The Go To Moves: "Booty Call Shrimp with Tomato, Basil and White Wine over Pasta" Finished with "Framboise and Ice Cream"

First off, I need to give some blog love to my dear friend Kathleen - she has guest posted here several times. She also writes her own blog which makes me laugh out loud. Last week, she posted about her  one of her "go to" moves, as she describes, "Moves we whip out when we’re aiming to woo, impress, or make the sexy time." She named her "go to" move "Booty Call Shrimp with Tomato, Basil and White Wine over Pasta." You can read more about it with her post and you can find the recipe at the bottom of this post. Get ready to giggle.

I've spent the last few days thinking about how to segway this topic into a new recipe of my own. I was at a Freakin' Frogs in Las Vegas last week - the biggest beer bar on the West Coast according to menu at the restaurant. I'm not sure if this is true, but I do know for a fact that they are the biggest beer bar with the suckiest name in all of the U.S. Aside from the name, it was a great place. The bartender was friendly and very knowledgeable and showed us the cooler with all of the beer selections. He also gave mad props to my city, calling Philadelphia a beer mecca.

Don't worry, I'm about to ramble back onto the topic of go-to moves. One of Freakin' Frogs specials was beer floats - vanilla ice cream with either Lindeman's Lambic Framboise or Young's Double Cream Stout - reminding me of a very good "go-to" move for those of you who fear the kitchen, who are challenged dessert makers, or those who are just too busy. There are other fruit Lambics available, so you can choose your favorite flavor:  framboise (raspberry), kriek (cherry), pêche (peach), cassis (black currant), and pomme (apple).

A "go to" move must be impressive, easy and reliable. I think this one fits the bill. Yeah, it's kind of cheating as far as actual baking skills, but it is such a delicious combination, people will be wowed by the taste, especially if they never have had Fambroise Lambic before or if you live in Pennsylvania and it's kind of a schlep to find a package store that sells this beer. (Read more about the challenges of obtaining beer in Keystone State).

In search of photos for this recipe, I came across a whole blog post about different types of beer floats. Ooo and here is a recipe for Lambic Sorbet! Yum, I'm hungry. 

Booty Call Shrimp with Tomato, Basil and White Wine over Pasta

Subtitle, “I shaved my legs today.”

You really should go to Kathleen's blog and see the wonderful photos and she's funny too. The recipe below is as she wrote it.

Ingredients

1/2 lbs uncooked shrimp per person. I’m persnickety about springing for larger, fresh water shrimp, but do whatever your budget will accommodate.

1/4 cup kosher salt

lots of tomatoes, I like a mixture of plum, vine ripened and cherry

green onions

lots of basil

a few cloves of garlic

salt

pepper

olive oil

a hunk of butter

white wine (cooking or drinking)

pasta

Parmesan cheese

optional additions: spinach, lump crab meat (although i find this to be a low ROI addition)

Instructions

1. Peel and de-vein the shrimp. Make an ice bath with kosher salt and brine the shrimp for 30 minutes.  

2. Meanwhile, quarter and seed the big tomatoes. Discard the seeds and juice. Dice the flesh. Chop the green onions, garlic and basil. 

3. In large saute pan, heat olive oil and butter to medium high. Saute garlic for a minute or so. Don’t let it burn! Add shrimp and green onions. Saute for 4 - 5 minutes, until you can see that the shrimp are fully cooked. If you don’t know what fully cooked shrimp look like, google it. Turn the heat down to medium. Add spinach here, if you’re doing it. Saute until it’s wilted and reduced. Add the diced tomatoes, basil and the white wine, about a quarter of a cup if you’re cooking for two, then splashes as needed. Not too runny! Add salt and pepper to taste. Add cherry tomatoes and cook until they are still intact but the skins look like they’re gonna break. At the last minute gently fold in lump crab meat (if doing), just enough to warm it, but not enough that it breaks up and is lost in the slush.

4. Serve over cooked pasta. Top with parmesan cheese and crushed up roofies. Fluff your hair, touch up your make up, and enjoy!

Lindemans Framboise Float
Vanilla ice cream
Lindemans Framboise – Raspberry Lambic

Fresh raspberries (optional)
Lady fingers or other sugar cookie of your choice (optional)
 

Scoop ice cream into pint glass. Add Lindemans Frambiose. Garnish with one or two cookies and raspberries, optional but adds to the wow-factor.

Note: Lady fingers are a little fancy pants for a cookie garnish, but happened to be in my cupboard when I first made this a few years ago. If you buy lady fingers for this, you might as well buy some marscapone so you can make Tiramisu. Don't worry, there will be a blog post for that sometime soon.

The photo to the right was taken from flickr.