Semolinas Shrimp Or Chicken Roban Recipe 415

SEMOLINA'S CRAWFISH ROBAN RECIPE - (4.5/5)

Semolina's Crawfish Roban Recipe - (4.5/5) image

Provided by á-2402

Number Of Ingredients 10

Ingredients

Roban Sauce:
1 lb fresh LA crawfish tails (cooked)
1 1/2 lbs cooked shell pasta, such as angel hair or linguine
2 C Roban sauce
1/4 C chopped green onion (green part only)
4 TBS. butter
1 C chopped green onions (green part only)
1 tbs. blackened redfish seasoning or Creole seasoning, such as Tony Chachere's
2 TBS. chopped garlic
1 quart heavy cream

Steps:

Heat sauce just to a simmer in a large saute pan. Add crawfish tails and cooked pasta and toss to coat with sauce. Cook only long enough to heat the pasta. Garnish with chopped green onions. Roban Sauce: Place butter, garlic and green onions in a sauce pot and cook just until the garlic releases its flavor. Add heavy cream and cook until reduced by nearly one half. When reduced, the sauce should heavily coat the back of a spoon. Add blackened redfish seasoning and adjust with more spice to taste.

SEMOLINA'S SHRIMP OR CHICKEN ROBAN RECIPE - (4.1/5)

Semolina's Shrimp Or Chicken Roban Recipe - (4.1/5) image

Provided by á-174942

Number Of Ingredients 11

Ingredients

ROBAN SAUCE:
1/2 ounce olive oil
2 ounces shrimp or chicken portions
4 ounces Roban Sauce (see below)
1 gallon Alfredo Sauce
2 quarts heavy cream
1/2 pound salted butter
4 cups chopped green onion, white and green
5 1/4 ounces blackened red fish seasoning
2 teaspoons cayenne pepper
2 ounces garlic minced

Steps:

Roban Sauce: In a stainless steel pot or large skillet, sauté the butter, green onions and garlic over medium heat. Once the butter has melted and the vegetables begin to cook, add the blackened red fish seasoning and cayenne pepper. Continue to sauté the mixture for 2 minutes. Allow to cool for 15 minutes. In a stainless steel mixing bowl, mix the Alfredo and heavy cream together with a wire whisk. Add the sautéed items to the Alfredo and heavy cream mixture. Blend well by using a wire whisk. Store refrigerated. Shelf life is 3 days. (Makes 1 1/2 gallons) Sauté chicken or shrimp in olive oil. Add to 4 ounces of the Roban sauce. Mix with your favorite cooked pasta and serve. This recipe yields 1 serving. NOTE: The recipe makes 1 1/2 gallons of the sauce that will make enough sauce for 3 pounds of chicken or shrimp, about 12 servings. This recipe assumes you'll only use 4 ounces of the sauce for one serving, and refrigerate the remainder to use within 3 days.

SEMOLINA'S CHICKEN CORDON BLEU PASTA

Semolina's Chicken Cordon Bleu Pasta image

Posted in response to a recipe request. Found in an online search. The amounts of pasta and Alfredo sause were not designated, so I estimated. Prep time and servings is also an estimate. A positive spin would be: The recipe calls on one's cooking knowledge and judgment to complete this dish! :D It sounds good and I'm going to try this soon!

Provided by Impera_Magna

Categories Penne

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces chicken breasts, skinned, boned, & cubed
2 ounces ham, cubed
1/2 ounce vegetable oil
1/2 teaspoon garlic, minced
1/4 teaspoon parsley, chopped
4 ounces penne rigate, cooked
1 cup Fontina cheese, shred
1 tablespoon parmesan cheese
1 tablespoon breadcrumbs (garlic bread crumbs preferred)
2 cups alfredo sauce

Steps:

Brown chicken; add ham, garlic and parsley.
Add Alfredo sauce.
Heat and toss with pasta.
Put in casserole; top with bread crumbs, parmesan, and fontina.
Place under broiler and brown.

Nutrition Facts : Calories 638.9, Fat 31.4, SaturatedFat 13.6, Cholesterol 106.8, Sodium 981.7, Carbohydrate 48.9, Fiber 2.2, Sugar 2.3, Protein 38.4

CHEESY SHRIMP AND RICE

Cheesy Shrimp and Rice image

A cheesy shrimp dish that fits the description of comfort food. A great way to use leftover rice.

Provided by Yoly

Categories Main Dish Shrimp

Time 35m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon butter
½ pound medium shrimp, peeled and deveined
8 ounces fresh mushrooms, sliced
1 celery, diced
½ green bell pepper, diced
½ medium onion, diced
1 ½ tablespoons all-purpose flour
1 teaspoon chicken bouillon base (such as Better Than Bouillon®)
1 teaspoon seafood seasoning (such as Old Bay®)
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or more to taste
¾ cup milk
1 ½ cups cooked rice
1 cup shredded sharp Cheddar cheese
salt and freshly ground black pepper to taste

Steps:

Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 27 g, Cholesterol 127.3 mg, Fat 14.7 g, Fiber 1.8 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 549.1 mg

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