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Chef’s Recipe

From the kitchen of

Chef Udo Mueller

at Coral Ridge Country Club

Orecchiette with Shrimp Braised

Scallion Caper and Tomato

Amount Measure Ingredient - Prep Method
1⁄4 cup extra virgin olive oil
12 bunches scallion
6 minced garlic cloves
2 (28 ounce) whole peeled plum tomatoes,
broken into pieces, with juice
1⁄4 cup drained capers
1⁄2 tsp dried crushed red pepper flakes
1⁄4 cup chicken or vegetable stock+
1 lb shrimp, butterflied
1⁄4 cup butter
Salt and Pecorino Romano
cheese to taste
1 lb orecchiette pasta,
cooked to al dente

Directions

In a large sauté pan heat 1/2 the olive oil over medium high
heat. Add the scallions and sauté until soft and lightly
caramelized about 6 minutes. Add ¼ c. water, cover and cook
an additional 2 minutes. (May have to be done in batches)
Remove scallions from pan and set aside. When cool enough to
handle, chop scallions into small pieces.
In a larger pan or pot, heat remaining olive oil over medium high
heat. Add the garlic and sauté one minute until toasted and
fragrant. Add scallions and sauté 2 minutes more. Add crushed
whole peeled tomatoes, capers, pepper flakes and chicken
stock simmer until the sauce is thickened and slightly reduced,
about 20 minutes. Add shrimp and cook until shrimp is just
cooked through. Adjust seasoning, to taste, cover and set
aside. Add cooked pasta to the pot along with butter, pecorino
and ¼ c. pasta boiling water and toss for 1 minute.
Divide into bowls and garnish with fresh chopped parsley,
pecorino Romano and a drizzle of good extra virgin olive oil.

22 The Landings & Bay Colony