Creole Shrimp And Pasta Meuniere Recipes

CREOLE SHRIMP PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a Dutch oven, saute onion in butter and oil until tender. Add garlic; cook 1 minute longer. Sprinkle shrimp with seafood seasoning; add to pan., Stir in the cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat.

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

CREOLE SHRIMP PASTA

Steps:

• Cook and drain orzo as directed on package.
• Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion and celery in oil 3 to 5 minutes, stirring frequently, until vegetables begin to soften. Add bell peppers; cook 2 to 3 minutes. Add garlic; cook 30 seconds or until fragrant.
• Stir in tomatoes and Cajun seasoning. Heat to boiling. Add shrimp. Cook and stir over medium-high heat until shrimp are pink and vegetables are crisp-tender.
• To serve, spoon 3/4 cup orzo into each of 4 shallow bowls; top each with 1 1/2 cups shrimp mixture. Garnish with chopped fresh parsley, if desired.

CREOLE MEUNIERE SAUCE

Steps:

• In a medium-sized nonreactive saucepan, combine the Worcestershire, onions, bay leaves, and lemons, and cook over medium-high heat. Mash the lemons down with the back of a spoon and bring mixture to a boil. Reduce heat to a simmer until mixture becomes slightly thick, about 8 to 10 minutes. Add cream and whisk to blend. Cook 1 minute. Add butter bit by bit, whisking constantly until completely melted and blended into the mixture. Add Creole seasoning and stir to incorporate. Strain sauce through a fine-meshed sieve or colander lined with cheesecloth. Garnish with scallions.

SHRIMP MEUNIERE

Steps:

• In large covered skillet, slowly melt butter over medium-low heat.
• Add vegetables, garlic puree' salt, pepper, cayenne pepper and Worcestershire sauce.
• Simmer for approximately 30 minutes or until vegetables are soft, stirring occasionally.
• Dissolve cornstarch in wine.
• Blend mixture into vegetables.
• Add shrimp, cover and simmer 5 to 10 minutes.
• Serve immediately.

CREOLE MEUNIERE SAUCE

Steps:

• Combine the lemon, worcestershire sauce, and hot sauce in a heavy sauce pan.
• Cook over medium heat until the liquid is thick and syrupy, whisking constantly.
• Whisk in the cream and reduce the heat to low.
• add the butter, one piece at a time, mixing until the butter has been completely incorporated after each addition.
• Remove from the heat and stir until smooth.
• Season with salt and pepper.
• Strain through a fine strainer into a saucepot and keep warm. (This is the step we skip if in a hurry).

CREOLE SHRIMP AND PASTA MEUNIERE

Steps:

• Cook pasta in a large pot of boiling water until done. Drain.
• Meanwhile, melt butter in a small saucepan over very low heat. Add Worcestershire sauce, and hot sauces to taste; mix well. Stir in lemon juice, herb mix, bay leaf, and thyme. Keep warm, but do not simmer.
• Heat oil in large skillet. Saute shrimp in oil for 3 to 4 minutes, or just until shrimp turn pink. Pour off all but 1 tablespoon liquid from skillet. Remove and discard bay leaf. Add butter sauce, and stir well. Stir in parsley. Serve over angel hair pasta.