CAJUN SEAFOOD PASTA
This recipe is a hot one, but delicious! If you are weak of tongue, then divide the amounts of peppers in half. Better to add more than spoil your creation! Bay scallops are preferred, but the larger sea scallops can be used if they are cut in half. This dish can also be placed in a casserole dish and placed under the broiler until top turns golden brown!
Provided by Star Pooley
Categories Seafood Shellfish Scallops
Yield 6
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of boiling salted water until al dente.
- Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
- Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
- Drain pasta. Serve sauce over noodles.
Nutrition Facts : Calories 695 calories, Carbohydrate 62.2 g, Cholesterol 192.8 mg, Fat 36.7 g, Fiber 3.8 g, Protein 31.5 g, SaturatedFat 21.6 g, Sodium 1054.1 mg, Sugar 3.3 g
CAJUN PONCHARTRAIN SAUCE
My take on the Ponchartrain sauce served at a popular seafood restaurant chain in my town. Although I prefer Snapper, it may be ladled over any grilled, blackened, steamed, or pan fried fish. Very elegant and easy! Great idea for a romantic candlelight dinner for two.
Provided by Mitra Made This
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In a medium saucepan, saute mushrooms in 1 teaspoon butter until tender. Stir in shrimp, and cook until pink. Transfer to a bowl.
- In the same saucepan, melt the remaining 2 teaspoons butter. Slowly mix in cream. Stir in the shrimp and mushroom mixture, and season to taste with garlic powder and black pepper. Simmer over very low heat until thick. Just before serving, stir in wine.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 4.1 g, Cholesterol 138.2 mg, Fat 34.7 g, Fiber 0.7 g, Protein 8 g, SaturatedFat 21.5 g, Sodium 214.3 mg, Sugar 1.6 g
CAJUN GARLIC BUTTER SHRIMP
Cajun Garlic Butter Shrimp is made in the most amazing cajun garlic butter sauce. This is ready in 15 minutes and a meal that will wow the family!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 10m
Number Of Ingredients 10
Steps:
- To start, whisk together your sauce. Add the soy sauce, brown sugar, olive oil, mustard, cajun seasoning, and garlic.
- In a medium-sized skillet over medium high heat add the butter. Add the sauce and whisk and let reduce until the butter is melted about 2 minutes.
- Salt and pepper the shrimp and add to the sauce. Toss and cook in the sauce 4-5 minutes until the shrimp is opaque.
- Garnish with chopped green onions
Nutrition Facts : Calories 263 kcal, Carbohydrate 8 g, Protein 24 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 301 mg, Sodium 1507 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CAJUN SEAFOOD AIOLI SAUCE
I created this condiment to go with some left over Salmon Croquette Patties, that I had served previously for dinner. I wanted to elevate the flavor just a bit, it was just what the patties needed. I also made a Oil & Vinegar Cole Slaw to go with the patties which was a perfect combination. I plan to post the recipe soon,...
Provided by Rose Mary Mogan
Categories Other Sauces
Time 10m
Number Of Ingredients 6
Steps:
- 1. Please note when you are creating YOUR OWN RECIPE, IT DOESN'T NEED TO BE TRADITIONAL, JUST SOMETHING THAT YOU & YOUR FAMILY LIKE. Hence THIS RECIPE. We loved it, my neighbor is still talking about how good it was several days later. These are the main ingredients used to make this recipe.
- 2. Add Mayonnaise & chive to a medium size bowl, then with a zester or small side of a grater, grate in the lemon zest & stir to mix. If you prefer a spicier version you may want to add cayenne pepper according to your taste buds.
- 3. Add the Cajun spice, minced garlic, ketchup, & juice from the lemon then stir to blend well until color is uniform.
- 4. Add to a small serving dish, and garnish with chopped chive, green onion tops or lemon zest or a dash of Cajun spice, what ever you prefer. If time permits, make early enough to allow the flavors to marry for better flavor.
CAJUN CREAM SAUCE RECIPE
Cajun Cream Sauce is full of flavor and easy to make. Starting with pan drippings gives it a zesty foundation.
Provided by Pam
Number Of Ingredients 8
Steps:
- Deglaze pan the protein has been cooked in with wine. If baked or broiled, scrape up pan drippings from baking pan and add to skillet with wine. Heat thoroughly.
- Whisk together 1/2 and 1/2, flour and seasonings until smooth.
- Whisk flour mixture into skillet and stir constantly over medium-low to medium heat until thickened.
- Add lemon juice and heat throughly before pouring over fish, shrimp or chicken.
Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 18 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
CREAMY CAJUN SHRIMP PASTA
Cajun Shrimp Pasta recipe that makes for the BEST pasta dinner that is ready in under 30 minutes! Buttery cajun shrimp in a creamy cajun sauce mixed with pasta. An easy pasta dish packed with so much flavor!
