Originally Posted by DOpig
Is there a set sequence of preparation that one should ALWAYS follow, or are there times to take liberty with when items are combined? Case in point: I wanted to make a white shrimp sauce to go over angel hair pasta. Well instead of starting with the development of the white sauce I started with sauteing shallots and garlic in EVOO. When the shallots were about caramelized I added the thawed precooked shrimp to the pan. I allowed the shrimp to come up in temperature THEN I added one TBL spoon of butter and one TBL spoon of flour to the shrimp and shallots and cooked for just a minute or so at which point I added one cup of milk and cooked till it reach the thickness I wanted.
About half way through this process I threw the pasta into the boiling water and the two were done at the same time. I drained the pasta and plated it with the shrimp sauce family style. I thought it tasted great and so did the wife.
Was I unconventional in preparing the sauce? Is there a better way?
p.s. I did use salt and pepper and fresh basil for seasoning.
If I read this correctly you were using pre-cooked shrimp and
then continued to cook them appx. 7-10 min more (the time it took to
cook your pasta).
I saute raw shrimp maybe 3 min.
Were your shrimp rubbery at the end?
I would also suggest not using EVOO for saute - most of its
special flavor is lost upon heating.