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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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CRAB AND TIGER SHRIMP

From: Lucca Ristorante - Chef Eric Von Hansen
Primary category: Steel City Chefs

INGREDIENTS
10 each large shrimp (cocktail size)

4 oz jumbo lump crab meat
1 cup heavy cream
2 cloves of garlic, crushed
2 tablespoons fresh basil leaf, chopped
2 pinches red pepper flakes
1 pinch salt
1 pinch pepper
2 oz olive oil
8 oz tomato sauce (recipe follows)
2 oz unsalted butter
10 oz cooked penne pasta (al dente)
2 oz white wine
PROCEDURE
Place sauté pan over high heat, adding olive oil. Once hot, add shrimp. Cook for 1 minute, and then add garlic, red pepper flakes, basil, pinch salt and pepper. Cook for two minutes. Add white wine, tomato sauce and heavy cream. Let simmer for 3 minutes. When sauce becomes thick and pink in color, add unsalted butter and pasta. Cook until pasta is hot.
In a separate small pan, heat crabmeat by adding a little water and butter. Place pasta in a large bowl and arrange the shrimp around the bowl and mound the heated crabmeat in the center. Serve immediately. Yield: 2 servings
Tomato Sauce
3 quarts canned plum tomatoes
2 cloves of garlic, diced
1 small onion, diced
1 oz olive oil
4 fresh basil leaves
2 oz butter
1 teaspoon salt

RETURN TO ALL RECIPES

CRAB AND TIGER SHRIMP - NOTES

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CRAB AND TIGER SHRIMP - REVIEWS

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