“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”
― Julia Child
CAMARAO A CINCO DE MAIO
CINCO DE MAIO SHRIMP
One pound shrimp shelled and deveined
Two tablespoons olive oil
Two teaspoons Chimayo pepper
One large onion, minced
Three large garlic cloves, minced
Half a cup green chili, chopped
Three quarters of a cup water
Two cups sweet corn, steamed
Half a teaspoon salt
One fourth of a teaspoon freshly grated nutmeg
Half a cup sour cream
Two teaspoons cornstarch dissolved in two tablespoons of water
Two tablespoons cilantro, chopped
Heat olive oil. Bloom Chimayo pepper in olive oil. Add onions and garlic and saute until transparent. Add shrimp and water cook at High temperature for five minutes. Add green chili, corn, salt and nutmeg. Remove one fourth of a cup of broth from the pan. Lower heat to Medium. Blend hot broth with the dissolved cornstarch. Add sour cream to cornstarch mix, stirring thoroughly. Add to shrimp. Remove from heat. Add cilantro. Serve on angel hair pasta. Makes four generous portions.
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