69°F
Sponsored by

Chef Emile's Shrimp & Basil Marinara Sauce

Buffs on the Bayou - Tomorrow - 4:30 to 6:30 p.m. - WTAMU Alumni Banquet Hall - $75 -RSVP to 806-651-2037

Yield - about 1 Gallon

Ingredients
2 TBSP EXTRA VIRGIN OLIVE OIL (Basil flavored preferred)
2 -1/2 CUPS ONIONS (Diced fine)
1/2 CUP GRANULATED GARLIC
2 CUPS SHRIMP STOCK or 2 CUPS Water and 1 TBSP LOBESTER BASE
2 CUPS WHITE ZINFANDEL
1- #10 CAN TOMATO SAUCE
4 SPRIGS FRESH SWEET BASIL

Method
In a large sauce pan and over medium/low heat add the oil and onions and sauté until the onions are clear, about 10 minutes. (Do not brown onions.) Add the garlic and shrimp stock, stir in garlic and insure that no lumps form. Add in the remaining ingredients and simmer over low heat for 45 minutes. The simmering time can be extended if you desire a thicker sauce.

Plate Presentation
Pour into serving bowl and use in a Chef manned pasta station. (And of course, use in other dishes)

Chef's Notes: 
This is one of our most popular sauces, it can be use in countless pasta dishes and served with almost any shellfish.


Buffs on the Bayou

Friday, July 26th 

4:30-6:30 p.m.
WTAMU Campus, Dr. Hazel Kelley Wilson Alumni Banquet Hall
Featuring acclaimed Chef Emile Stieffel and a delectable menu of food and drinks
Crawfish and Shrimp Stuffed Pasta Shells
Cajun Dirty Rice
Pralines
Creole Eggnog
Abita Michelada
Abita Black Voo Doo Beer

Audience members will have opportunity to participate in the preparation of these New Orleans-style dishes and taste them upon completion.  Cost is $75.  RSVP by calling 806-651-2037.

Page: [[$index + 1]]
comments powered by Disqus

More News