MEDFORD, Ore. -- NewsWatch 12's Gio Insignares is 'In the Kitchen' with Sherry Henney from Sherry's Pasta for a look at a sourdough ceviche pasta.
Serves 2-3 adults
Important -- Start recipe the night before
1 lb of peeled shrimp
½ lb of scallops
½ lb of rockfish
1 basket of sweet peppers or about 7 From Frys Family Farm(RVGCM)
2 jalapenos seeded
1 leek sliced thin
4 garlic cloves chopped fine from Swan Song (RVGCM)
1 pkg of Sherry’s Pasta Sourdough pasta (RVGCM)
2 8oz containers of Sherry’s Pasta Chimichurri Sauce. (RVGCM)
By George Finishing cheese (RVGCM)
Cilantro chopped for garnish Wandering Roots Farm (RVGCM)
Put in a large plastic container...
1lb of shrimp/ ½ lb of scallops/ and ½ lb of rockfish washed and shells taken off of the shrimp.
1 basket of sweet peppers, 1 leek slices thin, 2 jalapenos with the seeds taken out chopped well. From Fry’s Family Farm
4 Garlic cloves from Swan Song (RVGCM) chopped well.
Add to this 2 8oz containers of Sherry’s Pasta Chimichurri Sauce. Mix everything up well and refrigerate overnight. Or at least for 1 hour. The longer the better.
Take out of fridge and heat up in a large saucepan keep on medium heat till heated well.
Boil water and add salt. When boiling, add Sherry’s Pasta (RVGCM) Sourdough pasta and cook in high for 2-3 minutes till done.
Strain and add to large bowl. Pour in the seafood goodies and toss.
Top with By George (RVGCM) finishing cheese grated to taste and some chopped Cilantro.
Serve and enjoy!