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Full Online Book HomeLearning KitchenCajunandcreole - Seafood Cajun Pasta W Shrimp By Sue Freeman
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Cajunandcreole - Seafood Cajun Pasta W Shrimp By Sue Freeman Post by :tobeyman Category :Learning Kitchen Author :Unknown Date :December 2011 Read :524

Click below to download : Cajunandcreole - Seafood Cajun Pasta W Shrimp By Sue Freeman (Format : PDF)

Cajunandcreole - Seafood Cajun Pasta W Shrimp By Sue Freeman

¼ cup oil
¼ cup of breadcrumbs
1 lb of deveined and split shrimp
1 generous tbls of “Paul Prudhomme’s Blackened Redfish Magic
1 crushed garlic glove
1 lb of pasta.

Take the olive oil in a large skillet over medium heat and brown the crushed garlic, add shrimps and cajun spice and sautéed until pink and firm.

Take the breadcrumbs and add to the mixture, cook until they are golden brown, be sure not to burn. If mixture becomes to dry be sure to add more olive oil as needed.

Toss in a pound of thin spaghetti and add Parmesan cheese to taste.
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3 cups chicken broth -- + water = 5-3/4 cups 1 lb medium shrimp -- shelled & deveined 1 tsp salt -- divided 2 tbsp olive oil -- divided 10 oz tomatoes with green chilis -- reserve juice 2 cups arborio rice pinch thyme few drops Louisiana hot sauce Bring broth and 2-3/4 cups water to a simmer in large saucepan. Heat 1 tbsp oil in dutch oven over high heat for 3 minutes. Add shrimp, spread evenly in pan. Cook 2 minutes,turning once, until browned. Add tomatoes, green chiles and juice, boil 1-2 minutes. Transfer shrimp mixture tobowl. Reduce heat
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Serving Size : 2 This is basically Alfredo sauce with a few twists. You can use a package of Knorr's alfredo sauce mix if you like. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup heavy cream 3/4 cup parmesan cheese -- grated 4 tablespoons tomato sauce salt and pepper -- to taste 1/4 teaspoon cayenne pepper -- or to taste 1/2 pound fresh shrimp -- peeled and deveined 2 tablespoons fresh parsley -- chopped 8 ounces penne -- uncooked Combine butter and cream in a small saucepan; cook over low heat until butter melts. Stir
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