speakerlust
09-21-2007, 01:23 PM
Years ago I lived in New Orleans and worked in the shipyards there. I was part of a project to convert two ships, "The Fred Newman" and the, "Marenostrum", two old WW11 165 foot Navy tenders into commercial shrimping vessels. They weren't exactly aircraft carriers, but for a kid only 21 years old that had been working at the SunRunner boat plant in Spokane Washington, they were huge !!! ----- I stayed with my sister and brother in law while there. My brother in law Corey was a chef trained in Hawaii where he was from, and he worked in a 5 star restaurant, "A court of Two Sisters".
I have always been a real seafood lover so I asked him if he would teach me one really good seafood dish, and this is what he taught me. It's called, "Linguini Cachico" and it contains, shrimp, crab, scallops, boiled down heavy cream, garlic and butter ---- And of course, don't forget the linguini and the secret ingredient ??? ------ First you take a pound of raw shrimp in the shell, and boil them on low in distilled water in a really large skillet , Just barely covered with water 5 minutes. Then you remove them from the pan and shell them. Save the boiling water, add the shrimp shells and continue to heat it until the water is almost boiled away. Now remove the shells and turn the boiling water off for now. Mince 6 garlic sections and add to a large skillet with 1 cup of real butter, now add the peeled shrimp and scallops. Saute on medium low for 10 minutes. Turn heat off and add one cup of, "real" crabmeat, not from a can either. Stir together and pour into the large skillet with the shrimp water in it. Use a spatula to scrape as much of the butter from the saute skillet as you can. Turn the now loaded skillet to medium and heat for 5 minutes. Now add two cups of heavy cream, and turn heat down to medium low, and stir constantly for 5 minutes. Turn heat to low and add the secret ingredient, Purchase nutmeg seed in the bottle that comes with the little metal shredder in the bottle with it, and grind 50% of the bottle into the pan. Stir in well, turn heat off completely and cover. Now boil 16 ounces of linguini noodles in a large pot using distilled water. The time that it takes to cook the linguini, is your timer for how long to keep your sauce covered. Once the linguini is cooked to, "your" desired firmness, drain and add to the sauce. You will need a large bowl such as a stainless steel salad tossing bowl. Let stand one hour in the bowl, covered. Serve with your favorite whine and Texas Toast ..................
Picture for added effects only --- of course not the dish in discription ......
http://lobsterfacts.livelob.com/images/seafood_spread.jpg
I have always been a real seafood lover so I asked him if he would teach me one really good seafood dish, and this is what he taught me. It's called, "Linguini Cachico" and it contains, shrimp, crab, scallops, boiled down heavy cream, garlic and butter ---- And of course, don't forget the linguini and the secret ingredient ??? ------ First you take a pound of raw shrimp in the shell, and boil them on low in distilled water in a really large skillet , Just barely covered with water 5 minutes. Then you remove them from the pan and shell them. Save the boiling water, add the shrimp shells and continue to heat it until the water is almost boiled away. Now remove the shells and turn the boiling water off for now. Mince 6 garlic sections and add to a large skillet with 1 cup of real butter, now add the peeled shrimp and scallops. Saute on medium low for 10 minutes. Turn heat off and add one cup of, "real" crabmeat, not from a can either. Stir together and pour into the large skillet with the shrimp water in it. Use a spatula to scrape as much of the butter from the saute skillet as you can. Turn the now loaded skillet to medium and heat for 5 minutes. Now add two cups of heavy cream, and turn heat down to medium low, and stir constantly for 5 minutes. Turn heat to low and add the secret ingredient, Purchase nutmeg seed in the bottle that comes with the little metal shredder in the bottle with it, and grind 50% of the bottle into the pan. Stir in well, turn heat off completely and cover. Now boil 16 ounces of linguini noodles in a large pot using distilled water. The time that it takes to cook the linguini, is your timer for how long to keep your sauce covered. Once the linguini is cooked to, "your" desired firmness, drain and add to the sauce. You will need a large bowl such as a stainless steel salad tossing bowl. Let stand one hour in the bowl, covered. Serve with your favorite whine and Texas Toast ..................
Picture for added effects only --- of course not the dish in discription ......
http://lobsterfacts.livelob.com/images/seafood_spread.jpg