Hunkified shrimp over pasta w/garlic & blue cheese
Printed From: Foods of the World Forum
Category: The US and Canada
Forum Name: New England and the Northeast
Forum Discription: Where the Melting Pot began.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2557
Printed Date: 26 March 2026 at 20:28
Topic: Hunkified shrimp over pasta w/garlic & blue cheese
Posted By: Hoser
Subject: Hunkified shrimp over pasta w/garlic & blue cheese
Date 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! |
Replies:
Posted By: HistoricFoodie
Date 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.
|
Posted By: TasunkaWitko
Date 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 http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: Margi Cintrano
Date 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. |
Posted By: Hoser
Date Posted: 19 September 2012 at 15:41
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! |
Margi Cintrano wrote:Posted By: AK1
Date 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.
|