ite to em. Add the shrimp straight from the freezer and
Prepare sauce: Heat oil in saute pan; add garlic; saute for 30 seconds; add onions and saute for 1 minute; add peppers and continue to saute for another minute. Deglaze with chicken stock and reduce to half. Add V-8 juice and cayenne pepper; bring to boil; simmer 10 minutes.
Thicken to consistency with cornstarch; season to taste with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast. Sprinkle with Parmesan and parsley.
ll the ingredients. Refrigerate.
Cajun Shrimp: In a large nonstick skillet
eat.
Dust the shrimp evenly with the Cajun seasoning and add
Toss shrimp with the Cajun seasoning in a medium bowl
ater to a boil. Add pasta and cook until al dete
inute. Add Cajun seasoning, salt, and pepper. Add shrimp and cook for
Heat oil in saute pan.
Add garlic and saute for 30 seconds.
Add onions, saute one minute, then add peppers and continue to saute another minute.
Deglaze with chicken stock, reducing by half.
Add V-8 juice and cayenne pepper.
Bring to a boil and simmer for 10 minutes.
Thicken with cornstarch to desired consistency.
Season with salt and pepper.
Add cooked pasta to sauce and heat through until hot.
Arrange on serving dish and top with chicken breast.
Sprinkle with Parmesan and parsley.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 4 minutes or until al dente; drain.
Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
Cook pasta in a large saucepan of
If using chicken, slice into thick strips.
Place shrimp (or chicken) in plastic bag with Cajun seasoning and shake to coat. Saute in butter.
Add mushrooms; saute.
Add seasonings and cream; simmer.
Meanwhile, cook linguine as directed.
Drain pasta and toss with sauce.
Serve with Parmesan cheese.
Very quick and tasty!
f each chicken breast with Cajun Seasoning, garlic powder and black
small bowl.
Coat shrimp and mahi mahi fillets with
COMBINE ALL SAUCE INGRED AND COOK OVER MED HEAT FOR 4-5 MINUTES.
---------KA B O B S-------- On skewer;1 shrimp,1 piece of onion,1 lemon, repeat.
Brush with sauce and grill.
Keep brushing with the sauce and turning until pink (6-10 minutes).
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
Cook pasta according to packaging; drain and
Saute 3 cloves garlic in olive oil (about 1/4 cup).
Add seasonings.
Add tomatoes.
Cook over medium heat for about 10 minutes.
Add shrimp and beer.
Simmer until shrimp is cooked. Add butter (1 1/2 sticks) until melted.
Pour sauce over cooked pasta (may use rice instead).
Place chicken and Cajun seasoning in a bowl and toss to coat.
In a large skillet over medium heat, saute chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
Pour over hot linguine and toss with Parmesan cheese.
rench bread and to keep shrimp warm later).
Place 1
Clean and devein shrimp
under cold water.