Welcome to THEJNSREPORT’S: Dinner at Home – Whole Wheat Fusili and Seafood & Vegetable Cream Sauce
Today I was thinking that I have a lot of pasta I haven’t used yet and could try my hand at making my own cream sauce to boot. After checking the fridge for what I would need I decided to make a quick stop at the supermarket and pick up some needed items for my Cream Sauce. Once back from the supermarket I set up the ingredients
Ingredients for my Vegetable Seafood Cream Sauce:
1 pint of Heavy cream
1 half cup Coconut water with pulp
3 tbsp Oregano, 2 tbsp Cayenne Pepper, 1 tsp Black Pepper, 1 tsp Habanero Pepper, Sea Salt
2 finely chopped Garlic Cloves
1/2 Red Onion finely chopped (or whatever onion you have)
1 can Green Peas n Carrots, 1 can Green Peas
3 tbsp All purpose flour
1 1/2 cups shelled deveined uncooked Shrimp
1/2 cup Calamari
3 hard boiled eggs
I poured the heavy cream and coconut water w pulp into a sauce pan or pot with medium low heat. Next in went the spices and canned peas and carrots before I stirred in the chopped garlic and red onion. In a small bowl I mixed the 3 tbsp of flour and just enough water to dissolve the flour and have no lumps. The dissolved flour was then added to the sauce and let simmer.
In a separate skillet I added some canola oil and heated the pan to medium heat. Once the oil was fast in the pan, I added the Shrimp and Calamari pieces one at a time to the pan and allowed them to cook on both sides before removing and placing on a plate with paper towel to drain excess oil. I did two styles where I used Panko breadcrumbs and an egg yolk bath to coat some of the Calamari and Shrimp and some I fried without any breadcrumbs just in oil. Both ways I cooked the shrimp ended up in the cream sauce and were equally delicious.
Next I took the yolks from the 3 Hard Boiled Eggs and sliced them in halves before adding them to the sauce.
After a gentle stir of the Shrimp and Calamari and Egg Yolks into the sauce, I added Sea Salt to taste as I could tell the coconut water had made the sauce a tad sweeter than I intended. Once the taste was just right I let it simmer until sufficiently thickened. The heat was turned down to low. Next turned my attention to putting a pot of water on to boil before adding the Fusili pasta to it.
I let the Fusili boil for about 8 minutes till al dente then drained them and set them aside while I tended to the cream sauce which was almost done. Next I grabbed a mixing bowl and whipped together a quick Garden Salad with Mushrooms, Grape Tomatoes, Spinach and Shredded Carrots. Below is the completion of my efforts.
Dinner is finally served…
Just when I thought I’d take my first bite I realized I wanted to add some Parmesan Cheese and so…
Now for the first bite of Shrimp
I have to say for my first time throwing together a Cream Sauce this turned out to be quite good. The Cayenne Pepper and Habanero Pepper heightened the flavor and gave the sauce a little kick. Next time I’ll have to experiment making this using Shrimp stock in the sauce. Till next time this has been Dinner at Home another report by THEJNSREPORT.