Something to start the coming year, a devilishly scrumptious entrée. It harks back to haute cuisine. So, if you're one of those skinny model types or a compulsive dieter, this ain't for----unless you crave something sinfully delicious. And, let's be honest about it, we all need to indulge once in a while. What's that famous line from the play Auntie Mame? "Life is a banquet and most suckers are starving to death." So let's break out the flour, milk, butter and wine. Add to it fresh raw shrimp, and all ladled over wholewheat linguini (my one crumb to the health conscious). And that's it, let's party! Oh, yes, for the wine I would suggest a good, classic white like a Chardonnay or Sauvignon Blanc----or champagne! Make it that special dinner. What a better way to start the new year?
SHRIMP WITH THYME-FLAVORED CREAM SAUCE
5 tablespoons butter
1 tablespoon chopped shallots (can use onion, if desired)
1 pound saw shrimp, shelled and deveigned
1/2 cup dry, white wine
4 tablespoons butter
1 1/2 cups milk
2 teaspoons fresh thyme (or 3/4 teaspoon dried)
1. 1 pound wholewheat linguini In a sauce pan or skillet heat 2 tablespoons of the butter. Add shallots, shrimp and wine, and cook on medium heat for 5 minutes.
2. In a separate saucepan, melt the remaining butter, add the flour and stir with a wire whisk until blended.
3. Heat the milk to a boil and add it to the butter-flour mixture, stirring vigorously with the whisk until the sauce is smooth and thickened.
4. Meanwhile cook the pasta according to package directions (some prefer it al dente. I prefer it tender---you're choice).
5. Add the sauce and the thyme to the shrimp mixture and cook slowly 5 minutes longer. Pour over the pasta, and serve.
Yield: 4 servings.
Labels: Acid, Alberta, Beaujolais (wine), Bordeaux wine regions, Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc, United States, Wine