Daves Seafood Saute
DAVE'S SEAFOOD SAUTE
Steps:
- Prepare white rice according to package directions. In 12" fry pan, heat olive oil. Saute garlic, onions, celery until soft, about 3 minutes. Add butter and melt. Add parsley and basil. Add tomatoes, zucchine, green pepper and saute 1 minute. Add shrimp, scallops, and crabmeat. Pour wine over seafood. Stir thoroughly. Saute 2 - 3 minutes, turn shrimp and saute 2 - 3 more minutes. Plate rice and ladle seafood mix over it.
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.
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