jodyrah wrote:edible,
I can tell you how I made it if you like, but this is something I just throw together so no measurements. Will this work for you?
I cook to taste and loosely follow recipes, so yes, bring it on!
Peel shrimp, salt, freshly ground pepper.
Press panko onto shrimp.
Saute in sm. amount olive oil with minced garlic, minced chili,
Remove before completely cooked.
Deglze pan with lemon, when nearly evap.,
Add:
roasted tomatoes (I roast a box of comparis)roughly process with some chicken stock or, use Muir Glen fire roasted tomatoes 28 oz can (at WF) + some stock I use chicken b/c husband thinks shrimp stock makes it too fishy.
minced garlic
minced chili
dried basil
bring to boil, reduce a bit
Add:
vodka, reduce some more ... if it's handy I use it but there's no discernable difference without
Return shrimp to pan
Add:
parm. reggiano
heavy cream
salt to taste
drizzle with basil oil (I keep jars of Todd English's recipe in my freezer) or sprinkle with chiffonade of fresh
Good with a side of alfredo spinach perked up with some creole seasoning,(not Tonys) cayenne, chicken base, a tad of nutmeg, lemon.
And of course, a La Boulangerie baguette.
I have made this using a box of chopped fresh comparis and in a pinch, canned imported plum tomatoes. All with good results.
thanks for your recipe. looks tasty!
out of nowhere this morning while surfing a non food site, the below shows up...it's as though either the vodka sauce gods are looking for me or the gods are looking to get me sauced on vodka. we need to post these in the recipe box as well.
Pasta topped with a sauce that’s part vodka sauce and part arrabbiata—in other words, a hot, tomatoey sauce with a kick.
INGREDIENTS
* 3 tablespoons olive oil
* 8 medium garlic cloves, sliced paper thin
* 4 medium shallots, halved lengthwise and sliced paper thin
* 8 fresh oregano sprigs
* 2 small dried red chiles, crumbled
* 1 1/4 cups vodka
* 3 pounds grape or pear tomatoes
* 1 pound capellini or angel hair pasta
INSTRUCTIONS
1. Heat oil in a large saucepan over medium-high heat. When oil shimmers, add garlic and shallots, season with salt and freshly ground black pepper, and cook until golden brown, about 4 minutes. Add oregano and chiles and cook until fragrant, about 1 minute.
2. Carefully add vodka, scrape up any browned bits from the bottom of the pan, and stir to incorporate into the sauce. Reduce heat to medium and add tomatoes. Cook, stirring rarely, until tomatoes begin to collapse and let off juice, about 40 minutes. Break up some tomatoes with the back of a spoon and leave some whole (you want a mix of whole and broken). Remove sauce from heat and discard oregano sprigs.
3. Bring a large pot of heavily salted water to a boil over high heat. Add pasta and cook according to the package directions. Drain pasta, reserving 1/2 cup of the cooking water. Return pasta to the pot and toss with tomato sauce and reserved pasta water until well coated. Season with additional salt and pepper if necessary, and serve.
