California Central Coast Recipes
This is a quick and delicious shrimp dinner entrée that combines the flavor of shrimp, the earthiness of fresh mushrooms and the sweetness of Summer tomatoes - with a little added zestiness of red pepper and green onions. It is not hard to make - but it looks and tastes so regal!- A very nice presentation of shrimp for your guests.
The "star' of this recipe is the shrimp. And yes, you do want to sauté the shrimp with shells on - it adds extra flavor that will be lost otherwise. But before cooking, split the shrimp shells along the back so is very easy for guests to shell the shrimp. Make sure that you don’t overcook the tender shrimp and make them rubbery. Remove the shrimp from the cooking pan as soon as they turn pink.
We normally serve this mixed with linguine, but over brown rice is another delicious option.
This recipe got its name from our home which is all saltillo floor tiles and hand-painted Mexican Decos with the image of a bird -in-flight called "Paloma." This was one of the first new recipes that we developed there.
Just thinking of this recipe brings back memories of when we're in our kitchen cooking and are at our happiest.
We hope you'll feel the same.
Preparation time: 25 minutesCooking time: 20 minutes
1/3 to 1/2 cup Extra virgin olive oil
4 to 6 cloves garlic , sliced (1/8 inch)
1/2 teaspoons red pepper flakes
2 pounds Shrimp (large 20-15 count) Shell-on
1/2 cup green onions , finely chopped
1 pound fresh mushrooms , sliced
1-1/2 cups white wine
8 whole fresh plum tomatoes
1 pound Linguine
1 Rinse the shrimp thoroughly. Leave shells on but slit along the back and de-vein. This will make the removal of the cooked shrimp shells by guests easier.
2 Coat a medium frying pan with the olive oil over medium heat. When hot, sauté the garlic and red pepper flakes. *Do not brown.
3 Add the shrimp and sauté until the shrimp just turns pink. Remove the shrimp from pan and place them in a warm oven or cover on warm plate.
4 Sauté the mushrooms and green onion until the mushrooms release their liquid and are tender.
5 De-glaze the pan with the white wine, then bring the pan up to high heat and reduce the wine by one third.
6 Add the chopped tomato and cook until the tomato pieces are just cooked and the sauce is slightly thickened with tomato. Do not cook until the tomatoes are completely broken up. Chunks of tomato should be still visible. Add salt to taste.
7 Turn the heat down to medium. Return the shrimp and any juices back to the pan. Stir well and cook the shrimp just long enough to reheat the shrimp.
8 Remove from heat and serve over linguine. Have a loaf of crusty bread on the table to accompany the shrimp.
Wine suggestion: A feisty white wine like a California Chardonnay will work well.