Thursday, March 21, 2013

Mariza Recipe from Last Night's Episode of Chet Chat

Did you catch Chet Chat last night?  If so, then I am sure you would love to have the recipe for Chef Ian Schnoebelen of Mariza's Black Linguine with Gulf Shrimp! Well here it is!!  Enjoy!

Black Linguine with Gulf Shrimp, Crab and Cherry Tomatoes
Chef Ian Schnoebelen, Mariza

Black Linguine Pasta

Yield: 4 ounces

4 cups                                    All-purpose Flour
.66 cup                                    Semolina flour
6 each                                    Eggs
4 each                                    Egg yolks
1 tablespoon                        Squid ink
1 tablespoon                        Extra virgin olive oil

Place flour and semolina in bowl of stand mixer with dough hook and mix on slow. Add eggs and egg yolks one at time followed by the squid ink and olive oil. Add more flour until the proper dryness is achieved. Allow to rest at least 30 minutes. Let rest at least 1/2 hour. Process into Linguine with a pasta machine and linguine cutter.

Gulf Shrimp, Crab and Cherry Tomatoes

Yield: 2-4 servings

24 small                        Fresh Gulf Shrimp, peeled and deveined
1 teaspoon                        Garlic, minced
.25 cup                                    White wine
.25 cup                                    Heavy cream
.5                                    Lemon, juiced
To Taste                        Salt
To Taste                        Pepper
2 ounces                        Butter, unsalted
3 tablespoons                        Lump crabmeat, picked for shells
.5 cup                                    Cherry tomatoes, sliced
1 tablespoons                        Parmesan cheese, grated

Bring a medium-sized pot of water to a boil. Meanwhile, heat a skillet with a small amount of olive oil and add shrimp. When one side of the shrimp is cooked, flip shrimp over and add garlic, wine, cream, lemon juice, salt and pepper. Reduce until thickened.  Next, add butter, crabmeat, tomatoes and Parmesan cheese.  

Drop four ounces of the linguine into boiling water for two minutes. Remove from water and add to sauce. To serve, place in a bowl. The chef recommends serving this dish with toasted Ciabatta Bread and Basil Pesto.

For More Information on Mariza:
Mariza | Rice Mill Lofts | 2900 Chartres Street New Orleans, LA 70117
504.598.5700 | |
·       Tuesday - Thursday: 5:00 PM – 10:00 PM
·       Friday - Saturday: 5:00 PM – 11:00 PM
·       Closed Sunday and Monday

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