Provided by Valentina Ablaev
Categories Easy
Time 25m
Number Of Ingredients 10
Steps:
- Cook the penne pasta in a pot of salted water until al dente according to package instructions. Drain the water and cover the pasta to keep warm.
- Coat the shrimp with 1 Tbsp of the cajun seasoning. In a deep skillet, heat 1 Tbsp oil over medium heat. Once hot, add the seasoned shrimp in a single layer and saute for about 1-2 minutes per side, or until the shrimp is no longer translucent, remove from skillet and cover to keep warm.
- In the same skillet, melt 2 Tbsp butter with the minced garlic and cook 30 seconds until fragrant. Add in the diced tomatoes and saute for about 2-3 minutes.
- Pour in the heavy whipping cream, remaining 1 Tbsp cajun seasoning and grated parmesan cheese. Bring to a simmer then reduce to medium/low heat and continue 2-3 minutes or until the sauce thickens.
- Add the shrimp and pasta back into the skillet and stir until noodles are coated in sauce and everything is heated through. Garnish with chopped parsley if desired and serve.
Nutrition Facts : Calories 523 kcal, Carbohydrate 33 g, Protein 25 g, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 289 mg, Sodium 745 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY CAJUN SALMON
Cajun salmon is a quick and easy dinner recipe that is bursting with flavor. Cajun seasoned salmon is quickly seared until blacked, then a little cream (or dairy-free cashew cream) is added to the pan to make a creamy cajun sauce. It's delicious!
Provided by Kristen Stevens
Categories Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Mix the seasoning ingredients together in a small bowl. Reserve about ½ tablespoon of the seasoning then sprinkle the remaining evenly over the top of the salmon.
- Heat the oil in a large nonstick pan over medium-high heat. Add the salmon to the pan, top side facing down. Cook for 5 minutes, or until the side of the salmon that is facing the pan is well-browned (blackened). Flip the salmon over and continue to cook for another 3-4 minutes, or until the salmon is fully cooked. It should reach an internal temperature of 140 degrees Fahrenheit. Remove the salmon from the pan.
- Add the cream and the reserved ½ tablespoon of cajun seasoning to the pan. Simmer for about 1 minute, or until the cream reduces slightly. Serve the salmon with the cajun cream sauce poured over the top and a little minced parsley for color.
Nutrition Facts : ServingSize 1 piece of salmon with ¼ of the sauce, Calories 309 kcal, Sugar 1 g, Sodium 362 mg, Fat 20 g, SaturatedFat 6 g, TransFat 1 g, Carbohydrate 2 g, Fiber 1 g, Protein 29 g, Cholesterol 105 mg, UnsaturatedFat 12 g
CAJUN SEAFOOD BOIL
This incredibly delicious Cajun seafood boil combines crawfish, gulf shrimp, smoked sausage, corn on the cob, potatoes, and more! It's a meal that's absolutely perfect for entertaining guests - and completely suitable as the centerpiece of your gathering!
Provided by Angela
Categories Dinner Recipes Main Dish Seafood
Time 35m
Number Of Ingredients 19
Steps:
- In a large stockpot, warm the butter over medium heat until melted. Add chopped onion and saute for 2-3 minutes, or until just beginning to turn translucent.
- Add in the garlic, old bay seasoning, Cajun seasoning, bay leaves, lemon juice, salt and pepper, and water. Stir to mix and bring to boil over medium-high heat.
- Once your water is boiling, add the potatoes (leave whole if small, halve or quarter to have evenly sized potatoes) and cook covered for about 10 minutes or until starting to get tender. *Reduce heat if necessary to prevent boiling over.
- Add the corn and smoked sausage, cover, and cook for an additional 5 minutes. Then add the crawfish and shrimp, return the cover and turn off the heat. Let the pot sit undisturbed for 5 minutes while you make the garlic butter sauce.
- Bring a skillet to medium heat, add the butter and melt. Add diced onion and saute for 2-3 minutes, then add the garlic and continue sauteing for an additional minute.
- Add the Cajun seasoning along with lemon juice and zest, then stir to incorporate. Serve on the side, or toss the drained seafood boil in the lemony garlic butter sauce.
Nutrition Facts : Calories 590 kcal, Carbohydrate 36 g, Protein 30 g, Fat 37 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 254 mg, Sodium 1805 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 16 g, ServingSize 1 serving
VIETNAMESE CAJUN SEAFOOD BOIL
Enjoy a spice-filled Viet-Cajun seafood boil in your very own backyard! This Viet-Cajun seafood boil incorporates fresh shrimp, manilla clams, and king crab legs tossed in a homemade Cajun seasoning butter sauce that is finger-lickin' good.
