Shrimp and Chive Tortello

Shrimp and Chive Tortello, Peeky Toe crab and sweet corn in a chardonnay cream

1 # Peeled shrimp with tail removed
1 cup Heavy Cream
1/2 Bunch chives (Chopped)
Salt & Pepper to taste

Place peeled shrimp in food processor. Blend and slowly add heavy cream until you have a smooth consistency. In a separate bowl and chopped chives and salt & pepper, add shrimp mixture and blend with chives. Place Shrimp mixture in piping bag with a large pastry tip and set in refrigerator.

1 pound All-purpose flour
5 whole eggs

Place flour in medium size mixing bowl and make a hole in the middle for eggs. Add all the eggs to the flour and slowly mix together with hands. Mix until it forms and ball and wrap with plastic and refrigerate for 1 hour.

Using a pasta machine, roll out the pasta into long thin sheets. Using a round ateco cutter, cut our circles for the desired size of the tortellos you would like to make. Fill half of the circles with 1 ounce of shrimp mixture. Spray the pasta with water to moisten the pasta and this will also act as glue to hold the edges together. Place one circle on top of a circle with shrimp filling and press the sides down so no air is in the pasta. Once all tortellos are formed quickly cook them in salted boiling water for 1 minute. Remove pasta and place in an ice bath until fully chilled.

Chardonnay cream sauce:
1 each julienne Spanish onion
2 bay leaves
1 teaspoon black pepper corns
1 cup chardonnay
1 cup fish stock
2 cups heavy cream

In a medium sized pot cook chardonnay, onion, bay leaves, pepper corns and fish stock until reduced by half. Add heavy cream and continue cooking until thickened. Add salt and pepper to taste.

Garnish:
1/4 pound lump peeky toe crab meat
2 heads of corn with cornels removed
1 ea diced roma tomato
1/2 bunch chopped chives

For plating heat corn, crab meat and chardonnay cream in small pan. Place tortello in the middle of a plate and spoon the cream sauce around. Add chopped chives and tomato around the plate for garnish.