Thursday, July 9, 2020

       Shrimp, Leek and Swiss Chard Pasta


This is a very nice Spring dish. I am asked the question often, "Can you get a boil in a Dutch oven" Yes, I put my charcoals in an oil change pan then my Dutch oven over the coals. That concentrates the heat up the sides and bring the temperature to a boil. This also works on oil for deep frying.


3/4 pound pasta, gemelli, fusilli, or penne
2 Tablespoons butter
2 leeks ( white and lite green parts only ) cut  halved lengthwise and sliced thin crosswise
½ teaspoon salt
¼ teaspoon fresh ground black pepper 
1 pound medium shrimp, peeled and deveined
   Zest  of 1 lemon
½ cup dry white wine
3/4 heavy cream
10 to 12 ounces Swiss chard, chiffonade. about a cup


Cook pasts according to the package directions in a deep 12" Dutch oven over 16 or 17 charcoals . Drain and set aside. Remove 6 or 7 charcoals and place Dutch oven back oven the charcoals. Melt the butter Add leeks, salt and pepper and cook stirring occasionally until softened, 5 or 6 minutes. Add shrimp and lemon zest and cook string constantly until shrimp are opaque. 5 to 6 minutes.Add cream and wine and cook, stirring until thickened, about 3 minutes. Return pasta to Dutch oven. Add Swiss chard stir and cook 5 or 10 minutes, according to your preference of softness you prefer. 
Serve with garlic bread.    
  
Other greens, such as, Kale, spinach, collards, can be substituted for the Swiss chard.  
   

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