Provided by Takes Two Eggs
Categories Lunch & Dinner Recipes
Time 55m
Number Of Ingredients 22
Steps:
- Rinse the seafood. Rinse the shrimp and crab legs. Scrub and soak the clams in cold salted water for 30 minutes then rinse the clams until the water becomes clear. Set aside.
- Make the broth. In a large stockpot, fill the pot halfway (about 1 gallon) with water. Add the lemongrass, garlic, ginger, fish sauce, old bay, lemon, and salt. Cover and bring to a boil over high heat. Then reduce the heat to medium-low and simmer for 15 minutes.
- Add the seafood and vegetables. Add the potatoes and return to a gentle boil. Uncover and boil on medium-high for 15 minutes. After 15 minutes, add clams and sausage. Cover the pot and boil on medium-high for 5 minutes. Lastly, add crab legs, shrimp, and corn. Cover pot, and let the mixture stand on low heat until the shrimp and clams are cooked through about 3-5 minutes. The seafood is cooked when the shrimp turns pink and the clams open. Using a colander, drain the seafood and discard the water. Discard the lemongrass, lemons, ginger, and garlic. Set aside.
- Make the garlic butter sauce. In a small mixing bowl, mix together the old bay, paprika, cayenne pepper, black pepper and sugar until combined. Next in a large skillet over medium heat, add the butter and minced garlic. Saute the garlic until fragrant. Then add the seasoning mix, lemon juice and Louisiana hot sauce. Stir until combined. Turn off heat and set aside.
- Mix together. Transfer the seafood and vegetables to a large mixing bowl and toss the seafood with the butter sauce evenly coats the seafood. Garnish with cilantro and serve with lemon and salt and pepper.
Nutrition Facts : ServingSize 1 g, Calories 1896 kcal, Sugar 23 g, Sodium 18584 mg, Fat 54 g, SaturatedFat 16 g, TransFat 1 g, Carbohydrate 140 g, Fiber 12 g, Protein 210 g, Cholesterol 903 mg, UnsaturatedFat 27 g
CREAMY CAJUN SHRIMP PASTA
Steps:
- Place a large pot of salted water over medium heat. Bring to the boil then season generously with salt.
- Once boiling, add the pasta and cook according to package instructions until al dente. Reserve 1 cup of water then drain and set aside.
- Place the peeled and deveined shrimp in a large bowl then add the olive oil, crushed garlic, half of the seasonings and a generous pinch of salt.
- Stir to coat the shrimp in the spices.
- Heat a large skillet or pan over medium-high heat. Sear the shrimp for a minute per side until they are golden brown and just cooked.
- Remove and set aside.
- In the same pan, melt the butter and add the garlic. Cook for 30 seconds then add the remaining spices.
- Cook for another 30 seconds then pour in the white wine. Allow the pan to deglaze and the wine to reduce by half.
- Pour in the cream and season with salt and pepper. Allow the cream to simmer for 5 minutes or until the sauce coats the back of a spoon.
- Taste and adjust seasoning if necessary.
- Add the shrimp back to the pan with a squeeze of fresh lemon. Allow the shrimp to heat through.
- Toss the creamy sauce and shrimp with cooked pasta of your choice and a splash of the reserved pasta water and serve scattered with fresh parsley and oregano (optional).
Nutrition Facts : Calories 612 kcal, Carbohydrate 61 g, Protein 9 g, Fat 34 g, SaturatedFat 16 g, Cholesterol 82 mg, Sodium 144 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 15 g, ServingSize 1 serving
RECIPE FOR SHRIMP:
Steps:
- Grind oregano, thyme, and basil.
- Add ground oregano, thyme, and basil to other seasonings.
- Add canola oil and butter to skillet over medium high heat.
- Season shrimp.
- Add shrimp to skillet over medium high heat.
- Once shrimp curls into a "C" shape, turn it over and cook the other side (about 1 minute per side).
- Remove from skillet and set aside.
SHRIMP WITH CAJUN CREAM SAUCE
Shrimp with Cajun Cream Sauce has a flavorful creamy cajun sauce with fresh shrimp and served over rice for a gorgeous, easy dinner
Provided by Cheri Renee
Categories Main Course
Number Of Ingredients 12
Steps:
- Set a large skillet over medium heat and add the butter and onion. Cook 4 minutes. Add the garlic, cook 1 more minute.
- Add 1 Tbsp of the Cajun seasoning, worcestershire sauce, chicken broth, and the heavy cream. Bring to a boil and reduce the heat to simmer for 9 to 10 minutes.
- While the sauce is simmering toss the shrimp with the olive oil and remaining 1 Tbsp Cajun seasoning. Put the shrimp on a baking sheet and into a 400 degree oven for 9 to 10 minutes.
- Serve the shrimp and cajun cream sauce over the rice with a lemon wedge and green onions.
Nutrition Facts : Calories 712 kcal, ServingSize 1 serving
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