Coconut Shrimp Carbonara

Submitted by: Academy Canada Culinary Class
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: Under an hour

For the shrimp:
12 strips of smoked ham (cut like bacon strips)
12 shrimp (each wrapped with a strip of the above ham; held with a toothpick)
1/2 tsp black pepper
1/2 tsp celery salt
1/2 tsp chilli flakes
1 tbsp butter
For the carbonara:
2 tbsp bacon fat (optional)
4 tbsp butter
1 1/2 cup shallots, minced
2 tbsp fresh garlic, minced
1/2 cup coconut cream (the hard part on the top of the milk can)
2 tbsp fresh parsley, minced
1/2 cup white wine
4 cups cooked penne pasta
4 eggs
3/4 cup Parmesan cheese, grated
Prepare carbonara sauce while pasta is cooking to ensure the penne will be hot enough to cook the raw eggs in the sauce. Whisk eggs and cheese together and set aside. Toss the wrapped shrimp in the spices to evenly coat. Heat butter over medium heat and once the pan is hot, add the shrimp. Cook until they are opaque, starting to curl and the ham is beginning to crisp (about 3-5 minutes on each side). Remove from heat and set aside.
Heat the butter and bacon fat (if using) over medium heat and sautee the shallots and garlic until shallots are translucent. Add coconut cream and allow it to melt. Add parsley and turn heat to high. Once pan is sizzling, deglaze with the wine. Add in the hot, drained pasta and remove from heat. Add the egg mixture and mix quickly to evenly distribute it and create your sauce. Season to taste, top with shrimp and serve immediately. Yield: 2

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