Tuesday, July 20, 2010

Garlic-Pepper Shrimp over Roasted Garlic-Goat Cheese-Tomato Sauce

The third and last of my garlic experiments. As always, comments welcome.


2 lb. shrimp
4 cloves of grated garlic
1 T. black pepper
2 T. cognac
1 t. salt
2 t lemon juice
1/2 t. red chili flakes

Mix ingredients in Ziploc bag, shake and refrigerate overnight.

Tomato Sauce

2 T. olive oil
28 oz. can of whole tomatoes drained of juice
1/2 onion, finely chopped
6 oz. goat cheese
6 cloves roasted garlic

12 oz. black squid ink pasta
2 T. chopped parsley

Preheat oven to 400 degrees. Peel outer skin of head of garlic and cut off 1/2 inch off the top to expose individual cloves. Drizzle cloves with olive oil and cover with aluminum foil. Cook for 35 minutes or until soft.

Saute onion in 2 T. olive oil until transparent. Add tomatoes and roasted garlic. Crush the tomatoes in the pot and simmer for 30 minutes or until the consistency of oatmeal. Melt goat cheese into sauce. Mix in black pasta.

While goat cheese is melting. Saute shrimp in olive oil. Serve pasta topped with shrimp and chopped parsley.

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