Saturday, January 26, 2013

Cajun Mardi Gras Shrimp Scampi Recipe

For this year's 2013 Mardi Gras festivities try this recipe out for size--Cajun Mardi Gras Shrimp Scampi Recipe.  I guarantee you will love it. It is so rich and flavorable, but it's best served while piping hot.


Mardi Gras Shrimp Scampi
  • 2 1/2 lbs. peeled and de-veined 21-25 count shrimp
  • 1 stick of butter
  • 10 sliced mushrooms
  • 2 bunches green onions sliced
  • 5 tbsp garlic, minced
  • 3 Golden bell peppers, julienne
  • 3 red bell peppers, julienne
  • 1/2 cup lemon pepper seasoning
  • 5 cups white wine
  • salt, red pepper, dill
  • 10 Tbsp. butter, frozen
  • 5 Tbsp. grated Parmesan cheese
  • 30 oz cooked pasta- angel hair, cappelini or fettucini

(this is a fast sauté item)
  1. add 1 stick butter (4 oz.) in a heated sauté pan
  2. then stir-in shrimp, mushrooms, green onions and minced garlic
  3. when shrimp start to turn pink, add the bell peppers and seasoning 
  4. continue to sauté for 1 minute on high
  5. add white wine and blend together
  6. lower the temp. and add frozen butter, Parmesan cheese and stir
  7. fold-in the pasta.

Serves 10 (serve immediately)
Bon Appetite!

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Thursday, January 24, 2013

Cajun Catfish Courtbouillion Recipe

Hi folks! I'm attempting to learn how to use a new program which will enhance my video presentations. This particular presentation is about how to make Cajun Catfish Courbillion. I have another recipe for this particular dish located here in the archives. The title is Fish Courtbouillion (fish soup). Until I can learn this new program, please bear with me. It's a rather short presentation with great banjo music.

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