Cajun shrimp pasta with garlic bread
Cajun cream sauce
Ingredients
2-2/3 c. heavy cream
1-1/2 Tbsp. vegetable oil
1-1/2 Tbsp. garlic, freshly peeled
3/4 c. white wine
2/3 c. cornstarch, dissolved in 2/3 c. water
2/3 c. Cajun spice
2-2/3 c. water
2-1/2 tsp. chicken base or bullion
1/4 tsp. salt
How to
In a large stockpot over medium-high heat, saute garlic with in oil. When the garlic just starts to brown and reduce by 2/3, add cream, water, chicken base, salt and Cajun seasoning. Bring to a boil and add the cornstarch mixture to the pot and whisk it well. Let simmer for two minutes and then remove from the heat.
Cajun shrimp pasta
Ingredients
5 c. Cajun cream sauce
40 shrimp (50-60 count)
1 c. red bell pepper, chopped 2-1/2 inches in length and 1/4 inch thick
1 c. onion, chopped 2-1/2 inches in length and 1/4 inch thick
1-1/2 c. andouille sausage
1/4 c. vegetable oil
1/4 c. butter
1 Tbsp. garlic powder
How to
In a hot skillet over high heat, saute shrimp, sausage, peppers and onions in oil. When the shrimp is done, add the garlic powder, butter and Cajun cream sauce. Bring to a boil and cook for one minutes.
Serve sauce over shrimp.
Serves 4
Garlic bread
Ingredients
1/2 lb. softened butter 1/4 c. chopped fresh garlic
1/4 c. garlic powder 2 Tbsp. lemon juice
1 Tbsp. chopped parsley 1/2 c. grated romano cheese
French bread
How to
Combine all ingredients except the bread and mix well. Spread liberally on the French bread and sprinkle with parmesan cheese. Bake in the oven approximately six minutes or until browned.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.