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Pasta with Lemongrass Coconut Sake Cream Sauce and Butter Seared Shrimp

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Serves six

 

Ingredients

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Lemongrass Coconut Sake Cream Sauce

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  • 1 stick of Challenge unsalted butter

  • ½ cup of diced shallots

  • 3 tablespoons of Thai Seasoning paste (found in the refrigerator section by the herbs, sold in tubes)

  • 3/4 cup of  Sake 

  • 1 cup of premade seafood stock or clam juice

  • 1 ½ teaspoons of Thai green curry paste

  • 16 ounces of coconut milk

  • 1 cup of heavy cream

  • 16 ounces of your favorite pasta, cooked according to package

 

Butter Seared Shrimp

  • 6 tablespoons of Challenge salted butter

  • 1 pound of peeled and deveined medium or large shrimp

  • 1/8 cup of diced Thai basil (regular basil can be substituted)

 

 

Directions

 

  1. To create sauce, add butter and shallots to a pan, cook until softened. Add Thai seasoning paste, sake and  stock to pan. Simmer for 15 minutes to extract flavors. Add extra stock or water if needed. Strain mixture and return to the pan. Stir in curry, coconut cream and heavy cream. Cook over low heat until mixture becomes thick and light golden in color, about 8-10 minutes. Taste for salt and heat, adjust if needed.

  2. To sear shrimp, place butter into a skillet. When butter is melted and hot, add shrimp and cook until no longer translucent, about 3-4 minutes over medium high heat. Do not overcook!

  3. To serve, toss the cooked pasta with half of the sauce. Top pasta with shrimp and a drizzle of the remaining sauce. Garnish with Thai basil.

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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