Friday, August 16, 2013

Fried Spaghetti and Shrimp

This time of year, when tomatoes start coming on, you are always looking for interesting dishes for those fresh tomatoes. This is a good one. You can tell when your tomatoes are ready in the garden, it's when the blackbirds start pecking at them. So the idea is to get them out of the garden a few days before they're ready. Hey why not use that screened porch. Porch ripened tomatoes.



So you wash them, cut them up, cut out the bad spots etc.

Run them through your tomato sieve squisher, or food mill

This spits out skins and seeds at one end pulp and juice out the other, this is the seeds and skin end.

Then you start boiling the tomato pulp and juice, remove some of the water, and thicken.
I added about  3cups of previously frozen shrimp stock and today's shrimp stock to the pot too.

Meanwhile, peel, de vein, and butterfly your shrimp. Also save the shrimp skins and tails add some water in a sauce pan, not much water and boil it for about 5 minutes till they turn pink. And add to tomato pot as described above.

Might as well chop up some garlic and add to the shrimp with olive oil and place in the refrigerator for a few hours. I have a suspicion that this adds flavor to the shrimp.

Break the pasta, use whatever you want, into three inch pieces. I found wrapping them in a towel and cracking them over the counter edge makes it easy.

Then I like to get out all my spices, I usually forget a few items and add as I taste test. Like I added ground cayenne to this mix.

Fry the uncooked pasta in olive oil slightly less than medium heat till it turns a golden brown, maybe 6 or 7 minutes, you can tell when it's done. I cut up some more garlic, 2 large onions, 2 celery stalks and a green pepper, in Cajun cooking that would be garlic and trinity.

Sauteed for about 10 minutes gently and added the tomato sauce, and cooked it together until it was thick and bubbly, as above then add in the pasta, cook about 10 minutes in the boiling mixture till tender. While you're doing this, let the shrimp come to room temperature.

Then add the shrimp to your oven proof sauce pan, submerge shrimp into the sauce, and broil for about 7 or 8 minutes till it sort of skins over the top and the noodles on the surface turn brown. It looks like this!


Add fresh herbs to the top, I generally use parsley.

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