1/4 cup heavy cream
Olive oil as needed
1 tsp crushed garlic
8 jumbo shrimp, peeled
1 tablespoon butter
2-3 tablespoons Parmesan cheese
Salt, pepper and basil to taste
8 ounces cooked fettuccine
Heat two skillets to medium high heat. Add cream to one and a little oil to the other. In the skillet with the oil add the garlic and cook for roughly 1 minute then add the shrimp; season to taste with salt, pepper and basil. When the cream in the other pan starts to simmer add the butter and cheese, stirring to incorporate. Season the sauce with salt & pepper to taste. As the sauce thickens prepare a plate with cooked fettucini. When the shrimp is done add it to the Alfredo sauce and cook until sauce is the desired thickness. Pour over the pasta and enjoy.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup Parmesan cheese
2-3 TBL Pesto
1 6 oz. salmon filet
¼ cup heavy cream
1 TBL butter
2 TBL parmesan cheese
4-6 grilled shrimp
Salt & pepper to taste
8 ounces cooked angel hair pasta
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add cheese and 1/2 cup of the oil and process until fully incorporated and smooth. If too thick add remaining oil. Season with salt and pepper.
Preheat oven to 350 degrees. Brush salmon with 1-2 TBL pesto and marinade for 20 minutes to 1 day. In a sauté pan add heavy cream over medium-high heat and cook to a simmer. Add butter and Parmesan then stir to blend. Add the shrimp, season with salt and pepper then lower the heat. When the salmon is done plate by place the salmon on one side of the plate while placing the pasta on the other side. Pour the sauce over the pasta and the salmon.
Not for the faint of heart, this turn on Jalapeno Poppers takes everything to a new level. This is grown-up snack food.
6 fresh Habanero chilies
4 ounces crawfish tails, chopped
4 ounces crumbled blue cheese
1 cup Panko Japanese bread crumbs
4 ounces cup flour
1 tablespoon water
Half cup canola oil for frying
Salt & pepper to taste
- Combine crawfish, blue cheese and 1/4 cup of the Panko in a bowl. Mix thoroughly and set aside.
- With a paring knife remove the cap from each Habanero and remove the seeds and membranes, be careful to not damage the shape of the chili. Fill each chili with the crawfish mixture.
- Combine egg and water and whisk to make egg wash. Roll each popper in flour, egg wash, and finally in the breadcrumbs, then place onto cookie sheets and refrigerate for one hour.
- Deep fry at 375 for 4-7 minutes.