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The Historic Strater Hotel
Black Tiger Shrimp, Oven-Dried Tomatoes, Spinach Linguine in an Oregano Lobster Broth
Saute onion, garlic, olive oil, white wine, and oregano. Keep separate. Steam 4 each shrimp. Lightly spray 10-inch saute pan with oil and add onion mixture, 5 pieces tomatoes, and 1/3 cup spinach to pan. Saute about 1 to 2 minutes. Add lobster broth and heat over medium-high until simmering. Add shrimp and salt and pepper to taste. Add linguine pasta and heat throughout. Serve in large pasta bowl. Pull pasta from pan to middle of bowl and make a ring with shrimp. Put the rest of the ingredients into center of ring and pour the rest of the broth over dish. Top with a small pinch of fried leeks to finish.
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