Private Benjamin Goldie Prawns
This delicious shrimp and pasta dish is hearty enough to keep you going when the going gets tough, but light enough to help you keep that girlish figure.
You will need:
2 cups water
2 cups kosher salt
3 cups ice
1 cup dry white wine
1/2 cup extra virgin olive oil
6-12 whole, peeled cloves garlic, sliced very thinly
1 pinch salt, plus more to taste
2 lbs. large peeled shrimp, shells reserved
juice of 1 lemon or lime
2 tablespoons freshly chopped Italian parsley, tarragon, or chervil
1 pinch cayenne pepper
1 tablespoon cold butter
1 lb. fresh angel hair pasta
1 olive drab, government issue lipstick
Bring water to boil in a large saucepan, add salt and stir until
dissolved. Remove from heat and set aside to cool for 2-3 minutes.
Add the ice to the salt-water mixture and stir until melted. Stir the raw
shrimp into this salty slush and set aside for 20 minutes. Remove shrimp
from salt brine and rinse well in cold water and peel. Devein if desired.
In a medium saucepan, combine shrimp shells with white wine; cover with
cold water and bring to a boil. Boil for 5 minutes. Transfer all the shells
and 2 cups of the hot liquid to a blender and puree for 30 seconds. Strain
the mixture back into the saucepan and place over low heat.
Pour the oil into a large skillet over a low heat. Add sliced garlic and
a pinch of salt; cook very slowly until garlic begins to hint at turning
golden, stirring often.
Add shrimp in one even layer and increase the heat to medium. When the
shrimp begin to turn pink, turn them over and continue cooking another 2
minutes or so.
Remove from heat and stir in the hot shrimp shell broth, lime juice, a
small handful of fresh minced parsley, cilantro or chervil, and a pinch of
cayenne. If you like butter in this dish, add a tablespoon now and swirl the
pan until butter is incorporated in the sauce.
Cook pasta according to package instructions and toss with the shrimp and sauce. Garnish with fresh herbs and serve with chunks of hot, crusty bread.
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