Quick, and different with a Cajun or Carribbean taste

  
By:  Citizen Kane-473667  •  3 years ago  •  6 comments


Quick, and different with a Cajun or Carribbean taste
And you thought I couldn't cook

Leave a comment to auto-join group THE NEWSTALKERS COOKBOOK

THE NEWSTALKERS COOKBOOK


For those who need something fast to feed a group of 4 with a Cajun flair:

Main Ingredients:

1 stick margarine or salted butter

1/3 cup extra virgin olive oil

1 large tablespoon of garlic slices or minced

1 large can of diced tomatoes (do NOT drain)

1 stalk celery 1/8 inch sliced

1 lb small de-veined peeled shrimp

1 medium onion diced

1 red bell pepper diced

1 green bell pepper diced

1 yellow bell pepper diced

1 small lemon

1/2 cup grated or finely shredded Romano or Parmesan cheese

1 container sliced button portabella mushrooms (optional)

2lbs of your favorite type of long pasta/shells/bow ties

Seasonings:

2 tbsp Dry crab boil or Tony Chachere Cajun Seasoning

1 large pinch dried Basil or 1/4 cup fresh Basil chopped

1 small pinch dried parsley or 1/8 cup fresh parsley

Directions:

  1. Cook pasta in chicken broth until tender. Drain. Slice lemon in half and squeeze over pasta. This can be done at the same time as the following is being prepared:
  2. Melt butter/margarine in 4 quart pot on medium Low
  3. Add celery (mushrooms if using) and simmer for 2 minutes
  4. Add bell pepper and simmer for 1 minute
  5. Add onion and simmer until translucent
  6. Add garlic
  7. Add shrimp and crab boil to pan. Increase heat to Medium+ stirring slowly but constantly
  8. Once shrimp has turned slightly pink on both sides, add the diced tomatoes, parsley, and basil
  9. Return to a simmer for about 5 minutes or untilĀ  pasta is finished cooking.
  10. Remove from fire and add Olive Oil
  11. Toss all ingredients well in pot, garnish with cheese, fresh basil leaves or fresh parsley, and serve while hot

Pairs well with Chianti, Cabernet Sauvignon, or even a chilled white wine!

Shrimp may be substituted with smoked oysters, clams, and/or scallops by eliminating the crab boil and salting the vegetables during rendering.

Other variations can included diced squash, zucchini, snow peas, green peas, or any other vegetable. For a Caribbean flair, diced mangoes or pineapple can also be added with a small pinch of cinnamon, a dash of clove andĀ  nutmeg, a tablespoon of dark brown sugar, and a dash of Cayenne pepper. Saute fruit/vegetables in the butter prior to adding tomatoes.


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