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 Shrimp are happiest in a nutrient-rich current, where the underwater habitat is pure and the climate creates idyllic temperatures. This shrimp utopia exists throughout coastal Mexico, and in two different environments: free-range and farm-raised.
Wild shrimp typically grows larger because of more swimming, which creates more muscle. They are known for an extra firm texture and a slightly sweet flavor.
Farm-raised shrimp grow in a controlled environment. In Mexico, close-to-shore ponds mimic habitats of wild shrimp for consistent quality and characteristic. These shrimp have a milder flavor and grow to be medium or large sized.
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Recipe Club: The Culinary Institute of America's Gourmet Meals in Minutes
Date: September 27 - October 1, 2004
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Theme: Gourmet Meals in Minutes - Monday: Panzanella; Bass and Scallops en Papillote; Fresh Fruit Galette
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Lobster Mushroom and Roasted Garlic Sauce for Pasta
Makes 4 servings
Ingredients: 2 whole garlic bulbs wrapped in foil (use the entire bulbs, not the little cloves)
3 tablespoons butter
1/4 cup chopped sweet white onion
4 cups thinly sliced lobster mushrooms
1 cup chicken broth
1 teaspoon dried thyme
2 bay leaves (remove from sauce after cooking)
1 cup half and half cream
2/3 cup fresh parmesan or Pecorino Romano or Gruyere cheese, grated
Preparation:
Preheat oven to 375°F and roast the garlic 1 1/4 hours.
Cook the mushrooms and onions in the butter, on medium heat, for three minutes. Add the broth, thyme and bay leaves. Turn to low heat and simmer until the liquid is reduced by half (it takes a few minutes).
Squeeze out the garlic into a small bowl - be careful, it's hot, so release the steam first. Mash garlic with a fork until smooth, then add it to the sauce. Simmer one minute, remove the bay leaves, add the cream and the cheese and stir a couple more minutes until the cheese has blended. Taste it and add salt to your liking.
Some people add a dash or two of hot sauce. Serve immediately over cooked pasta. This is a crowd pleaser!! This recipe serves about 4 so if you have a crowd, double it.
Note:
The garlic, when slow roasted, will be very gentle in flavor, merely adding a wonderful richness to this lovely white sauce.
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How to Work With Dried Mushrooms Dried mushrooms have a very concentrated flavor and can be used in any dish that calls for mushrooms. They can be processed into a powder for seasoning and dredging or reconstituted in water. Procedure:
To reconstitute dried mushrooms, place the mushrooms in a container that can withstand high temperature.
Fill the container about halfway with dried mushrooms.
Add enough boiling water over the mushrooms to cover.
Cover the container and steep for 15 minutes or until the mushrooms are tender.
Strain the water, and reserve it; it has become a savory broth to be used in many applications.
You may chop the mushrooms into pieces or use them whole, depending on your recipe and presentation.
TIP: To concentrate the flavor of the broth, just reduce it over medium heat by half. If the mushrooms shed a bit of grit or dirt, strain the broth carefully to remove any particles.
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