as desired – peas, thin sliced carrots, fennel, leeks, etc.
Try it with chicken, sausage, or just veggies.
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