Shrimp and Pasta, Black Forest Cake

DEAR SOS: I recently had a delicious spicy shrimp and pasta dish at the Warehouse restaurant in Newport Beach. Do you think the chef will share the recipe? --JAN

DEAR JAN: The restaurant recipe was given for two huge servings, which normally is enough to serve four. But you’ll have to be the judge of that.

WAREHOUSE SPICY SHRIMP AND PASTA 1/2 cup butter 16 medium shrimp, peeled and deveined 1/2 sweet red pepper, cut in julienne 1/2 green pepper, cut in julienne 1/4 cup thinly sliced celery 1/2 onion, thinly sliced 1 cup chicken or clam broth 1 cup Spicy Sauce 3/4 pound linguine, cooked 2 tablespoons chopped cilantro

Melt butter in large skillet. Add shrimp and saute just until pink. Add sweet red and green peppers, celery and onion and saute until vegetables glisten. Add 1/2 cup broth. Simmer until reduced by half.

Add Spicy Sauce and cook until coming to simmer. Add cooked linguine and remaining 1/2 cup broth and heat through. Sprinkle with cilantro just before serving. Makes 4 servings.

Each serving contains about: 871 calories; 3,094 mg sodium; 190 mg cholesterol; 51 grams fat; 75 grams carbohydrates; 30 grams protein; 1.23 grams fiber.

Spicy Sauce 3 tablespoons butter 2 cloves garlic, minced 1/4 cup Cajun Seasoning 2 tablespoons demi-glace 2 cups water 3/4 cup whipping cream 2 tablespoons cornstarch

Melt butter in 1-quart saucepan. Add garlic and Cajun Seasoning. Stir until blended and bubbly. Do not scorch. Immediately add demi-glace, water and cream. Slowly add cornstarch. Bring to simmer, stirring to smooth consistency.

Note : Demi-glace is available in freezer section of many upscale groceries.

Cajun Seasoning 1 3/4 tablespoons salt 1 3/4 tablespoons white pepper 1 3/4 tablespoons cayenne pepper 1 1/2 tablespoons paprika 1 1/2 tablespoons thyme leaves 1 3/4 tablespoons black pepper

Mix salt, white pepper, cayenne pepper, paprika, thyme and black pepper. Store in airtight container. Makes 10 tablespoons.

DEAR SOS: On a recent cruise on the Royal Princess we had a dark chocolate Black Forest cake that my husband said was to die for. I would like to make it for him as a surprise on Father’s Day, if you can get the recipe. --MARY

DEAR MARY: Here’s another Princess’ recipe that might come to the rescue until we can SOS the Royal Princess.

ACAPULCO PRINCESS’ BLACK FOREST CAKE 1/4 cup butter or margarine Sugar 2 eggs 1/2 cup plus 2 tablespoons milk 1 cup cake flour 1/2 teaspoon salt 2 tablespoons cocoa 1 teaspoon baking powder 1/2 teaspoon soda 1 tablespoon water 2 tablespoons kirsch, or cherry liqueur 1/2 cup raspberry preserves 2 (17-ounce) cans dark sweet cherries, drained 3 1/2 to 4 cups sweetened whipped cream Chocolate flakes

Cream butter and 1/3 cup sugar until light and fluffy. Beat in eggs, then milk. Beat until smooth. Sift flour, salt, cocoa, baking powder and soda. Fold dry ingredients into egg mixture until blended. Pour into greased and floured 8-inch round cake pan. Bake at 350 degrees 30 minutes. Cool 10 minutes then remove from pan. Cool well. Slice cake across twice to make 3 layers. Layers will be thin. Mix together 1 tablespoon sugar, water and kirsch, then dampen top 2 layers (not bottom) with mixture. Spread all 3 layers with raspberry preserves. Cover each layer with cherries, then whipped cream. Place second and third layers atop bottom layer. Sprinkle top with chocolate flakes. Chill until ready to serve. Makes 6 servings. Each serving contains about: 860 calories; 447 mg sodium; 285 mg cholesterol; 62 grams fat; 67 grams carbohydrates; 9 grams protein; 0.56 grams fiber.