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Chef Alex Harrell of Sylvain fills us up with his Sautéed Shrimp and Durum Pasta with Roasted Tomatoes, Corn and Bacon.
Sautéed Shrimp and Durum Pasta With Roasted Tomatoes, Corn and Bacon
1 Tablespoon olive oil
3 cloves of garlic, crushed
1/2 small Vidalia onion, diced
2 corn cobs, cut into pieces
1 bay leaf
1 pinch of red pepper flakes
2 sprigs of fresh thyme
4 ounces white wine
2 cups chicken stock
In a small saucepan, heat oil over medium heat. Add the crushed garlic cloves and slowly toast in oil. Add onions, corn cobs, bay leaf, pepper flakes and thyme, and sauté until onions are translucent. Deglaze with wine and cook until the liquid is reduced by half. Add stock and simmer for 15 minutes. Strain the liquid and reserve.
Durum Pasta Dough
2 cups durum flour
1/2 Tablespoon extra virgin olive oil
1/2 teaspoon salt
4 whole large eggs
Combine flour, oil and salt in the bowl of a mixer and stir to combine. With the machine running, add the eggs one at a time until the dough begins to come together. Turn the dough out onto a cutting board and knead by hand until dough is smooth (should take about 10 minutes to knead). Wrap in plastic wrap and refrigerate for one hour to rest.
2 slices good quality bacon, diced
4 ounces tomatoes – roma, grape or cherry – peeled and seeded
1 clove of garlic, sliced thinly
2 ears of corn with kernels removed
8 ounces shrimp (peeled and deveined)
Salt and pepper to taste
1 ounce white wine
4 ounces corn broth
1/2 Tablespoon fresh oregano, chopped
1/2 Tablespoon chives, chopped
1/2 Tablespoon unsalted butter
1/2 Tablespoon extra virgin oil
In a sauté pan over medium high heat, render the diced bacon until crispy. Remove half of the bacon fat. Add tomatoes, garlic and corn. Increase the heat to high and add shrimp. Season with salt and pepper and add white wine. Add corn broth and reduce by half. Finish with chopped herbs and butter. Re-season to taste with salt and pepper, and toss with cooked pasta. Sprinkle with olive oil. Serves 2 as entrée; 4 as appetizer.