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Wednesday, April 14, 2010

Shelby Find - Ragin' Cajun

I haven't posted a Shelby Find in a while.  So here's a good one.  A really good one.  It's not your typical pasta - it is rich.



This recipe came from Food Network a couple of years ago on the Emeril Show.  It is courtesy of Dave DeRousse of Chicago, IL.

It's spicy, so adjust the heat as needed for your family.  Try it, it's yummy.  We half the recipe for our family and it is plenty; but it's really good day old, so leftovers are nice.

Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo

1 1/2 pounds large shrimp, peeled and deveined
6 tbs Essence
2 tbs extra-virgin olive oil
10 ounces andouille sausage, chopped
1/2 medium onion, minced
1 1/2 tsp red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 pound linguine
2 c. heavy cream
1 c. whole milk
1 tbs black pepper
1/2 tsp hot chili powder
1/2 tsp salt
1 stick unsalted butter, sliced
1 1/2 c. grated Parmigiano-Reggiano
chopped parsley for garnish

Place the shrimp and 3 tbs Essence in large resealable plastic bag and shake.  Place in fridge while you prepare the sauce.

Heat deep skillet over medium high heat.  Add 1 tbs olive oil and the 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 Wors. sauce.

Meanwhile, be cooking pasta.

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 shrimp.  Saute shrimp for 1-2 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.

Wow, that's long, but I don't want to mess with anyone else's recipe -and trust me, this one needs to be left exactly the way it is - if you have a water hose handy.  If not, cut back on the Essense, chilli powder, and red pepper flakes.  It is fiery, but it is delicious.

Serve with salad and garlic bread.  Better yet, maybe your kids will cook it and serve it and you can 'tend (thank you, Sophie) you're in a fancy smancy restaurant.

Like our kids did for us on our twentieth anniversary a couple of years ago. 























Let me know if you try it and what you think.  Don't blame me if you follow it to a T and your tongue falls off.

Happy eating.

4 comments:

KTElltt said...

Yum! Not a big shrimp eater but still, yum!!! Does she use real parmigiano reggiano? I find that makes all the difference in alfredo sauces....

Greg and Donna said...

Maybe this girl should be a personal chef! She's got oddles of talent!

Rie said...

Katie, she does when we have it. Our little bitty Kroger here doesn't sell it, but if we get to the megastores for ingredients we get it.

Sometimes it's just Parmesean.

KTElltt said...

Well, it looks amazing. What a talented girl! She was so awesome at the field trip today too -- just a natural mama...

Drawing of me losing my cool courtesy of budding artist, Izzy.


Have a dressed up day!


. . . put on a heart of compassion, kindness, humility, gentleness, and patience. Colossians 3:12