Vacations are absolutely, unequivocally exciting with the anticipation building as their commencement draws closer. There is a feeling of elation as one enters new territories, often exotic and full of varied culture.
This is especially true of the BVI with rolling island accents, vibrant tropical flowers, and new cuisines that can even be perplexing to pronounce at times.
When guests board Lolalita, as their chef it weighs heavy on my heart that they are out of their element. Part of the safety and living on-board briefing that Captain Ernie presents at the beginning of the week, touches on the fact that we realise they don’t live on a boat, and leaving a landlubberly life for a time requires getting used to.
It doesn’t take long to grow accustomed and fond of the boating lifestyle—free and relaxed as it is—but there is a learning curve for the first day or so.
Therefore, for guests’ first meal on-board, I like to prepare something comforting and familiar, yet never skimping on flavour, beauty, freshness, or gourmet flair. This recipe was created to remind our beloved guests that we want them to feel at home and at ease, just as if they were family.
Sundried Tomato Pesto Farfalle with Voodoo Shrimp
½ cup sundried tomatoes (in olive oil)
½ cup toasted pistachios
½ cup shredded asiago cheese
¼ cup olive oil (can be from the sundried tomatoes)
1 tsp minced garlic
¼ cup chopped fresh sweet basil
4 oz. fresh goat cheese
1 lb. whole wheat farfalle pasta
1 lb. fresh peeled and deveined shrimp
1 tsp ground cayenne pepper
½ tsp ground habañero pepper
1 tsp ground cumin
1 pinch ground cardamom
1 pinch fresh ground nutmeg
¼ tsp salt
¼ tsp ground pepper
1 medium yellow onion, cut into 1-inch pieces
1 tsp minced garlic
4 bundles fresh broccoli, cut into small pieces
1 red bell pepper, cut into 1-inch pieces
½ cup white wine
Fresh sweet basil flowers for garnish
In a food processor, combine sundried tomatoes, toasted pistachios, asiago cheese, olive oil, garlic, basil, and goat cheese. Purée until smooth; set aside.
Cook farfalle pasta to al dente doneness. After straining, return pasta to its cooking pot and toss in sundried tomato pesto; set aside.
In a small bowl, combine cayenne pepper, habañero pepper, cumin, cardamom, nutmeg, salt and pepper. Toss with shrimp. Store in airtight container in refrigerator, up to 6 hours.
In a sautée pan, cook onions until slightly translucent; add in garlic and broccoli; when broccoli is just fork tender, add in bell pepper and deglaze pan with white wine. Remove from heat and toss vegetables with pasta and sundried tomato pesto, add salt and pepper to taste; set aside.
In a skillet, sear the seasoned shrimp, flipping them to their other side occasionally, until just pink. Deglaze pan with a splash of white wine if needed. Plate out bowls of pasta and serve on a charger.
Place shrimp in centre of pasta and garnish with fresh sweet basil. Enjoy with a glass of chilled white wine and fresh-baked bread!
Buen Provecho!
Megan Schlobohm, Chef - SV Lolalita
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