Cajun Shrimp

Thanks a million for the AWESOME pic! http://www.flickr.com/photos/flickr4jazz/2561861778/sizes/m/in/photostream/

A southern twist on Fettucine Alfredo, this is a creamy and delicious dish is packed with an array of seasonings, shrimp, fettucine pasta, and crawfish tails.  Parmesan cheese tops our Shrimp and Crawfish Fettucine off and a dash of parsley adds some beautiful color!

Prep time: 35 minutes
Cooking time: 15 minutes
Serves: 8

Ingredients:

Another cool twist with this recipe is you can choose your protein.  Today, I will be using shrimp because I have some available.  However, ALWAYS keep in mind a recipe is a “guide” (unless baking!).  If you have crawfish available, please use in this recipe.  If not making a “Lent friendly” recipe, left over chicken works awesome in this recipe as well.  Always adjust to your taste and those for whom you are cooking.

Shrimp Etouffee Twice Stuffed Baked Potatoes

Etouffee stuffing ingredients:

3 tablespoons butter

1 medium onion, chopped

2 1/2 cups cold milk

1 (2.75 oz.) Tony Chachere’s Etouffee Mix

1 lb. Tony Chachere’s Wild Caught Shrimp or choice of seafood, precooked meat (chicken or sausage)

3 tablespoons chopped green onions

6 medium pre-baked potatoes or 3 large cut in half

1 cup shredded cheese of choice

In a large skillet melt butter.  Add onions and saute until tender and transparent.  Add milk, etouffee mix, and meat. Stir gently while mixture comes up to a boil.  Reduce heat and cook about 5 minutes.  Add green  onions and remove from heat.  Gently scoop out pulp of potatoes, keeping skins in tact and placing on cookie sheet.  Mix potato pulp into skillet.  Stir well to combine.

Take mixture and fill potato skins.  Top with grated cheese.  Place in a 350 oven for about 10 minutes to warm through and melt cheese.

Serve these potatoes warm as a main dish or cut in half as a side dish.  This is a no fail one your family will enjoy!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s

Todd and I all dressed up

The only thing I love more than a party is hosting a great party.  My husband, Todd and I, have traditionally hosted a Royal Cocktail Party at our home for the Royal Court of our Mardi Gras Krewe, “The Krewe of Karencro.”  It serves as a fun evening for the Royal Court to come together, socialize, exchange gifts and just get to know one another before all the festivities officially begin.  Of course, I do not throw a party without a fabulous menu of food and drinks for my guest to enjoy while spending the evening together.

This past weekend, we celebrated our annual tradition in our home and while the weather was not the best the company sure was excellent.  At this party, I like to set up a couple of table of hor’s d’Oeuvres and a beverage table with wine, beer and a signature cocktail (this year was “Mardi Gras Ice Tea Lemonade”).  Served on platters were a party favorite my baby shrimp pies in Phyllo  dough.  I would like to share with you this easy appetizer.  The filling is awesome as presented in this pie or wonderful in Wonton wrappers or on mini bagels.  Try this out for your next party.

Mini Shrimp Pies

Here are your ingredients

The beginnings of an easy appetizer!

1 (1 lb.) package Tony Chachere’s 150-250 count shrimp

1/2 cup chopped green onions

1/3 cup chopped bell pepper

3-4 cloves garlic, minced

1 (8 oz.) block cream cheese, softened

Tony Chachere’s Creole Seasoning to taste

Pre-Made frozen Phyllo dough pie shells

finely shredded cheese of choice

In a large skillet, heat up about 1 tablespoon of olive oil.  Saute shrimp until pink.  Remove and drain.  Heat another tablespoon olive oil.  Saute all vegetables until they are tender and begin to brown.  Lower heat and add cream cheese to melt.  Finely chop shrimp and return to pan.  Season mixture to desire taste. Combine all ingredients.  Remove from heat and allow to come to room temperature.

Pie filling will be thick and yummy

Fill pie shells with filling.  Top with shredded cheese. (at this point, you may freeze pies) Bake in 350 oven for about 10 minutes or until pies are bubbly and heated through.

Pie shells filled and ready for the oven

The finished dish is a yummy bite for your guest.  You can make ahead and freeze to make your party preparations even easier! Enjoy this one guys!

To heck with the beads, throw me one of those pies!

Again, I wish everyone a Happy Carnival Season, check back for more of my Mardi Gras favorites!

Cindy Adams-Ardoin

Food Scientist

Tony Chachere’s