The Kiawah Island Club’s Chef Geoffroy Deconinck serves up a recipe for eight.

FRESH PASTA WITH SHRIMP NAGE

INGREDIENTS

• 5 bunches Italian parsley
• 2 cups basil leaves
• 2 garlic cloves
• ½ cup grated Parmesan
• 1 cup extra virgin olive oil, divided
• 250 grams of Caputo 00 pasta flour
• 3 eggs, divided
• ½ pint of each – carrots, celery, onions
• 4 tablespoons canola oil
• 1 cup tomato paste
• ½ cup white wine
• 4 sprigs thyme
• 2 bay leaves
• 4 basil stems
• 3 pounds local Tarvin shrimp
• 5 shrimp peelings
• ½ cup butter
• 1 tablespoon sherry vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 2 red bell peppers
• 1 Espelette pepper
• 1 Fresno pepper
• aromatic herbs (2-3 sprigs each)
• 8 teaspoons capers, chopped
• 1 lemon

PARSLEY PUREE

Blanch 5 bunches of Italian flat parsley in salty boiling water until soft. Drain and add to an ice bath. Strain and add to a blender with minimum water added and puree until smooth. Pass through a tamis and set aside.

PESTO

Blend basil, Parmesan, ½ cup olive oil, and garlic until smooth. Add salt and pepper to taste. Set aside.

PASTA DOUGH

Mix flour with 5/8 cup of parsley purée using a robot coupe. Add one egg and 1 teaspoon of pesto. Pulse until the dough starts to form. Knead dough and let it sit for a minimum of 3 hours. Using a pasta machine, make thin spaghetti.

SHRIMP NAGE

Roast the peelings of five shrimp in canola oil with carrots, celery, and onions. Add tomato paste and deglaze with white wine. Cover with water and bring to a simmer. Add a bouquet of thyme, bay leaves, and basil stems. Cook for 20 minutes and strain (use a fruit mill if available).

SHRIMP

Peel and rinse shrimp. Saute with butter in a medium saucepan on medium heat until tender, one or two minutes per side.

FINISH AND PLATING

Boil 2 eggs for 12 minutes and peel. Separate the cooked yolk from the white and chop separately. Finely dice the Fresno and Espelette peppers. To make pepper coulis, oven roast two peeled and seeded bell peppers at 350° until soft and skin bursts. Once cooled, chop bell peppers and blend with sherry vinegar, Dijon mustard, and smoked paprika. Once combined, add ½ cup extra virgin olive oil.

Cook the pasta for about 1 minute until al dente. Strain and shine with butter. Adjust the seasoning and fold the pasta on the plate. Arrange shrimp on top. Garnish with the chopped hard-boiled eggs, chopped herbs (chervil, basil, tarragon, dill, parsley, and chives), capers (1 teaspoon per dish), diced Fresno and Espelette peppers, dots of roasted red pepper coulis, lemon juice and zest. Sauce with the shrimp nage and enjoy.

Meet The Kiawah Island Club Chef

Geoffroy Deconinck | The B-Liner at the Beach Club

Originally from Brussels, Deconinck spent his early career in the hallowed kitchens of Paris, Brussels, and New York City. He worked alongside Daniel Boulud when his famed restaurant Daniel was at its height. He was the executive chef at a Relais and Château property in Maine and then another in New York. He has worked as a private chef and an event chef, and he launched the Park Avenue executive dining room for JPMorgan Chase. He is cool under pressure and studiously passionate about his work. Innovation is the cornerstone of his food.