My husband and I have been visiting Rhinebeck each year for 16 years for the Goodguys car show. We have visited Terrapin each year since its opening….
We had a wonderful shrimp dish on our last visit on September 13, 2008. It was Grand Marnier shrimp with an orange shallot crème sauce over linguine. My husband cannot stop raving about this wonderful dinner. Would it be possible for Chef Kroner to divulge his recipe for this fabulous dish?
We are looking forward to visiting Terrapin again in the near future….
Thank you and we wish you continued success.
Susan C. Nash
Here’s the recipe for Grand Marnier Shrimp & Linguini –
½ pound Dried linguini
1 pound large shrimp, peeled and de-veined
1 cup shrimp stock (you can substitute canned clam juice)
½ cup light cream
½ cup white wine
½ cup orange juice
2 tablespoons garlic, chopped
2 tablespoons olive oil
1 tablespoon flour
2 tablespoons Grand Marnier
½ pound sugar snap peas, cleaned
1 tablespoon butter
Cook pasta in boiling salted water. The best way to know if you’ve put the correct amount of salt in the water is that it should taste like sea water. Drain the pasta when it is al dente, or slightly hard. Toss the pasta with the butter and reserve. Heat the olive oil over a medium heat in a sauté pan large enough to accommodate all the pasta. Add the shrimp and cook quickly on both sides, then add the garlic and sauté until the garlic just starts to brown. Add the flour and continue to cook for 30 seconds. Deglaze the pan with the Grand Marnier, stirring constantly to incorporate the flour, then add the wine. You should have a smooth paste at this point. Add the sugar snaps, stock, cream and juice and bring to a boil. Season to taste with salt and pepper and then add the pasta and toss to coat the linguini.
Serve and enjoy.
All the best,