1 lb. island shrimp, cleaned and deveined
1/2 tsp. alae (Red Salt)
1 small Maui onion, sliced
2 Tbs. minced garlic
2 Tbs. olive oil
1 splash white wine ("not too sweet..not too rancid.." check 'um first)
1 oz. shiitake mushrooms
1 oz. oyster mushrooms
1/2 oz. pepeiao (wood-ear mushroom)
6 yellow and red teardrop tomatoes
4 oz. sweet cream butter
1 tsp. fresh lemon juice
2 oz. feta cheese, crumbled
6 ea. ripe olives
1 lb. tri-color linguini or pasta of choice
1 Tbs. diced fresh red ogo (seaweed) (optional)
Prepare pasta according to instructions.
Heat olive oil, alae salt in saute pan on high until wooden chopstick or wooden spoon has small bubbles. If bubbling is hard, oil is too hot and needs to cool a little.
Add garlic, island shrimp, Maui onions, mushrooms and tomatoes.
Toss quickly on high heat.
Deglaze pan with the white wine and lemon juice, incorporate butter, sprinkle withe feta, and garnish with olives and red ogo.
Serve on tri-color pasta.
* featured on Hawaii's Kitchen
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