Semolinas Shrimp Or Chicken Roban Recipe 415 Food

SEMOLINA'S SHRIMP OR CHICKEN ROBAN RECIPE - (4.1/5)

Steps:

• Roban Sauce: In a stainless steel pot or large skillet, sauté the butter, green onions and garlic over medium heat. Once the butter has melted and the vegetables begin to cook, add the blackened red fish seasoning and cayenne pepper. Continue to sauté the mixture for 2 minutes. Allow to cool for 15 minutes. In a stainless steel mixing bowl, mix the Alfredo and heavy cream together with a wire whisk. Add the sautéed items to the Alfredo and heavy cream mixture. Blend well by using a wire whisk. Store refrigerated. Shelf life is 3 days. (Makes 1 1/2 gallons) Sauté chicken or shrimp in olive oil. Add to 4 ounces of the Roban sauce. Mix with your favorite cooked pasta and serve. This recipe yields 1 serving. NOTE: The recipe makes 1 1/2 gallons of the sauce that will make enough sauce for 3 pounds of chicken or shrimp, about 12 servings. This recipe assumes you'll only use 4 ounces of the sauce for one serving, and refrigerate the remainder to use within 3 days.

SEMOLINA'S CRAWFISH ROBAN RECIPE - (4.5/5)

Steps:

• Heat sauce just to a simmer in a large saute pan. Add crawfish tails and cooked pasta and toss to coat with sauce. Cook only long enough to heat the pasta. Garnish with chopped green onions. Roban Sauce: Place butter, garlic and green onions in a sauce pot and cook just until the garlic releases its flavor. Add heavy cream and cook until reduced by nearly one half. When reduced, the sauce should heavily coat the back of a spoon. Add blackened redfish seasoning and adjust with more spice to taste.

SWEET AND SOUR SHRIMP (OR CHICKEN)

Steps:

• Combine shrimp and 2 tablespoons of the cornstarch in bag; shake to coat.
• Drain pineapple, reserving juice (about 1/2 cup).
• Stir remaining 1 tablespoon cornstarch into reserved juice until smooth.
• Stir in tomato paste, vinegar, honey, soy and sesame oil until blended.
• Heat 1 tablespoon of the vegetable oil in nonstick skillet over medium-high heat.
• Add the shrimp and cook for about 3 minutes or until cooked through.
• Drain on paper toweling.
• Heat remaining oil in skillet.
• Add sweet peppers; stir-fry 6 minutes.
• Add onion, garlic, ginger; stir-fry 1 minute.
• Stir tomato mixture into skillet.
• Bring to boiling.
• Add shrimp and pineapple; heat through.
• Serve over rice.
• Garnish with slivered green onion, if you wish.

DRUNKEN SHRIMP OR CHICKEN OR CRAWFISH PASTA

Steps:

• Preheat the oven to 400 degrees.
• Core the tomatoes and cut into halves.
• Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
• Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
• Arrange cut side down in a baking pan and roast in the oven until the skins blister.
• Squeeze the seeds from the tomatoes and chop coarsely.
• Julienne the bell peppers.
• Bring the cream to a boil in a heavy saucepan.
• Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
• Saute the garlic in the butter in a large saute pan until golden brown.
• Add the shrimp, leeks, mushrooms, and Creole seasoning.
• Saute until the shrimp are partially cooked.
• Add the beer and stir to deglaze the pan.
• Cook until the beer has evaporated.
• Add the tomato cream and pasta; mix well and season with kosher salt.
• Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
• Garnish with parsley.