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Hunkified shrimp over pasta w/garlic & blue cheese
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Hoser View Drop Down
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Joined: 06 February 2010
Location: Cumberland, RI
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    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.
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HistoricFoodie View Drop Down
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Joined: 21 February 2012
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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.
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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!
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Margi Cintrano View Drop Down
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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.
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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!
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AK1 View Drop Down
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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.
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