linguine with rock shrimp

[adamsmom]

This is a close rendition from a wonderful Scottsdale restaurant. The heavy cream can be fat free (it's only 2 Tbsp), but DON'T substitute the butter. I am on a rock shrimp kick now that TJ carries it frozen. You can also add sauted spinach - very yummy.

I think CL once ran a recipe for oven drying tomatoes, but for the life of me, I can't find it.

Linguine with Rock Shrimp
Serves 4


3 tablespoons olive oil
2 tablespoons shallots, finely chopped
2 cloves garlic, minced
1/2 cup sun- or oven-dried tomatoes
3/4 cup canned petite diced tomatoes, drained
1 1/4 pounds rock shrimp
1/2 cup clam juice
1/2 cup chicken broth
2 tablespoons heavy cream
1 box linguine, cooked al dente (I recommend Barilla)
2 tablespoons cold butter
Salt and pepper to taste

For the Garnish:
1 tablespoon chopped parsley
1 tablespoon chopped oregano


Heat oil in a hot saute pan. Saute shallots, garlic and tomatoes in the oil for 2 minutes. Add shrimp and saute for about 2 more minutes. Add clam juice, chicken broth and cream, reducing to 1/4 volume. Add hot linguine and butter to the sauce, tossing until butter is incorporated. Season with salt and pepper. Serve in individual pasta bowls, garnishing with the herbs.

[Lynn B]

What exactly makes shrimp "rock" shrimp?

Lynn

[Kay Henderson]

Lynn,

It's my understanding that rock shrimp is a particular species with very (rock) hard shells. It's therefore generally sold shelled. Here is some information from simplyseafood.com:

http://www.simplyseafood.com/guide/rockshrimp.html

I have a recipe for rock shrimp that I like also. Other types of shrimp work well, too.


Shrimp and Artichoke Frittata

1 lb. thawed rock shrimp, divided
3 Tbsp. butter or margarine, divided
2 large shallots (about 4 oz.), peeled and thinly sliced
2 cloves garlic, minced
1 small zucchini, thinly sliced
1/2 cup chopped red or green bell pepper
1/2 cup drained, chopped artichoke hearts
8 large eggs
1/3 cup grated sharp cheddar cheese
1/4 cup freshly grated parmesan cheese
1 to 2 tsp. chopped fresh dill (or 1/4 to 1/2 tsp. dry)
1/4 tsp. black pepper
2 Tbsp. chopped fresh chives

Preheat oven to 375 degrees. Melt 1 Tbsp. of the butter in a 9 1/2 inch ovenproof skillet. Saute shrimp until cooked through. Removed shrimp from skillet and set aside. Add remaining 2 Tbsp. butter to skillet. Saute shallots and garlic until soft. Add zucchini, bell pepper and artichoke hearts; cook and stir 2 minutes. Add 3/4 of the shrimp (keeping remaining warm for topping). Remove from heat. In a large bowl beat eggs well; stir in cheeses, dill and pepper. Pour over shrimp and vegetables into skillet, stirring gently to mix with vegetables. cook over medium heat until the bottom of the frittata is set, about 5 minutes. Place skillet in a 375 degree F. oven and bake until the eggs are puffy and fully set, about 5 minutes. Cut frittata into wedges and place on individual places. Spoon remaining warm shrimp over wedges and sprinkle with chives. Makes about 5 servings.

[adamsmom]

The texture of rock shrimp is also a slightly meatier - a little like lobster. It does shrink significantly when cooked, but has a mild flavor. You can substitute regular shrimp, but cut into small bite-sized pieces.

[Peaceandquiet]

Made the Shrimp and Artichoke Frittata for dinner this evening. We ate every crumb! Thought it was worthy! Thanks for posting the recipe!

[sushibones]

Here's the CL recipe for Oven-Dried Tomatoes (http://community.cookinglight.com/showthread.php?s=&threadid=29164&highlight=oven%2Adried), plus another one.