CREAMY CAJUN SHRIMP PASTA
This is a fast and easy dish that does not require whipping cream for the sauce. I made it with skim milk and it turned out just fine. We use a lot a cajun spice so adjust to your tastes.
Provided by mary winecoff
Categories Cajun
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dete; drain.
- Meanwhile, melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic and cook for 1 minute. Remove shrimp from skillet (some shrimp may not be cooked completely) and set aside.
- Stir in flour and Cajun seasoning into the butter. Cook, stirring for 2 minutes. Gradually whisk in milk, then cook until thickened. Return shrimp to sauce and cook 1 to 2 minutes more until shrimp is done. Season with salt.
- Top pasta with shrimp sauce and sprinkle with Parmesan cheese.
CAJUN SHRIMP AND SAUSAGE GRAVY OVER BISCUITS
A few years back I was visiting friends in LA, and after a long day of fishing, a wonderful dinner with fresh fish of course, the next day we all woke up famished. Well ... biscuits with sausage gravy was the request, but I wanted to do something a little cajun. Our last vacation day, so it was clean out the fridge, but still trying to make something that resembled biscuits with sausage gravy. After a quick run to a local quick stop to get some cream and biscuits we were set. Well this is the creation, and it is really good. The only thing I have changed since I returned is that I love to add some scallions right at the end for a fresh flavor, but otherwise, pretty much the same. Make this for a breakfast/brunch for family this holiday season. And if you don't want to use andouille, use a spicy or mild sausage along with the cajun spices. And if you bake, make your own biscuits. I'm just not much of a baker, so I take a short cut and use a canned biscuit. We served this with some scrambled eggs and Bloody Mary's (it was the last day of vacation). But skip the eggs, and you won't miss them - this is a very satisfying dish.
Provided by SarasotaCook
Categories Breakfast
Time 40m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Sausage -- In a large saute pan cook the diced andouille on medium heat until cooked through. Don't cook it at too high of a temperature. You want to slowly saute it. Once it is done, remove to a plate lined with a paper towel to drain.
- Sauce -- In the same pan, pour out the drippings from the andouille (no need to clean the pan out, the flavor is fine, you just don't want all the oil) and add the fresh olive oil and bring to medium high heat. Add in the onion, celery, red pepper and garlic and saute 3-4 minutes.
- Deglaze -- Originally I used chicken broth because that is all I had. Now, I like to deglaze with white wine just to get all the bits up off the pan. Add the wine and scrape up the bits from the pan and cook just a minute, then remove from the heat and slowly add in the cream, hot sauce (to taste) and the cajun seasoning and return to the heat on medium low cook until it reduces about 20-30 minutes. The cream will naturally thicken on it's own.
- Shrimp and Sausage -- After the sauce has thickened, add the sausage back in as well as the shrimp and cook on medium heat until the shrimp begin to curl and turn pink. Add salt and pepper if needed according to your taste.
- Biscuits -- Now I just used a canned biscuit, so I baked them according to directions, but if you want to make your own, by all means please do.
- Serving -- Right before serving, add in the scallions and serve this decadent sauce over sliced biscuits.
- Cook up some of your favorite eggs and serve with some Bloody Mary's for a perfect brunch. This also would make a great lunch or dinner.
CREAMY CAJUN SHRIMP AND PASTA
Make and share this Creamy Cajun Shrimp and Pasta recipe from Food.com.
Provided by jdwright
Categories One Dish Meal
Time 50m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium heat.
- Melt butter.
- Add onion, garlic, green onion, Tony Chachere's, white pepper, and cook until softened.
- Add wine and tomatoes. Simmer for 15 minutes.
- Add heavy cream and spinach, simmer 5 minutes.
- Add pasta, shrimp, and 1/2 cup parmesan reggiano. Simmer until shrimp is warmed.
- Top with rest of Parmesan Reggiano and serve.
Nutrition Facts : Calories 598.2, Fat 36.3, SaturatedFat 21.8, Cholesterol 300.5, Sodium 1270.6, Carbohydrate 29, Fiber 3.5, Sugar 2.8, Protein 32.7
CREAMY CAJUN SHRIMP OVER SPICY CHEESY BISCUITS
Comfort Food ... spicy cheesy sweet potato rolls topped with cajun creamy spicy shrimp. What more could you want ...
Provided by SarasotaCook
Categories Cajun
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Make the biscuits -- as they cook you can keep busy making the sauce. First step, I like to microwave my sweet potato. Use a large sweet potato for this, skin on, nothing fancy, just poke 1-2 times with a fork and pop in the micro, make this easy. Just cook 4-5 minutes until nice and soft. Remove and let cool enough to handle. Then just scoop out the inside. You will need one cup of the potato.
- Mix the potato with the bisquick mix, milk, cheese, grated onion, seasoning and butter. On a cookie sheet drop 2 tablespoons of the dough down on the pan and press down slightly and then bake in a 425 degree oven on the middle rack until golden brown. About 12-15 minutes. Remove and set to the side covered while the sauce is cooking.
- The beginning of the sauce -- In a medium saucepan add the bacon and cook until brown and crispy. Remove to a plate lined with a paper towel to drain. Just let it cool.
- Sauce stage 2 -- I like to remove the bacon drippings and just keep some. You will only need a teaspoon to cook the shrimp and another for the vegetables. So on medium heat - add a teaspoon of the bacon drippings to the pan and saute the the shrimp until they JUST start to turn pink and start to curl, 2-3 minutes. They don't take long and don't over cook. Remove to a small bowl and cover. Once you put them back in the sauce they will continue cooking.
- Sauce stage 3 -- now the bacon and shrimp are done so lets start the vegetables. Add another teaspoon of the bacon drippings to the pan and bring to medium heat. Add the garlic and onion and cook until nice and translucent and tender, just a couple of minutes is all you need. Now, add the butter and let it melt. Add the flour and cook until combined, just a minute. Add the milk and cream and bring to medium heat until the sauce begins to thicken. Add the seasonings (hot sauce optional, I like it), fresh parsley, scallions and then add the bacon and shrimp back inches Just cook a minute until heated through.
- Slice the biscuits and top with the creamy shrimp mixture and top with a little parsley and sprinkle of paprika. True comfort food!
Nutrition Facts : Calories 1114.3, Fat 69.4, SaturatedFat 34.9, Cholesterol 386.5, Sodium 2395.8, Carbohydrate 77.8, Fiber 5.1, Sugar 15.8, Protein 44.9
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