For food enthusiasts, the current trend of farm to table in restaurants is encouraging. The kitchens at Cheyenne Mountain Resort in Colorado Springs have embraced this enthusiastically. Their signature Colorado Fusion cuisine a la carte menu in the Mountain View Restaurant is a great example of this movement. Taking it a step further, are the straight from the garden food and wine events put on by Steve Kander, Food and Beverage Director of the resort’s Pineview Grille (at the Country Club of Colorado). In summer, he presents appetizer and wine pairing events at his organic garden. The produce, herbs and berries, fresh-picked from his raised beds, are used in the dishes served and innovatively paired with selections from his knowledgeable wine list. He shares his Citrus Herbs and Butter Poached Tiger Shrimp recipe (and suggests the perfect wine pairing) with Santa Fe Travelers’ readers.
Citrus Herbs and Butter Poached Tiger Shrimp
Pennette Pasta and White Wine Reduction
Suggested wine pairing: Terres Dorees Beaujolais Blanc, Chardonnay, France, 2009
1 Gallon water
2 TBS Vegetable oil
1 Cup Salt
1 LB Pennette pasta (any pasta will work)
2 TBS. Butter (for sauté)
1 LB Tiger Shrimp, shelled, deveined and cleaned
2 TBS Minced garlic
Salt, to taste
Pepper , to taste
2 Cupa White wine
1 TBS Fresh lemon thyme, chopped
1 TBS Fresh lemon verbena, chopped
1 TBS Italian parsley, chopped
4 oz Butter
Grated Parmigiano Reggiano cheese, to taste
Bring one gallon of water to a rolling boil in a stock pot. Add in two tablespoons of vegetable oil and one cup of salt. Cook your pasta to al dente (to the taste). The easiest way to tell is to bite into the pasta. It should have the slightest crunch to it (just barely sticking to the teeth). Also, there should be a white ring in the middle of the penne indicating that it’s just a little under cooked.
Now gather all of the ingredients in one area and get ready to make the ‘alla minute’ sauce using everything. Get a sauté pan hot over medium high heat on the stove. Add in two tablespoons of butter. Toss in the shrimp. Sauté the shrimp evenly on both sides, about 45 seconds on each; then add in the garlic, salt, and pepper. Let the garlic simmer in the pan for about 30 seconds. Add two cups of white wine and allow it to reduce by three quarters.
Place your chopped herbs into the pan. As soon as you put the herbs in the pan, reduce the heat to low and start to slowly add in four ounces of butter stirring constantly. This process is called “mounting with butter” or in French “monté au buerre”. The reduction of white wine should help emulsify the butter into the sauce. Taste the sauce and adjust the seasoning of salt and pepper from there. To prepare the dish, place the pasta on a plate or in a pasta bowl and drape with the pan sauce and shrimp. Finish the dish with a light sprinkle of fresh Parmigiano Reggiano.
For more on Cheyenne Mountain Resort, click here.
For things to do in and around Colorado, read 6 Things to do in Colorado Springs and 9 things to keep you busy on the road to Manitou and beyond
Authors’ note: We were guests of Cheyenne Mountain Resort. Their generosity has not influenced this post in any way.