Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bayou Shrimp And Pasta
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- #93725
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/4 pound butter
2 bunches green onion, chopped
2 tablespoons Cajun seasoning
1 tablespoon tomato paste
1 tablespoon paprika
1 quart seafood stock
1 cup blond roux
1/4 cup white wine
1/4 cup sherry
1/4 cup brandy
1 quart heavy cream
4 pounds shrimp, cooked
4 pounds rotini pasta, cooked
directions
Melt butter in heavy deep sauce pot. Add half of green onions and all of the Cajun spice mixture. Saute briefly, then add tomato paste and paprika. Saute until hot and bubbly.
Add seafood stock and bring to a boil. Reduce to simmer and add roux. Whip and cook until smooth and thickened.
Add white wine, sherry and brandy, simmer 5 minutes. Add heavy cream and reduce by one-third.
Add shrimp. Add cooked pasta, fold together and simmer briefly. Add remaining chopped green onions. Serve hot.
added by
granny2
nutrition data
Nutritional data has not been calculated yet.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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