Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

Shrimp in Alfredo Sauce over Pasta

Shrimp in Alfredo Sauce over Pasta

Ingredients

a.. 1 lb. shrimp (peel, de-vein, & butterfly)
b.. 1 stick unsalted butter
c.. 2 Cups heavy cream
d.. 1 1/2 Cups parmesan cheese (or more)
e.. 1 lb. pasta cooked (Angel Hair or Fettucine)
f.. salt & pepper to taste
g.. 1/4 Cup chopped fresh parsley(for garnish)

Directions

Melt butter, saute shrimp until almost done. Season with a little Pepper & Salt and pour in cream, stirring constantly. When cream is bubbling, slowly add grated Parmesan cheese, continue stirring constantly until cream thickens, then add the cooked pasta.

Toss well, then serve. Salt & Pepper added to taste. Garnish with fresh chopped Parsley and if you like more grated cheese just add some. Enjoy!

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July 15, 2009 Posted by | Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , | Leave a comment

New Orleans Grilled Shrimp

New Orleans Grilled Shrimp

5 cloves garlic, peeled and mashed
1/2 cup olive oil
2 TB coarse ground black pepper
2 tsp. cayenne pepper
1 tsp. sea salt
1 lemon, juiced
1 lime, juiced
1 TB chopped fresh cilantro
5 lb. medium sized shrimp, in shell

In a large bowl, combine the garlic, olive oil, peppers and salt. Cut the lemon in half, squeeze
the juice into the mixture and add the lemon. Cut the lime in half, squeeze the juice into the
mixture and add the lime. Add cilantro. Mix well.

Add the shrimp to this mixture, and toss to cover. Marinate overnight in the refrigerator.

Remove from marinade, grill over high heat and serve, in shell, with lots of finger bowls, paper
towels and containers to catch the shells.

Serves: 6.

October 21, 2008 Posted by | Cooking, Cooking and Food, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , , | Leave a comment

Aunt Julia’s Paella

Yield: 6 servings

1 Chicken, cut up (Or 4 thighs

-and legs)

Salt and pepper to thaste

1 lb Lean pork, cut into 1-inch

-cubes

1 md Onion, minced

2 Toes garlic, minced

Cut into 1 1/2 inch julliene

-strips:

1/2 lg Bell pepper

1 lg Carrot

1 Stalk celery

1 c Frozen green peas

1 1/2 lb Peeled shrimp

1 3/4 oz Jar sliced pimento

2 ts Capers, with juice

4 oz Jar pimento-stiffed green

-olives

1/2 lb Calamari (squid), cleaned

-and sliced

5 c Water

4 Chicken bouillon cubes

1 ts Saffron threads

2 1/2 c Uncle Ben’s (c) rice,

-uncooked

3 Hard boiled eggs, sliced

1/2 lb Unpeeled shrimp (heads on)

Oil for frying

{ Submitted by Chiqui Collier, Cookery N’Orleans Restaurant }

In a large electric skillet or paella pan, brown the chicken pieces

(that have been seasoned with salt and pepper) in a little oil.

Remove from the pan. Add the pork cubes to the drippinfs and brown

for about 5 minutes. Remove from the pan. To the pan drippings (add

a little more oil if necessary) add the onion, garlic, bell pepper,

celery and carrot. Stir-fry for 2 minutes.

Add the peas, peeled shrimp, pimentos, capers, chicken, calamari and

pork. Stir. In a separate pot, bring the 5 cups of water to a boil;

stir in the bouillon cubes and saffron. Let it stand for 5 minutes

until dissolved.

Gently stir the rice into the skillet mixture. Slowly pour in enough

of the bouillon mixture to cover the rice and chicken pieces. Cover

and cook over low heat for about 20 minutes. Uncover and

decoaratively arrange the egg slices and raw unpeeled shrimp on the

top. (Add more broth as necessary to keep the rice moist.

Cover and steam for another 10 minutes until the shrimp are cooked

and the rice is tender. (Paella should be moist but not wet!) Place

the pan on a hot pad on the serving table and let everyone help

themselves.

Serve with a mixed green salad, red ripe tomatoes and some French

bread. Also mix up a pitcher of Sangria and enjoy!

