Tuesday, August 20, 2013

Spicy Cajun Shrimp Faves + Taking a Break

With shrimping season in full swing in Cajun country, I've been cooking a lot of shrimp recipes. Shrimp for breakfast, lunch, or dinner, and sometimes all three! Here are a few of my family's faves that are easy to make and just sinfully delicious. The delicate garlic cream sauce compliments the spicy shrimp perfectly. I like to make this recipe when I'm in the mood for pasta. And the shrimp jambalaya is out of this world. Serve either with a big tossed salad and French bread and maybe a frozen Margarita. (recipe below) Bon appetit!
Spicy Shrimp Fettuccini

1 lb. fettuccini pasta
1 lb. large shrimp, peeled and deveined 
4 tbs.'s butter
1 (1/2) cups half and half
1 tbs. flour
1/2 cup white wine
2 cloves of garlic, minced

 1 tbs. Cajun seasoning
Salt and Tabasco to taste

1 (1/2) cups grated Parmesan cheese

1 cup grape tomatoes, cut in half
1/4 cup fresh parsley, chopped
1/4 cup green onions, finely chopped

Season shrimp with 1 tbs. Cajun seasoning and set aside.

Cook fettuccini, according to package directions. Drain rinse, and set aside.

Melt butter in a large heavy skillet on medium heat and saute green onions and garlic till soft. Add shrimp and continue to cook and stir for 1 minute. Add wine and when shrimp start to turn pink, remove from skillet and set aside.

Lower heat and whisk in half and half, flour, and a little more Cajun seasoning , salt, and Tabasco, and stir. Bring to a boil and simmer until thickened.

Return shrimp to skillet and add the tomatoes and Parmesan cheese, a little at a time, stirring often. Add parsley and simmer and stir for 10 minutes.

Combine with fettuccini and mix well. Top with a little more Parmesan cheese. Serves 6 

For a lower fat version of this dish, try my ~

Spicy Shrimp w/Mushroom Wine Sauce

Serve with my frozen Cajun Margaritas. Cheers!

2 tbs.'s coarse salt
1 lime wedge
3 oz.'s white tequilla
1 oz. triple sec
2 oz.'s fresh lime juice
1/2 tsp. green Tabasco sauce
1 cup crushed ice

Place salt on saucer. Rub the lime wedge around the rim of a cocktail glass and dip glass in salt to coat rim. Pour tequila, triple sec, lime juice, Tabasco, and crushed ice into blender and blend on high until creamy and smooth. Pour into cocktail glass and garnish with a lime.

Spicy Shrimp Jambalaya

2 lbs. medium shrimp, peeled and deveined
1 stick butter
1 large onion, chopped
1 green bell pepper, chopped

1 red bell pepper, chopped
2 ribs celery, chopped
1/4 cup fresh parsley, chopped
2 tsp.'s minced garlic
1 large (16 oz. can tomato sauce)
1 tsp. salt
1/2 tsp. cayenne pepper or more
1/4 tsp. black pepper
Few good shakes Tabasco
3 cups water
2 cups uncooked rice

Melt the butter in a large heavy pot. Add the onion, bell pepper, celery, garlic, and parsley, and saute' for 5 minutes. Stir in shrimp, tomato sauce and seasonings and simmer on low heat for 5 minutes. Add the water and bring to a boil. Stir in the rice, lower heat, and cover and cook for 20 minutes. Turn heat off and let stand for 10 minutes. Stir gently and serve. Serves 6. Cest bon, cher!

Blog Break

 I'll be taking a little blog break to travel to one of my favorite places. When I return, I will be sharing some delicious Fall recipes and since the new Fall festival season in Cajun country will be starting soon, there will be lots of new videos as well. Merci beaucoup for stopping by!  Crank it up and remember to let the good times roll, cher!