Saturday, August 17, 2013

Spaghetti with Tri-Color Peppers and Mantis Shrimp

Look at what I found in the market earlier.


The "meat" of the mantis shrimp is like a cross between shrimp and lobster; it's quite delicious with an interesting texture - sweetish, with a bit of a crunchy bite.  What I don't like about this shrimp is that the shell is pretty hard (although not as hard as a lobster or crab that you'd need a "hammer") such that it's difficult to open the shells with your hands.  Hubby used kitchen shears.  It's all worth it, all the same.

So, for lunch, we had this -

about 300 grams pasta, cooked al dente
500 grams mantis shrimp
4 slices of ginger
1/2 large sweet onion, sliced
6 cloves garlic, smashed
1/2 yellow bell pepper, sliced into rough squares
1/2 red bell pepper, sliced into rough squares
1/2 orange bell pepper, sliced into rough squares
2 medium tomatoes, sliced thinly
pinch of crushed chili
salt and pepper, to taste
4 - 8 tablespoons cooking cream
1/2 to 3/4 cup reserved pasta cooking water
fresh basil

Marinate the mantis shrimp in a mixture of oil, chili flakes and sea salt.  Set aside for a while.

Saute ginger in half oil, half butter mix.  Add onions and garlic.  When onions and garlic become soft and fragrant, add the peppers.  Stir fry briefly then add the mantis shrimp.  Cook about 3 minutes, stirring occasionally.  Add the sliced tomatoes and crushed chili.  Season with salt and pepper, to taste.  Throw in the pasta and mix well.  Add cooking cream and pasta cooking water and mix to coat the noodles thoroughly.  Add in the fresh basil last.  Serve immediately, garnished with a sprig of fresh basil.  Top with parmesan.

Regular shrimp may be used.

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