Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > New England and the Northeast
  New Posts New Posts RSS Feed - Hunkified shrimp over pasta w/garlic & blue cheese
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Hunkified shrimp over pasta w/garlic & blue cheese
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Topic: Hunkified shrimp over pasta w/garlic & blue cheese
    Posted: 18 September 2012 at 17:19
Yessir...decided to give Rich's salt-free hunky rub another run for it's money tonight. 
Went on a refrigerator dive and found a few things that I really wanted to use up...some blue cheese, roma tomatoes and some half and half jumped out at me.

Took some nice jumbo shrimp, peeled and deviened em and gave em a substantial coating of the hunky stuff.


Got my mise en place done...just tomatoes, garlic and onion, and then turned my attention to the shrimp.


Melted about 3 Tbsp butter in two Tbsp evoo and cooked them for 60-90 seconds a side over medium high heat, then removed them to a plate.


Got the spaghetti going, and then in the same pan as the shrimp, saute'd my mise en place for a few minutes. I also tossed in a couple Tbsp of capers for good measure.


Added the blue cheese to the mix, and after it melted, a sufficient amount of half n half to get it to a nice consistency. 


Then popped the shrimp back in for a few minutes just to warm them up.


Here's how it plated up.


The hunky was a very nice touch...at least as good as Old Bay..(ah....hell...ok it was better!)...didn't get overpowered by the blue cheese at all as I feared it might. This is a damned tasty dish that ya'll might want to try some time.
_________
Go ahead...play with your food!
Back to Top
Sponsored Links


Back to Top
HistoricFoodie View Drop Down
Admin Group
Admin Group


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4945 		Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 19 September 2012 at 06:43
Like you I'd have thought the blue cheese would be overpowering, Dave. How much did you use?
 
Other than that the dish sounds terrific. I do something similar using Tony Chachere's, but sans the blue.
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 9389 		Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 September 2012 at 09:09
looks incredible to me, dave - definitely an interesting (and evidently effective) fusion of several flavours there.
 
rich sent me some salt-free rub to try, so this (or something like it) might be on deck before long.
 
thanks for sharing!
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 September 2012 at 10:31
Hoser,
 
Thanks for posting.
 
This is a definite yes.
 
How much blue cheese do u suggest and which one; roquefort or gorgonzola ?
 
Kindest regards.
Marge.  
 
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 19 September 2012 at 15:41
Originally posted by Margi Cintrano Margi Cintrano wrote:

Hoser,
 
Thanks for posting.
 
This is a definite yes.
 
How much blue cheese do u suggest and which one; roquefort or gorgonzola ?
 
Kindest regards.
Marge.  
 
 

It was gorgonzola Margi, and I'm not sure, but would estimate there was about three or more ounces left in the container. 
Go ahead...play with your food!
Back to Top
AK1 View Drop Down
Master Chef
Master Chef
Avatar

Joined: 10 April 2012
Location: Ontario, Canada
Status: Offline
Points: 1081 		Post Options Post Options   Thanks (0) Thanks(0)   Quote AK1 Quote  Post ReplyReply Direct Link To This Post Posted: 21 September 2012 at 18:38
I made this for dinner tonight.  It tasted great.  I used a smoked blue cheese and old bay seasoning with a bit of my smoked chile powder.

This is definitely a dish that will be made many more times.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.128 seconds.