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Name: Shrimp And Herb Spaetzle with Creamy Tomato Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1/2 pt Water; 2 cn Plum tomatoes; drained; 1/2 lb Shrimps; peeled and veined; 2 tb olive oil; 1/2 c Dry white wine; 3 tb Unsalted butter; clarified; Salt; 3/4 c Heavy Cream; Creamy Tomato Sauce; 1 1/4 c Fish stock; 3/4 c Flour; 2 tb Mixed herbs; Salt and pepper; 1 ts Minced fresh rosemary; 2 Egg yolks; 1 1/2 c Minced red onion; 1/2 c Heavy cream

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INGREDIENTS

1/2 pt Water
2 cn Plum tomatoes; drained
1/2 lb Shrimps; peeled and veined
2 tb olive oil
1/2 c Dry white wine
3 tb Unsalted butter; clarified
Salt
3/4 c Heavy Cream
Creamy Tomato Sauce
1 1/4 c Fish stock
3/4 c Flour
2 tb Mixed herbs
Salt and pepper
1 ts Minced fresh rosemary
2 Egg yolks
1 1/2 c Minced red onion
1/2 c Heavy cream

INSTRUCTIONS

Chop the shrimps into 1/2 inch pieces. Place the pieces in a food processor and blitz to break them up. Pour the cream in while still blitzing, then add the egg yolks, mixed herbs and some of the water. Keep blitzing to combine all the ingredients, every so often stop and scrape down the sides of the machine to ensure all the ingredients are combined. Add in the flour and more water, slowly so that you finally have a consistency which resembles thick batter. Put a pot of water on to boil. Heat a saucepan and add a dribble of olive oil and 1tbsp of ghee (clarified butter). Add the red onion, rosemary and garlic and let these sweat down for a few minutes. Add the white wine, remember, this will easily flamb? so be careful to control the flame. The tomatoes are added after a few minutes and they need to be broken down with the back of a wooden spoon. Add the fish stock and let everything bubble away for 10 minutes, to reduce the sauce by 1/3. Meanwhile, add a touch of water to the batter mix and stir as while it has been settling it might have thickened up. Now pour the batter through a moule and into the pot of boiling water. It takes about 3 minutes for the spaetzle to cook and will look like tiny balls of pasta in the water. When they are ready they will rise to the surface. When ready, lift the spaetzles out with a spider and drain them through a colander and put into a frying pan. After the sauce has reduced, strain it through a moule and pour 3/4 of the sauce into a saucepan and 1/4 into the frying pan with the spaetzle. Toss the spaetzle with the tomato sauce for a few minutes. Add the cream to the tomato sauce in the saucepan and heat for a few minutes. To serve, spoon the spaetzle onto the middle of a serving plate and pour the tomato sauce around the sides.

NOTES

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Shrimp And Herb Spaetzle with Creamy Tomato Sauce

1/2 pt Water
2 cn Plum tomatoes; drained
1/2 lb Shrimps; peeled and veined
2 tb olive oil
1/2 c Dry white wine
3 tb Unsalted butter; clarified
 Salt
3/4 c Heavy Cream
 Creamy Tomato Sauce
1 1/4 c Fish stock
3/4 c Flour
2 tb Mixed herbs
 Salt and pepper
1 ts Minced fresh rosemary
2 Egg yolks
1 1/2 c Minced red onion
1/2 c Heavy cream

Chop the shrimps into 1/2 inch pieces. Place the pieces in a food processor  and blitz to break them up. Pour the cream in while still blitzing, then  add the egg yolks, mixed herbs and some of the water.    Keep blitzing to combine all the ingredients, every so often stop and  scrape down the sides of the machine to ensure all the ingredients are  combined.    Add in the flour and more water, slowly so that you finally have a  consistency which resembles thick batter.    Put a pot of water on to boil. Heat a saucepan and add a dribble of olive  oil and 1tbsp of ghee (clarified butter). Add the red onion, rosemary and  garlic and let these sweat down for a few minutes. Add the white wine,  remember, this will easily flamb? so be careful to control the flame. The  tomatoes are added after a few minutes and they need to be broken down with  the back of a wooden spoon. Add the fish stock and let everything bubble  away for 10 minutes, to reduce the sauce by 1/3.    Meanwhile, add a touch of water to the batter mix and stir as while it has  been settling it might have thickened up. Now pour the batter through a  moule and into the pot of boiling water. It takes about 3 minutes for the  spaetzle to cook and will look like tiny balls of pasta in the water. When  they are ready they will rise to the surface. When ready, lift the  spaetzles out with a spider and drain them through a colander and put into  a frying pan.    After the sauce has reduced, strain it through a moule and pour 3/4 of the  sauce into a saucepan and 1/4 into the frying pan with the spaetzle. Toss  the spaetzle with the tomato sauce for a few minutes. Add the cream to the  tomato sauce in the saucepan and heat for a few minutes.    To serve, spoon the spaetzle onto the middle of a serving plate and pour  the tomato sauce around the sides.

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Nutrition

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Serving Size: 1 Serving (1237g)
Recipe Makes: 1 servings

Calories: 2002
Calories from Fat: 1253 (63%)

Amt Per Serving		% DV

	Total Fat 139.3g	186 %
	Saturated Fat 62.9g	315 %
	Monounsaturated Fat 53.5g
	Polyunsanturated Fat 15.1g
Cholesterol 3563.2mg		1096 %
Sodium 811.4mg		28 %
Potassium 1295mg		34 %
Total Carbohydrate 121.6g		36 %
	Dietary Fiber 17g	68 %
	Sugars, other 104.6g
Protein 66.5g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2002

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