Miso, Sweet Chili & Saffron-Oil Linguini with Vegan Shrimp

When life gives you lemons, make something fancy AF. After nearly four years of blogging, rewrites, edits and testing in my kitchen laboratory, my book has been released on Amazon. Here’s the link where you can buy a hard copy or Kindle eBook. A huge thank you to Da Capo Press & The Perseus Book Group for taking my verbose, dad-joke ramblings and editing them into actual nonfiction. 

My editor and literary agent deserve even bigger thanks for seeing my true passion and unique artistic perspective on culinary arts, life a humor. 

Here’s the link to buy the hard copy and Kindle eBook on Amazon.

 

As for this weeks recipe, I wanted to do Thai and Italian fusion. I know the recipe sounds a little untraditional , but it tastes damn delicious. You’ll just have to trust me.

Special shout out to budding culinary artist Jordan Langlinais for sous cheffing for me. Enjoy your week!

Miso and Sweet Chili Linguini and Shrimp Infused with Saffron Olive Oil

For the Linguini and Shrimp

• 2 garlic cloves, minced
• Juice and Zest of one Lemon
• 2 tablespoons Saffron Olive Oil (recipe follows)
• 1 package frozen Vegan Shrimp with Sweet Chili Sauce, thawed
• 1 12 oz package Linguini Noodles
• 4 quarts Water
• 2 teaspoons Salt
• Additional 2 tablespoons of Saffron Olive Oil
• 2 tablespoons Vegan Butter
• 1 large Onion, slice lengthwise
• Additional 4 cloves of garlic, minced
• 1/4 cup Mellow White Miso Paste
• The package of Sweet Chili Sauce from the package of frozen Vegan Shrimp (about 1/4 cup)
• 1/4 cup No Chicken Broth
• 1/2 teaspoon Freshly Cracked Black Peppper
• 1/2 cup chopped fresh Basil
• 2 tablespoons minced Basil, for garnish
• 4 Lemon Twists, for garnish

For the Saffron Olive Oil

• 1 tsp loosely packed toasted Saffron Threads
• 1/2 cup Extra Virgin Olive Oil
• 1 tsp Kosher Salt

Place the saffron threads in a spice grinder or coffee grinder and turn into a powder.

In a small bowl, combine the olive oil and salt. Add in the powdered saffron, then whisk to mix completely. Transfer the oil to a small container, and allow it to sit for at least 1/2 hour.

Keeps covered in the refrigerator for up to 1 week.

Take a large zip lock bag, and place the first 2 cloves of garlic, lemon juice and zest, and the first two tablespoons of saffron olive oil inside of it. Add in the thawed vegan shrimp, then seal the bag and rub the marinade into the vegan shrimp. Allow the vegan shrimp to marinate in the bag for 30 minutes.
Heat a skillet over high heat, then quick fry the shrimp until slightly charred on the outside, about 10-12 minutes.

In a large pot, combine the water and salt. Bring the pot of salted water to a rolling boil over high heat, then slowly add the linguini and return to a boil. Boil until just al Dente, about 10-12 minutes. Drain well.

In a large sauté pan, melt the vegan butter with the rest of the saffron olive oil over medium heat. Add the onion, and saute until translucent. Add in the remaining 4 cloves of garlic, miso paste, packet of sweet chili sauce and no chicken broth. Slowly bring to a boil, then reduce heat and simmer for about 10 minutes.

Increase the heat to medium. Add in the vegan shrimp and 1/2 cup of chopped basil, and simmer about 2-3 minutes until the vegan shrimp are heated through. Remove from heat.

To serve, place about a quarter of the linguini on a plate. Top with 1/4 of the vegan shrimp and sauce, then garnish with the minced basil and a lemon twist.