Follow
I decided that since I was in the South I needed to have the new recipe of the week, well be a Southern recipe. I love Southern food, fried, sweet, bread, sauces – yum, yum, yum!! This is the time of year for crayfish boils and one of the sought after items from a boil is the seasoned garlic. This is garlic that has been sitting in the boil water, which means it’s very well seasoned! This recipe uses the same principle, but the garlic is the seasoning agent.
Pasta Baudouin
Ingredients
3-4 heads of Garlic
1 package bow tie pasta
1/4 – 3/4 cup sun-dried tomatoes
1/4 Olive oil
White wine (enough to cover the sun-dried tomatoes)
1/4 – 1/2 tsp of seasoning (your choice of mixed)
1 1/2 pound Shrimp (could be crayfish or omitted)
1. Cut the tops of the garlic heads. Place in a small saucepan and cover with water.
2. Bring the water to a boil, turn down, cover and simmer for about 30 minutes or until the garlic is fork soft. You want to check during the simmer time to make sure that there is water in the pot – you DO NOT want the water to boil away and the garlic to burn to the pan – your house will smell for days!
3. Measure the amount of sun-dried tomatoes you want to use and chopped into smaller pieces.
4. Place the cut sun-dried tomatoes in a bowl and cover, plus half inch, with white wine. If you don’t want to use wine -you can replace with vermouth, water or broth. This is done to re-hydrate them.
5. When the garlic is fork soft, turn the burner off. Let the garlic cool a little. Save about a 1/2 cup of the garlic water for later. Drain the garlic heads and allow to cool so you can handle.
6. Cook the pasta according to the directions.
7. Rinse the shrimp and set aside.
8. In a large saute pan, add the olive oil and squeeze the garlic out of the heads.
9. Heat the oil and cook the garlic until is browns slightly and gets a little thicker.
10. Add the sun-dried tomatoes and wine, stir. The sauce will begin to thicken, similar to a roux. Add your seasoning, stir. To thin the sauce out add some of the garlic water, the amount added is your preference for sauce thickness, more water thinner sauce, less water thicker sauce.
11. Add the shrimp and cook for another 3 – 5 minutes or until the shrimp is cook through. Stirring the mixture so the shrimp cooks evenly.
12. Pour the drained pasta into a pan and cover with the sauce and shrimp. Mix well.
Serve. If you have some really good bread, nice addition, since now you can sop up the extra sauce in your dish. We served with artichokes. Make extra, this is great as leftovers.
Copyright secured by Digiprove © 2012 
I have shrimp in the freezer. What a great recipe. You do a great job!
Thank you. This recipe just gets better the longer it sits – had it for two leftover dinners – yum!
Sounds great. I’ll save it to try for when my garlic is ready from the garden. By the looks of it I’ll have plenty!
Va.