ZYDECO STOMP CAJUN SHRIMP ALFREDO
Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!
Provided by thedailygourmet
Categories Main Dish Recipes Pasta Shrimp
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
- Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
- Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
- Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
- Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.
Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g
ZYDECO'S 5 BBQ SHRIMP
Steps:
- Take the butter, cut into thirds, and melt in a large saucepan over medium heat until melted. Next, add the green onions, Worcestershire sauce, crab boil, cayenne, red pepper flakes, salt, black pepper, thyme, garlic, bay leaves and 5 to 6 shakes hot sauce. Cut the lemon in half, squeeze the juice in and then drop the lemon halves into the pan. Bring to a boil, but there should be no smoke. Add the shrimp in flat rows on top. Cook until pink, about 2 minutes per side. Pour everything onto a plate and serve.
SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO
Provided by Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
- Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
- Meanwhile, cook the pasta in boiling salted water according to package instructions.
- To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
- Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
- Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
CAJUN SHRIMP ALFREDO
This is my version of Dave and Buster's Cajun Shrimp Alfredo. This goes together rather quickly and is so good. I would certainly serve this to company by doubling the recipe. Also, if you like spicy but not to spicy you can leave out the last addition of the Creole seasoning, or you can add more if you really like spicy.
Provided by Tmisen2980
Categories Cajun
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
- Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.
- Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
- While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
- When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.
- Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
- When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.
ZYDECO STOMP CAJUN SHRIMP ALFREDO
Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!
Provided by thedailygourmet
Categories Shrimp Pasta
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
- Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
- Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
- Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
- Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.
Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g
ZYDECO STOMP GUMBO
I found this recipe on allrecipes.com, but changed it up a good bit based on other people's reviews. I have never made gumbo or a roux before and this turned out perfect...it makes a LOT, but it is soooo good!! Perfect for a large get-together...
Provided by Terri Juwan
Categories Gumbo
Time 2h
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet, over medium high heat and cook chicken until no longer pink and juices run clear.
- Stir in sausage and cook until evenly browned.
- Drain chicken and sausage and set aside.
- In a large heavy saucepan, over medium heat, blend olive oil and flour to create a roux.
- Stir constantly (wire whisk works very well) until browned and bubbly.
- Mix in garlic and cook about 1 minute.
- Transfer roux mixture into a very large cooking pot and gradually stir chicken broth and beer into the roux mixture.
- Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning.
- Reduce heat, cover and simmer about 40 minutes, stirring often.
- Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
- If you find this is too thin for your taste, you can mix some cornstarch with cold water and add to it to thicken.
- Serve over rice (Zataran's long-grain rice is great, it doesn't stick together) along with crusty french bread and your beverage of choice.
Nutrition Facts : Calories 437.9, Fat 25.9, SaturatedFat 5.5, Cholesterol 137.2, Sodium 1084.7, Carbohydrate 15.7, Fiber 1.6, Sugar 3.2, Protein 33.2
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