RECIPE #4562 - BAYOU SHRIMP PASTA, Thursday, November 18, 2010

RECIPE #4562 - BAYOU SHRIMP PASTA, Thursday, November 18, 2010

CREATED Nov 18, 2010

CHEF PHIL KLINKENBERG / JIMMY BUFFETT'S MARGARITAVILLE

Ingredients:

  • 1 oz. vegetable oil
  • 2 oz. andouille – ground
  • 5 each 16/20 shrimp
  • 2 tbsp mixed red and green peppers, diced
  • 1 tbsp red onions – diced
  • 1 pinch seasoning salt
  • 2 oz. white wine
  • 4 oz. Cajun Cream Sauce
  • 8 oz. penne pasta

 Cooking:

  1. Heat oil in sauté pan.
  2. Add the andouille sausage, peppers, and onions to sauté pan and sauté for 2 minutes.
  3. Add shrimp and seasoning salt to the sauté pan.
  4. Sauté 2 minutes then turn shrimp and sauté 2 more minutes.
  5. Deglaze pan with white wine and reduce 2 minutes.
  6. Heat a portion of penne pasta in hot water for 30 seconds. Drain thoroughly.
  7. Add the pasta to the pan and toss to coat with the Cajun Cream sauce. Allow pasta to absorb sauce on stove.
  8. Pour the pasta in the bowl, mounding in the center.
  9. Using tongs, pull the shrimp to the top of the pasta.
  10. Sprinkle the green onions over center of dish.
  11. Serve.

 Cajun Cream Sauce

  • 1/4 cup White Wine                                
  • 2 tsp Basil, julienne                               
  • 1 tsp Fresh Cilantro, chopped                
  • 1/2 cup Salsa                                                
  • 1 tsp Tomato Paste                                     
  • Pinch Thyme, dry                                       
  • 3 drops Hot Sauce                                       
  • Pinch Cayenne Pepper                     
  • 1/4 cup Chicken Stock                                   
  • 1/4 cup Heavy Cream                                    
  • 2 tbsp Red Onions, diced                 
  • 1 tsp Fresh Garlic, chopped              
  • Pinch Blackening Seasoning                        

 Directions:

  1. Place wine, basil, cilantro, garlic and onions in a rondo and reduce by half.
  2. Add remaining ingredients EXCEPT HEAVY CREAM, bring to a simmer.
  3. Add heavy cream slowly and bring back to a simmer. Reduce until just thickened.
  4. Make the above pasta using this sauce.

  

Fried Chicken, Cheese and Nut Salad

 

INGREDIENTS:

  • 6 oz. fried and sliced chicken tenders
  • 2 cups salad greens
  • 2 tbsp diced cucumber
  • 4 ea. Black olives
  • 4 each quatered campari tomatoes
  • 1/4 cup shredded Monterey Jack and Cheddar cheese
  • 1/4 cup shredded carrots
  • 1/4 cup sugared pecans
  • 3 oz. BBQ Ranch dressing (equal parts bbq sauce and ranch dressing)

 

PRESENTATION:

  1. Place olives, cucumbers, tomatoes, cheese, carrots and pecans into a bowl with the salad greens.
  2. Add 3 oz. of BBQ Ranch dressing and toss until ingredients are fully incorporated.
  3. Place the salad into a serving bowl and top with sliced fried chicken tenders.

 

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