February 18, 2008 Posted by | Chicken Recipes, Cooking, Cooking and Food, Dinner, Famous Recipes, Recipe, Recipes | , , , , , , , | Leave a comment

Stir Fried Rice Noodles with Shrimp

Stir Fried Rice Noodles with Shrimp – 37g Carbs, 4g Fiber

4 oz rice flour noodles, broken into 3″ pieces
1/2 cup low sodium chicken or vegetable broth
2 Tbsp water
1 Tbsp oyster sauce
2 tsp reduced sodium soy sauce
2 tsp rice wine vinegar
1 tsp chile paste
1 tsp cornstarch
1 1/2 Tbsp canola oil, divided
1/2 lb small shrimp, peeled and deveined
2 cloves garlic, minced
1 lg egg, lightly beaten
3 cup Wok Seared Broccoli **Recipe Below
1 cup frozen peas
1 oz low sodium lean cooked ham, cut into 1/4″ cubes (1/3 cup)

1. SOAK noodles in bowl of hot water 10 minutes. Drain and set
aside (yield: 1 3/4 cups).

2. WHISK broth, water, oyster sauce, soy sauce, vinegar, chile
paste, and cornstarch in small bowl and set aside.

3. HEAT 1/2 tablespoon of the oil over high heat in large wok or
wide skillet. Add shrimp and garlic and stir fry 1 to 2 minutes
until shrimp is just pink. Turn onto plate.

4. POUR remaining 1 tablespoon oil into pan and swirl to coat.
Add noodles and cook 3 to 4 minutes, until softened. Push to one
side of pan and pour in egg. Let set 30 seconds and then chop
coarsely with spatula. Stir in broccoli, peas, and ham and toss
to combine. Add shrimp back to pan, pour in broth mixture, and
toss again to coat. Cook 3 minutes longer or until heated through.

Servings: 4 (6 cups total)
Nutrition per Serving::
326 Calories, 21g Protein, 37g Carbs, 4g Fiber, 11g Fat,
1.5g Sat Fat, 143mg Cholesterol, 517mg Sodium

January 8, 2008 Posted by | Cooking, Cooking and Food, Dinner, Family, Famous Recipes, Food, Recipe, Recipes | , , , , , , , , , , , , | Leave a comment

Blend Of The Bayou

Blend Of The Bayou

1 package 8 ounces cream cheese, cubed
4 tablespoons butter, divided
1 large onion chopped
2 celery ribs chopped
1 large green pepper chopped
1 pound cooked medium shrimp peeled and devined
2 cans ( 6 ounces each ) crabmeat, drained flaked and cartilage removed
1 can ( 10 3/4 ounces ) condensed cream of mushroom soup, undiluted
1 jar ( 4 1/2 ounces ) sliced mushrooms, drained
1 teaspoon garlic salt
3/4 teaspoon ( or more if you wish ) Hot sauce of your choice
1/2 teaspoon cayenne pepper
3/4 cup cooked rice
3/4 cup shredded cheddar cheese
1/2 cup crushed butter flavored crackers ( about 12 crackers )

In a small saucepan, cook and stir the cream cheese and 2 tablespoons of
butter over low heat
until melted and smooth. In a large skillet saute the onion, celery and
green pepper in remaining butter until tender. Stir in cream cheese mixture.
Stir in the shrimp, crab, soup, mushrooms, garlic salt, hot pepper sauce,
cayenne and rice.
Transfer to a greased 2 quart baking dish. Combine cheese and cracker crumbs
and sprinkle over the top.
Bake uncovered at 350 for 25-30 minutes or until bubbly.

Yield : 6-8 servings

October 18, 2007 Posted by | Baking, Casserole Recipes, Cheese, Cooking, Dinner, Famous Recipes, Food, Lunch, Meals, Recipe, Recipes | , , , | Leave a comment

GRILLED SHRIMP ‘N BACON ROLLUPS GEORGE FOREMAN GRILL

GRILLED SHRIMP ‘N BACON ROLLUPS GEORGE FOREMAN GRILL

2 pounds fresh jumbo shrimp
1/4 cup lemon juice
1/4 cup catsup
3 dashes hot pepper sauce
1 garlic clove; crushed
1/2 cup oil
1/2 pound bacon; (or more)
lemon wedges

Shell and de-vein uncooked shrimp. In a bowl, mix
next 5 ingredients. Marinate shrimp in mixture 30
minutes to 1 hour at room temperature. Cut bacon
into thirds or halves and wrap bacon around shrimp.
Thread onto wood skewers that have been soaked
in water. Grease and preheat grill.
Grill until bacon is crisp. Brush with the reserved
marinade if desired. Serve at once with lemon
wedges.

October 17, 2007 Posted by | Appetizer Recipes, Appetizers, Cooking, Dinner, Famous Recipes, Food, Lunch, Recipe, Recipes | , , , , , , , | Leave a comment