Linguine with Shrimp, Bok Choy and Coconut Cream

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Linguine with Shrimp, Bok Choy and Coconut Cream

provided by Tamas Estates winery, Kimball Jones, Corporate Chef
1 1/2 pounds shrimp
2 tablespoon olive oil
4 cups chicken broth
1/4 cup calvados
1 1/2 cups white wine
2 tablespoons each sliced and minced ginger
2 tablespoons each sliced and minced garlic
1 bunch opal basil
1 can coconut milk
1 cup heavy cream
2 leeks, white only, finely julienne
2 to 3 jalapeno peppers
1 red bell pepper, ribs and seeds removed and cut into julienne
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1 tablespoon lime juice
1 pound linguine

Peel and devein the shrimp, reserving the shells. Heat 1 tablespoon of the olive oil in a heavy bottomed pot over high heat. Add the shells and cook, stirring often, until golden. Remove from the flame, add the calvados, and return to the flame. Tilt the pan and point it away from you. It should ignite, burning the alcohol off. Cook until the flames are gone. Add the white wine, chicken stock, sliced ginger and sliced garlic. Add half of the opal basil. Bring to a simmer and cook at a rapid simmer for 1/2 an hour.

In the meantime heat the other tablespoon of olive oil in a non corrosive heavy bottomed pot over medium heat. Add the leeks, jalapeno and red pepper. Cover and lower the heat to low. Cook about 20 minutes, stirring occasionally, until soft. Add the minced ginger and garlic and cook stirring for a minute. Add the coconut milk and heavy cream. Bring to a simmer. Strain the chicken broth into the coconut cream. Bring to a simmer and cook until thickened, about 20 minutes.

Pick the remaining basil leaves off of the stem.

Bring a large pot of water to a boil. Trim the ends off of the bok choy and cut lengthwise into quarters. Cook the bok choy in the water for about 2 minutes. Remove with a slotted spoon. Add the pasta to the water and cook until al dente, about 7 minutes. Drain. Return the coconut cream to the heat and bring to a boil. Add the shrimp and cook until done, about 5 minutes. Add the pasta to the sauce and combine with the lemon and lime juice. Cut the remaining basil into julienne and toss with the pasta. Divide among 4 bowls and serve immediately.

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