Shrimp Tasso
Chef Chuck Wheeler Copeland's

4:00 a.m. CST, January 27, 2012

INGREDIENTS:                   SERVICE:  Large Pasta Bowl

#24 & #60 Scoops               Saute Butter 2011

2 Portions                              Tasso, Jullienne, 1 oz portion

News & weather text alerts -- free on your cell phone from WGNO!

1 Portion                                50/60 Unseas Shrimp 3 oz Port

1 #8 Scoop                            Fettuccine Sauce 2011

3 fl. oz.                                   cream, heavy whipping

8 fl. oz.                                   Bowtie Prep

2 #60 Scoops                        cheese, parmesan shredded

1 #60 Scoop                          Green Onion 1/4" chop

To Rim                                   pepper, black, table

1 Each                                   Biscuit, Drop

To Brush                                biscuit, dressing

 

PROCEDURE:

1.   Melt sauté butter in skillet. Add Tasso Julienne & sauté shortly to render fat.

2.   Add shrimp & cook until pink and curled. Take care to not burn the butter.

3.   Add Fettuccine Sauce and incorporate into the sauce

4.   Add heavy cream and bring to a boil. Do not allow the sauce to reduce down.

5.   Pour heated pasta in a pasta bowl.

6.   Pour the sauce over the pasta. Top with Grated Parmesan Cheese and chopped geen onions in center of dish.

7.   Evenly sprinkle table ground black pepper on the rim of the bowl.

8.   Place the biscuit brushed with biscuit dressing at the 2 o'clock position on the rim of the bowl.