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Velvet Shrimp

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Velvet Shrimp

Chef Paul Prudhomme's recipe. Ashley and Carrie both love this recipe.
Servings 4

Equipment

  • Pasta cooker
  • 10 inch skillet

Ingredients

  • 3 tablespoons butter
  • 1/2 cup finely chopped green onion tops
  • 1 tablespoon plus 1 teaspoon Cajun Magic Seafood Magic in all
  • 1/2 teaspoon minced garlic
  • 1 pound medium to large shelled shrimp deveined
  • 2 cups heavy cream in all
  • 1 cup 4 oz. Shredded Muenster cheese
  • 1 pound Hot cooked spiral pasta

Instructions

  • Melt butter in 10 inch skillet over high heat. When it comes to a hard sizzle, stir in green onions and 1 tablespoon of the Seafood Magic. Cook about 1 1/2 minutes and add garlic and shrimp. Cook about 2 minutes, stirring, then add 1 cup of the cream and the remaining Seafood Magic. Stir and scrape any browned bits of sides and bottom of skillet. Cook about 1 minute or just until shrimp are plump and pink; remove with slotted spoon. Set aside. Still over high heat, whisk cream mixture often as it comes to a boil, then whisk constantly. Cook, whisking, 2 or 3 minutes, then add cheese. Cook 1 minute more or until cheese has melted. Return shrimp to skillet. Stir to coat shrimp with sauce.( Continuing to simmer will cause curdling.) Add pasta and serve. Yield: 4 servings.

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    Confetti Pasta Salad

    Confetti Pasta Recipe was inspired by Jason’s Deli and became a favorite at Stevens Catering. It also appeared on the menu on a daily basis at Sweets & Eats. Serve it on a salad plate or along side a sandwich for a nice compliment. It holds well and can be kept in the refrigerator for a week. Enjoy!

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    Confetti Pasta Salad

    Inspired by Jason's Deli Recipe
    Course Salad
    Cuisine American
    Keyword marinated artichokes olives, pasta, pimentoes, Tex Joy Seasoning
    Servings 8

    Ingredients

    • 16 oz. rotini pasta
    • 1/2 cup vegetable oil
    • 3 Tablespoons lemon juice
    • 1 to 2 tablespoons Tex Joy Steak Seasoning to taste
    • Dash Tabassco
    • 1 -4 ounce jar diced pimento drained
    • 1 -4 ounce can sliced ripe olives
    • 4 green onions sliced

    Instructions

    • Cook pasta according to package directions.
    • Combine next 4 ingredients and pour over hot pasta. Toss and store in refrigerator until cool.
    • Toss with pimento, olives and onions. Chill in the refrigerator until serving.

      Santa Fe Cheesecake

      Santa Fe Cheesecake is simply a savory cheesecake; one that can be made ahead of time and refrigerated. After unmolding and garnishing, it makes a beautiful appetizer that takes little last minute preparation. This is a good recipe to keep in your files for easy preparation.

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      Santa Fe Cheesecake

      This was a hit at Ashley and Greg=s wedding reception in PA!
      Course Appetizer
      Cuisine Mexican
      Keyword cream cheese, jalapenos, savory, tortilla chips

      Equipment

      • 9 inch springform pan

      Ingredients

      • 1 cup finely crushed tortilla chips
      • 3 tablespoons butter melted
      • 2 -8 ounce packages cream cheese, softened to room temperature
      • 2 eggs
      • 8 ounces shredded Colby/Monterey Jack cheese blend
      • 1 -4 ounce can chopped green chilies, drained
      • 1 or 2 jalapeno peppers seeded and chopped fine
      • Dash of hot pepper sauce
      • 1 cup sour cream room temperature
      • 1 cup chopped orange or yellow bell pepper to garnish
      • 2 cup chopped tomatoes to garnish
      • 1/4 cup sliced black olives to garnish

      Instructions

      • Preheat oven to 325 degrees. In a small bowl, combine tortilla chips and melted butter. Press onto the bottom of a 9 inch spring form pan and bake for 15 minutes.
      • In a large bowl, beat cream cheese and eggs until well blended. Mix in shredded cheese, green chilies, jalapeno pepper and hot pepper sauce. Pour over tortilla chip crust and bake for 30 minutes. Spread sour cream evenly over warm cheesecake. Run a knife around edge of cheesecake to loosen from pan. Cool before removing rim of pan. Chill thoroughly.
      • Garnish cheesecake with peppers, tomatoes and olives before serving.

      This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

        Pepperjack Stuffed Chicken Breasts

        My Culinary Arts Team competed at Region and State and made a meal which included Stuffed Chicken Breasts. Their description of the main dish inspired me to develop this recipe. Be sure to use a thermometer to check the doneness of chicken breasts so you won’t dry them out. Enjoy!

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        Pepperjack Stuffed Chicken Breasts

        Course Main Course
        Cuisine American
        Keyword chicken, spinach, stuffed
        Servings 4 servings

        Equipment

        • meat mallet
        • thermometer

        Ingredients

        • 4 boneless chicken breasts
        • 1 10 ounce pkg frozen spinach thawed
        • 1/2 cup sour cream
        • 2 cups pepper jack cheese shredded
        • 1 clove garlic minced
        • 4 slices bacon

        Instructions

        • Flatten each breast with a meat mallet to 1/2 inch thick.
        • Drain and squeeze spinach to remove as much moisture as possible.
        • Mix spinach, sour cream, cheese and garlic to make stuffing.
        • Place desired amount of stuffing on each breast. Rollup lengthwise and spiral wrap with one slice of bacon. Continue stuffing each breast and wrap with bacon.
        • Preheat oven to 350 degrees F. Roast chicken breast in oven until done or 165 degrees F. Finish under the broiler to brown. Serve immediately.

        Click here for Confetti Polenta

        This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

          Roasted Tomato Salsa

          Restaurant Style Salsa is a great recipe to keep in the refrigerator for snacking but if I have fresh tomatoes, this is the recipe I use. I love the taste of the roasted vegetables and how the flavors marry. It is a little more trouble, but well worth the effort. Enjoy!

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          Roasted Tomato Salsa

          Recipe from Art Institute of Houston
          Course Appetizer, Party Food
          Cuisine Mexican
          Keyword dip, salsa, tomatoes

          Equipment

          • Food processor or blender
          • immersion blender

          Ingredients

          • 1/2 pound tomatoes core and quarter
          • 1 Jalapeno pepper deseed and quarter
          • 1 small onion peel and quarter
          • 2 cloves garlic peeled
          • 1 pinch cumin
          • 2 tablespoons oil
          • salt and pepper to taste

          Instructions

          • Prepare all ingredients as listed; toss with oil and seasoning and place on a sheet pan. Roast in a 450 degree F oven until roasted.
          • Puree all ingredients together in a food processor or blender. Cool and refrigerate. Taste and adjust seasonings before serving with tortilla chips.

          Notes

          An immersion blender can be used to mix the salsa.

          This site contains affiliate links to products. I may receive a commission for purchases made through these links, at no cost to you. Products are examples of what I own or what I recommend in order to help you make the best choice for you. Thank you for your support.

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