GOLDEN VALLEY, Minn.-- Join Wildfire Eden Prairie on Friday, February 18 as they host a custom four-course wine reception and dinner featuring gluten-free wines and menu items prepared by Executive Chef Tom Gladbach. The evening will begin at 6:30 p.m. followed by dinner at 7 p.m.
A portion of the evening's proceeds will be donated Raising Our Celiac Kids (R.O.C.K.). A Twin Cities Chapter representative will be on hand to meet guests and discuss the gluten free way of life.
This morning, Chef Gladbach stopped by our kitchen to give us a preview.
Wildfire is located at 3020 Eden Prairie Center in Eden Prairie. For more information, call 952-914-9100 or visit www.wildfirerestaurant.com.
Wildfire's Gluten Free Shrimp and Penne Pasta
Marinated Shrimp:
Extra Virgin Olive Oil 2 Tbsp
16-20 Shrimp 8 each
Oregano (dry) ½ tsp.
Chopped Garlic ½ tsp.
Chili Flakes ¼ tsp
Sugar ¼ tsp.
Remove Shells from Shrimp, devein and cut in half. Place in a medium bowl add 2 Tbsp oil, oregano, chopped garlic, chili flakes and sugar. Mix together well and set aside for later.
Shrimp Stock:
Extra Virgin Olive Oil 2 Tbsp
Yellow Onion (large dice) ½ cup
Celery (large chop) ½ cup
Carrots (large chop ½ cup
Garlic Cloves 1 each
Black Peppercorns 6 each
Fresh Thyme 1 sprig
Tarragon 1 sprig
Bay leaf 1 each
Shrimp Shells 4 cups
Tomato Paste 2 Tbsp
Brandy 2 Tbsp
Water 6 cups
Kosher Salt 1 Tbsp
Heat a large stock pot over medium flame, add oil, and then add vegetables, Shrimp shells and herbs. Sauté for 5-10 minutes or until shrimp shells turn bright red in color. Next add Tomato paste, continue cooking and stir until all vegetables and shells are well coated. Deglaze with brandy, but do not flame it (be very careful if you are using a gas stove because the fumes can ignite). Add water and bring to a boil. Season with salt then simmer for 30 minutes. Remove from heat and strain.
Making the Pasta:
Extra Virgin olive oil 2 Tbsp
Marinated Shrimp see recipe above
Grape Tomatoes ½ cup
Roasted Corn ½ cup
Shrimp stock 1 ½ cup
Brown Rice Penne cooked 1 lb (about 5 cups)
Cold Butter 4 Tbsp
Fresh Basil Leaves (torn) 8 each
Parmesan Cheese (shaved) ¼ cup
Heat oil in a large sauté pan over medium flame, add Grape tomatoes to marinated Shrimp, toss well and add to warm sauté pan. Sauté quickly, 1-2 minutes, until the tomatoes just start to blister. Add corn, stir or toss quickly, then add shrimp stock. Bring to a boil and reduce liquid by half. Lower flame to simmer, add pasta and toss well. Cut butter into small pieces and add, stir in to finish sauce. Remove from heat, stir in torn basil leaves and shaved parmesan. Serve in large pasta bowl, Garnish with julienne fresh basil and grated parmesan.
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