Tasmanian Cuisine is known for its freshness and use of locally made/grown products. Cheeses and fruits and shellfish of all types. Everything that creeps in a river or swims in the sea. Fine locally made wines and honey produced from the Leatherwood trees. Yogurts and curries. Triangles of pastry filled with cream sauce and scallops. Pasta tossed with fresh shrimp, peppers and tomatoes.
Today we will make:
Stuffed Crab with a Side of Pasta tossed with Fresh Tomatoes, Garlic, Shrimp, Peppers and Basil.
Blue Crab boiled in crab seasoning...then the meat picked out and mixed with bread crumbs...butter...chopped red peppers...onion...and a touch of dried mustard.
Mix meat and spices and bread, butter...well. Then re-stuff in empty shell of crab.
Lightly brown top in 350 degree oven.
Serve while hot.
Pasta Side with Shrimp
Any pasta (I used Fettucini)
Large pre-boiled shrimp...de-veined and tails removed.
Tomatoes cut into chunks.
Green Bell Pepper cut into chunks. (can also add red pepper for color)
Minced Garlic
Butter
Fresh Basil chopped and rosettes for garnishing.
Boil pasta and drain.
In medium deep skillet add butter, shrimp, tomatoes, garlic and chopped basil...cook until shrimp is slightly browned, tomatoes, peppers and garlic are soft.
Top drained pasta and serve immediately.
(...you will note I top mine with shaved Parmesan cheese...optional, but delicious)
I have Leatherwood Honey on its way...as soon as it arrives we will discover it together!
Leatherwood Honey is rare and is only produced in Tasmania.
More Anon...
