Thursday, August 27, 2015

Rock Shrimp over Black Linguine

by Josh Theisinger

There are hundreds of different types of pastas available on the market. They vary according to size, shape, sauce-holding purposes, baking purposes, and so on. But did you know that pasta comes in different colors which actually impart different flavors?

You likely know about whole wheat pasta - we offer it here - but it's really nothing out of the ordinary. By contrast, however, we'll soon be offering a special new pasta dish that features a base of black linguine.

The black comes in during the process of making the pasta. Squid ink is added to create a silky, yet deep black hue. Although the pasta does have some hints of an oceanic, salty taste, it won't be overly fishy. It's more of an afterthought on the back of your palate.

To create the entree, our cooks begin by sauteing fresh rock shrimp in curry.  A warm, deep water shrimp mostly fished on the East Coast, rock shrimp have a meat most comparable to that of lobsters.

Added to the mix is a combination of water chestnuts, carrots, shiitake mushrooms, cilantro, green onions and a housemade, coconut-infused broth. The resulting mixture is then tossed with fresh, black linguine.

In a sense, the East Coast meets the Far East with this flavor infusion. Stop in and sample the best of both worlds... before this seafood-laden pasta sails away!

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