SHRIMP CÔTE D’AZUR STYLE
Recipe by Pato Pérsico, Executive Chef, Punta Mita Beach Clubs, Riviera Nayarit, Mexico
Recipe and photo courtesy of Golf Kitchen by Diana DeLucia. For more information, to subscribe to Golf Kitchen Magazine, or to order your copy of the famous Golf Kitchen Cookbook, visit www.golfkitchen.com
4 U15 sized shrimp (peeled and deveined)
160 gm. of fresh squid ink linguini
½ tsp. garlic (finely chopped)
1 Tbs.. olive oil
1 oz. of Ricard Pastis liquor
2 cups cream
1 or 2 drops of yellow food coloring
Salt (to taste)
Edible flower petals
In a saucepan, set the water to boil. Once boiling, add salt and cook the pasta. Remember that fresh pasta will reach al dente quickly, so it should be cooked just before the sauce is ready.
In a hot pan with olive oil, I braise the shrimp for two minutes on each side, until they change color, then I add the garlic and before it turns brown, I flambé it with the Ricard. Be careful, because the flame is very strong, and you don’t want to lose your eyelashes to the dish! Once the alcohol cooks off, add the cream and reduce until a thick sauce forms. I add a few drops of yellow food coloring to give a touch of color.
I place the pasta al dente at the base of the dish and add the shrimp, one by one, to add height to the dish. Add the sauce and, as a finishing touch, I decorate the dish with parsley, petals and balsamic reduction.
I recommend pairing this dish with a crisp rosé from the south of France.
CHEF NOTE: This delicious dish is very easy to make at home and, without a doubt, you will delight all your guests! And if you want to try my version of Côte d’Azur Shrimp, I will be happy to create this wonderful dish for you when you visit me in Punta Mita.