What's in there anyway, stones? He asked, as the ugly blotches of red slowly creep back off this sweaty forehead. My usually uncomplaining husband , the forever gentleman, who tend forget that I could twist and turn patients twice my size and height and but never let be lift anything heavier than a basket of sweets when where together, groaned in exhausted frustration . We've been travelling for 36 hours and both of us are beyond weary when we finally reached our doorstep.
He exhausted inquiry turned to disapproving scowl as I open my luggage , exposing kilos upon kilos groceries! Yup, I bought cans of cheap sardines, bottles of spread ,tins of biscuits among other things , as if I'm off to barren Antarctic for the next 6 months. I admit, I got carried away with buying things that would remind me of home.
We have enough foods in Germany, you know. He reminded me, barely containing his sarcasm , as I put my loot into the pantry.
I cook that Aligue ( crab fat) in a bottle I bought from the Philippines. How can something so inexpensive end up this delicious? If only I knew, what fine treat this cheap bottle would bring to our plate, I should have wipe that grocery shelve clean!
The simple dish was so delicious, it's worth the Hernia risk!
Pasta Aligue
300 g of shrimps, peeled and deveined
1 tsp cayenne pepper
1 tsp cayenne pepper
4 cloves of garlic
olive oil for sautéing
1 large onion, finely diced
3 tbsp. butter
2 tbsp. flour
1/2 jar aligue sauce
300 ml shrimp or fish stock
200 ml cream
salt and pepper
handful chopped parsley
a pack of your favourite pasta, cooked
2. Transfer shrimps to a bowl, drizzle with lemon juice, season with more salt if necessary, pepper and add chopped parsley. Set aside.
3. Using the same pan, melt butter under medium heat. Saute onion until soft and fragrant. Add flour. Deglaze with shrimp/fish stock.
3. Bring to a boil. Stir in aligue. Bring to a gentle simmer and add in cream. Season with salt and pepper.
4. Cook pasta according to package's instruction. Toss over sauce until well combined.
1 large onion, finely diced
3 tbsp. butter
2 tbsp. flour
1/2 jar aligue sauce
300 ml shrimp or fish stock
200 ml cream
salt and pepper
handful chopped parsley
a pack of your favourite pasta, cooked
1. Season shrimp with sea salt, let it rest for 5 minutes . Heat olive oil in the pan, add shrimps , garlic and cayenne pepper. Cook until it turns opaque, about 5 minutes or less
Serve with garlic shrimps .
