I like
to make Cajun/Creole meals more often than I do and when Mary posted the recipefor Cajun Shrimp and Linguine on her Deep South Dish, I quickly saved it. I made a few changes to the recipe but it is
primarily as she made it – my changes this time are in orange and I show changes I'll make next time - you can see Mary's original by clicking on the above link.
Cajun
Shrimp And Pasta – Adapted form Deep South Dish
Ingredients:
1/2
pound pasta (I like shaped with shrimp and used penne)
1/2
tablespoon olive oil
1
pound medium shrimp, peeled, deveined, (note 2)
1/2
teaspoon Tony Cachere’s Creole seasoning (note 1)
1/2
teaspoon Old Bay seasoning (note 1)
2
tablespoons unsalted butter, divided
1 cup
chopped onion
1/2
cup chopped green bell pepper
1/4
cup chopped celery
1
tablespoon minced garlic
1 cup
sliced mushrooms
1 tablespoon AP
flour (note 3)
14.5
ounce can diced tomatoes, drained
1 cup
chicken stock or broth
1/2
cup heavy cream
1
teaspoon kosher salt, or to taste
1/2
teaspoon freshly cracked black pepper
1½
tablespoon fresh parsley
Note 1:
After slicing, I just laid the shrimp out on a plate and sprinkled on a little
of the two seasonings.
Note 2:
I sliced the shrimp lengthwise to spread them throughout the dish more.
Note
3: Next time, I would want a thicker sauce so I’ll stir in a tablespoons of
flour to the veggies when they are about done to make a roux when the liquids
are added.
The Instructions:
1. Prepare
pasta al dente according to package directions; drain and set aside.
2. While
the pasta is cooking, heat olive oil in skillet over medium high heat. Toss
shrimp with Cajun seasoning and Old Bay, add to skillet and cook until shrimp
are pink and no longer translucent, about 5 minutes; remove from pan and set
aside.
3. Reduce
heat to medium and add 1 tablespoon of the butter to the pan drippings. Add the
onion, bell pepper, celery and garlic; saute, stirring regularly for about 3
minutes.
4. Add
mushrooms and cook a few minutes before stirring in the flour and cooking a
couple of minutes (next time).
5. Add tomatoes
and chicken broth and bring to a boil; add cream and reduce to a simmer.
6. Add
shrimp; toss to warm through. Add pasta, salt, pepper and parsley and toss
with remaining tablespoon of butter (not needed with the roux).
7. Taste
and adjust seasonings as needed.
The
verdict:
We all thought it was delicious
and I thought the heat level was perfect but the no-heat fans would have liked just
a little less, but they could still enjoy it.
I would definitely make it again with a thicker sauce.
Photos
can be enlarged by clicking on them and the blue words are links.
Have a
great day and thanks for stopping by Almost Heaven South.
Larry
7/28/20
event date
oh this is perfect for our Friday dinner and it makes my mouth water! We love heat!
ReplyDeleteYum! It looks very tasty.
ReplyDeleteLarry, You are getting more and more creative... Covid-19 mental necessity I suspect! We are reverting to less creative...primal even. Mac and Cheese with hot dog segments tonight! FYI, my left knee is now scheduled for replacement. Not going anywhere so get it done while trapped due to social and travel limitations. Stay Safe and Take Care, Big Daddy Dave
ReplyDeleteseeing this I became hungry and indeed it was time to eat here, and happy weekend
ReplyDelete