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Cuckoo for Coconut Shrimp Fettuccine.
Posted: Tue Mar 09, 2021 5:41 pm
by worth1
About 1 pound 5 ounces of peeled uncooked shrimp.
Teaspoon of ground black pepper.
Teaspoon of garlic powder.
Tablespoon of dried onion flakes.
Pinch of turmeric.
Pinch of ground clove.
Pinch of cinnamon.
Pinch hot red pepper.
1/2 nutmeg nut grated.
1 can coconut milk.
Pinch of coriander.
Pinch of cumin.
Dash of salt.
1 Tablespoon butter.
Combine all but shrimp and let come to simmer covered.
Basically a curry sauce.
Once heated up put on warm and let hold till you're ready for the next step.
Which will be adding all that shrimp and folding it all in so as it is cooked but not over cooked.
Once this is done put on fettuccine pasta and serve.
Re: Cuckoo for Coconut Shrimp Fettuccine.
Posted: Tue Mar 09, 2021 5:55 pm
by worth1
Update decided to add about 1/8 cup of water and 6 or 7 whole dried chile arbol pods.
Re: Cuckoo for Coconut Fettuccine.
Posted: Tue Mar 09, 2021 6:14 pm
by worth1
The sauce it's more yellow than it looks.
20210309_181214.jpg
Re: Cuckoo for Coconut Fettuccine.
Posted: Tue Mar 09, 2021 7:04 pm
by worth1
Nobody likes dry pasta and here is one of my methods of eating pasta.
In a porcelain bowl that you will eat and or serve the pasta from I heated up a half stick of butter 3 cloves of garlic ran through the garlic press and some fresh grated ginger with my microplane.
Plus some more ground pepper about a half teaspoon.
You don't want to get the garlic and especially the ginger to hot because it will kill the flavor..
Just enough to melt the butter .
I also added a wee bit of toasted pecan oil.
The pasta will be tossed in this concoction.
Then the shrimp sauce added on top.
20210309_185549.jpg
Re: Cuckoo for Coconut Shrimp Fettuccine.
Posted: Tue Mar 09, 2021 7:25 pm
by worth1
worth1 wrote: ↑Tue Mar 09, 2021 5:41 pm
About 1 pound 5 ounces of peeled uncooked shrimp.
Teaspoon of ground black pepper.
Teaspoon of garlic powder.
Tablespoon of dried onion flakes.
Pinch of turmeric.
Pinch of ground clove.
Pinch of cinnamon.
Pinch hot red pepper.
1/2 nutmeg nut grated.
1 can coconut milk.
Pinch of coriander.
Pinch of cumin.
Dash of salt.
1 Tablespoon butter.
Combine all but shrimp and let come to simmer covered.
Basically a curry sauce.
Once heated up put on warm and let hold till you're ready for the next step.
Which will be adding all that shrimp and folding it all in so as it is cooked but not over cooked.
Once this is done put on fettuccine pasta and serve.
Re: Cuckoo for Coconut Shrimp Fettuccine.
Posted: Tue Mar 09, 2021 7:49 pm
by worth1
Even if the sauce is thick when you dump that much shrimp in it the shrimp will release a ton of water which will make the sauce thin.
Remove the shrimp and reduce the sauce again.
Then put the shrimp back in before serving.
A lot of trouble but worth it.
Picture of raw shrimp and sauce.
20210309_191425.jpg
Re: Cuckoo for Coconut Shrimp Fettuccine.
Posted: Wed Mar 10, 2021 5:30 am
by worth1
Turned out pretty good.
And hot too.
20210309_200808.jpg
Re: Cuckoo for Coconut Shrimp Fettuccine.
Posted: Thu Mar 11, 2021 2:52 pm
by Tormato
worth1 wrote: ↑Tue Mar 09, 2021 5:55 pm
Update decided to add about 1/8 cup of water and 6 or 7 whole dried chile arbol pods.
I knew you were going to update with chiles, before you knew you were.
