Pasta with Shrimp and Black Garlic

Pasta with Shrimp and Black Garlic

Pastas

When I received the invitation from Ana Franco (Kitchen of ideas) to participate in this meme pairing with beers I was apprehensive. Let's say I'm not the best taster of drinks that contain alcohol, since I don't drink… Okay, I bebo. However, very little thanks a damn thing missing aldehyde dehydrogenase 2 (ALDH2) that doesn't work wonders. But these scientific ramblings are beside the point, hahahahah.

I agreed to participate in the special, as you can see, to see how I did. You know how it is, a challenge is always welcome and it puts to the test what we thinks You know, it's a good exercise.

The choice of beer was completely random. I was between 3 types, it came down to two and I decided on one: Rock of Gold (R$8.40 – 500mL), Pilsen-type pure malt beer. I didn't know its characteristics beforehand, Would it match the dish?

Good question.

To improve even further, after purchasing the beers I had to adapt the menu! The original idea was feta ravioli with black garlic. To my surprise, when I went to buy the cheese there was no more! What to do? Change right there and go for another ingredient. So came the sir shrimp went into the pan.

I believed that the saltiness of the feta along with the sweetness toffee and caramelized garlic would be a good combination. I still believe it, but I won't know for sure until next time. Black garlic is produced by Marisa Ono from Delícia.

What about harmonization?

Well, for my taste, it harmonized! Even though the shrimp had a natural sweetness — mild — along with the garlic, they combined. A Aurum At first it also has a sweet touch and then comes the bitterness.

In this combination similar prevailed. However, what tied everything together was the Sicilian lemon! As Sir Troisgros “QueMarravilha” says: every dish needs a touch of acidity. Even more so this time, when all the ingredients went for sweetness.

Tagliatelle of fresh homemade pasta. You know how, in times of excitement, the way let's-do-everything-because-we-are-roots-bakerbut there’s nothing against buying ready-made.

Pasta with Shrimp and Black Garlic by PratoFundo.com

Pasta with Shrimp and Black Garlic

Pre-preparation: 10 minutes

Preparation time: 1 hour

Total: 1 hour 10 minutes

Makes: 2 portions


Ingredients: PASTE

  • 140 g wheat flour
  • 60 g semolina (durum wheat flour)
  • 2 eggs (big guy)

Ingredients: SHRIMP

  • 260 g whole gray shrimp (medium; head and shell, about 20 units)
  • 5 teeth black garlic (chopped)
  • 1 Sicilian lemon (zest)
  • 1/2 Sicilian lemon (juice)
  • 2 soup spoons oil
  • butter without salt (or olive oil for sautéing)
  • refined salt (August)
  • ground black pepper (August)

Ingredients: SAUCE

  • Used shrimp shells
  • 700 mL water
  • 1/2 onion
  • 3 teeth garlic (shelled)
  • 8 grains Black pepper
  • 1 dry clove
  • 20 g butter without salt
  • 20 g wheat flour
  • fresh parsley (decoration)
  • refined salt (August)
  • ground black pepper (August)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .

1 cup: 250mL | 1 tablespoon: 15mL.


Method: PASTA

  • Paste: mix the two wheat flours, remove about 1/4 cup. Add the beaten eggs. Knead well until smooth (7-10 minutes). It may be necessary to add the removed flour mixture, the amount varies according to the size of the eggs and the moisture of the flour. Form a ball, coat with olive oil and cover with cling film. Set aside for 30 minutes minimum.
  • Then, roll out the dough (half at a time) with a pasta machine or rolling pin. Cut into the desired shape, the chosen one was tagliatelle. In both cases, always flour the dough well so that it does not stick. Reserve.

Mode: SHRIMP

  • Clean the shrimp by removing the head (discard), the “veins” from the abdomen and the shell from the body (reserve). Make a marinade with the shrimp, black garlic, olive oil, lemon zest, salt and black pepper. The Sicilian lemon will be added almost when sautéing the shrimp. Reserve.

Mode: SAUCE

  • Using the shrimp shells, make the broth with water, garlic cloves, onion, black pepper and cloves. Let it cook on low heat for about 30-40 minutes. The shell changes color, this is normal. Sift and strain with a coffee filter. At the end you need 500mL of liquid, if it has evaporated a lot add more water.
  • With the wheat flour and butter you will make beurre manié, a paste of butter and flour. Unlike roux, this paste is not cooked before adding the liquid. Form it into a ball.
  • So, with the shrimp broth in the pan, place the dot of butter on one side of the pan and stir the liquid on the opposite side. Alright low-medium heat. As the broth heats and stirs, the ball will dissolve. Continue stirring occasionally until completely dissolved. Let the sauce cook so that it doesn't taste like wheat flour. Adjust the salt and pepper, the shrimp taste is subtle.

Mode: Finalization

  • The pasta and shrimp must be cooked practically at the same time. To do this, have a pan of boiling water ready (salt it after it boils) and a frying pan. Add the lemon juice to the shrimp and mix well.
  • Remove the shrimp from the marinade, shaking off any excess. Saute the shrimp in clarified butter (or olive oil) until they change color, about 40-60 seconds on each side. Add the pieces of black garlic from the marinade to the shrimp, without the liquid.
  • Put the pasta to cook. As the pasta is fresh it will cook very quickly, 2-3 minutes.
  • Add half of the prepared sauce to the shrimp. Mix to combine well, add salt. Then add the cooked pasta. Stir well, adjust the seasoning.
  • Serve immediately. If you want, sprinkle chopped parsley.

Beer and Food Campaign - Pairing Special Beers.  Bierboxx and Botecagem InitiativeBeer and Food Campaign - Pairing Special Beers.  Bierboxx and Botecagem Initiative

This article is part of the special Beer and Food – Special Beer Harmonization, an initiative Bierboxx and Botecagem curated by chef Ana Franco (Cozinha de Ideias). Where several blogs and websites offer tips for perfect pairings of special, craft and imported beers with the best of gastronomy/cuisine, every week. Follow along!

Pairings already published in the Beer and Food series

  1. Pairing Guinness Draft and Pork Ribs.
    By Biso. At Botecagem (website down).
  2. Pairing of Baden Baden 1999 and Parmesan Crusted Olives.
    By Ana Franco. In the Kitchen of Ideas.
  3. Pairing beer and spaghetti with seafood.
    By Maria Capai, on the blog Diz, Maria!
  4. A Loura e a Diaba – Pairing Thai Ribs and Steenbrugge Blond.
    By Letícia Massula, in Matilde’s Kitchen.