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Hunkified shrimp over pasta with garlic blue cheese cream sauce.

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  • Hunkified shrimp over pasta with garlic blue cheese cream sauce.

    Yessir...decided to give Rich's salt-free hunky rub another run for it's money tonight.
    Went on a refrigerator dive and found a few things that I really wanted to use up...some blue cheese, roma tomatoes and some half and half jumped out at me.

    Took some nice jumbo shrimp, P&D'd em and gave em a substantial coating of the hunky stuff.



    Got me mise en place done...just tomatoes, garlic and onion, and then turned my attention to the shrimp.



    Melted about 3 Tbsp butter in two Tbsp evoo and cooked them for 60-90 seconds a side over medium high heat, then removed them to a plate.




    Got the spaghetti going, and then in the same pan as the shrimp, saute'd my mise en place for a few minutes. I also tossed in a couple Tbsp of capers for good measure.



    Added the blue cheese to the mix, and after it melted, a sufficient amount of half n half to get it to a nice consistency.

    Then popped the shrimp back in for a few minutes just to warm them up.




    Here's how it plated up.



    The hunky was a very nice touch...at least as good as Old Bay..(ah....hell...ok it was better!)...didn't get overpowered by the blue cheese at all as I feared it might. This is a damned tasty dish that ya'll might want to try some time.
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  • #2
    I just love your dishes Hoser!! You always rock them out so nicely!!

    Way to get after it man!!
    Brian

    Certified Sausage & Pepper Head
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    • #3
      Well, dang, shrimp eh? Someone needs to write a book, because I'm behind the curve on use here. Love the sauce- even tho you had a messy place... ;{)

      Thanks Hoser, and I'm glad the dish was a hit... just wish I had some.
      In God I trust- All others pay cash...
      Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
      Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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      • #4
        Dammit Hoser, I just get to drooling every time you come up with something... and what a great combo this is!! Dunno if I got any left, butt they're yours if I do!!


        Drinks well with others



        ~ P4 ~

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        • #5
          Hey, thanks guys...I appreciate the kind words.

          Guess you just never know where that Hunky's gonna pop up next.
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          • #6
            Oh hell yeah.
            Shrimp and Pasta.. Can't go wrong with that combo

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            • #7
              Great looking combo!
              Once you go Weber....you never call customer service....

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              • #8
                Very fine tastey lookin dish.
                z
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                • #9
                  Awesome Stuff!!!-------

                  "Hoser's Seafood House" kinda has a nice Ring to it!!!


                  Bear
                  Vietnam Vet---9th Inf. Div. Mekong Delta (1969)
                  Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---


                  Mom & 4 Cub litter---Potter County, PA:

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                  • #10
                    Nice combo of food on the plate, I would hit that and probably ask for seconds...
                    God, Family and Friends is what it's all about. Great food just brings them all together... First John1:9...
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                    • #11
                      nice chief.

                      tasty I bet.
                      Just because you welded some shit together doesnt make it a WSM.

                      Twitter: @GrubSeeker

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                      • #12
                        I wish I knew how to whip up a sauce like that.
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                        • #13
                          Originally posted by rbranstner View Post
                          I wish I knew how to whip up a sauce like that.
                          It's just a basic white sauce my pal...2 Tbsp butter, melt it in a skillet, add 2 Tbsp flour and cook for a couple minutes then drizzle in about 1.5 cups milk and bring it to a low boil and let it thicken...then you can add whatever you'd like to zip it up a bit.

                          If you're going to add onions or garlic, I would add them to the butter and saute' before adding the flour, however...give it a shot...you'll love it.
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                          • #14
                            Looks great!! I think shrimp and pasta may be on the menu tonight!!
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