Taste & Travel
WILD-CAUGHT AMERICAN SHRIMP Are available frozen in many larger supermarkets. They may cost a bit more than farmed shrimp imported from other countries but they taste superior and are a sustainable resource.
Tomatoes 2 large
Green Onions 4, sliced, some green parts reserved
Fresh Tarragon chopped, 1/2 cup, 1 Tbs reserved
Fresh Parsley chopped, 1/2 cup, 1 Tbs reserved
Garlic 1 clove, crushed
Lime Juice from 1
Cumin 1 tsp Cayenne ¼ tsp Salt 1 tsp
Freshly Ground Black Pepper 1 tsp
Extra Virgin Olive Oil 1 Tbs
Wild American Shrimp 1 lb, peeled and deveined
Chablis 1 cup Spaghetti 1 lb 1 BRING a large pot of water to the boil. Cut an X in the stem end of the tomatoes and drop them into the boiling water for 30 seconds. Remove with a slotted spoon and when cool enough to handle, remove the skin and chop the tomatoes. Keep the pot of water warm for cooking the pasta.
2 IN a mixing bowl, combine the shopped tomatoes with the green onions, tarragon, parsley, garlic, lime juice, cumin, cayenne, salt and pepper.
3 HEAT the olive oil in a skillet and cook the shrimp until they are turning pink, about two minutes. Stir in the tomato mixture and cook 2 minutes more. Add the Chablis and stir to combine. Cover the pan and turn off the heat.
4 MEANWHILE, return the pot of water to a rapid boil and cook the spaghetti until al dente. Drain.
5 DIVIDE the spaghetti between four bowls and top with the shrimp. Garnish with the reserved green onions and herbs.