157191 fiery cajun shrimp alfredo can sub chicken Recipes

shrimp, peeled and deveined, without tails, creole seasoning, olive oil, butter, sliced mushrooms, garlic powder, tomato, diced , i used fresh from the garden, heavy cream, parmesan cheese, grated, egg yolk, onion, diced, divided, linguine, creole seasoning

unpeeled, medium-size fresh shrimp, fettuccine, andouille sausage, chopped, butter or margarine, onion, chopped, green bell pepper, chopped, celery ribs, chopped (about 1 cup), garlic cloves, minced, salt-free cajun seasoning, all-purpose flour, chicken broth, heavy cream, pasteurized prepared cheese product, cubed, chopped green onions, grated parmesan cheese, chopped fresh parsley

butter, melted, margarine, melted, worcestershire sauce (3/8 to 1/2 cup), ground black pepper, ground rosemary, tabasco sauce, salt (sea , is best), minced garlic cloves, lemons, 2 juiced and 2 sliced, raw shrimp, in their shells

creamy cajun shrimp linguine, water, fat-free , less-sodium chicken broth, uncooked linguine, shrimp, peeled and deveined, butter, presliced mushrooms, red bell pepper , cut into (1/4-inch-thick) slices, all-purpose flour, salt, half-and-half, chopped fresh flat-leaf parsley, combine 1 cup water and broth in a dutch oven; bring to a boil. break pasta in half; add to pan., bring mixture to a boil., cover, reduce heat , and simmer for 8 minutes., add shrimp to pan ., cover and simmer for 3 minutes or until shrimp are done; drain., melt butter in a large skillet over medium-high heat ., add mushrooms and pepper to pan; saute 4 minutes or until moisture evaporates., add flour, seasoning , and salt to pan; saute 30 seconds., stir in half-and-half ; cook 1 minute or until thick, stirring constantly. remove from heat. add pasta mixture and parsley to pan; toss.

chicken breasts, diced, olive oil, garlic, alfredo sauce (i like knorr) or 1 carton of prepared, fresh cheese tortellini or 1 1/2 cups of dry cheese tortellini (can also use cheese ravioli), fresh grated pepper, fresh parmesan cheese, grated

alfredo-style pasta sauce, angel hair pasta, fresh shrimp, peeled and deveined, butter, melted, green bell pepper, diced, red onion, finely chopped, garlic powder, ground cumin

shrimp, peeled and deveined, olive oil, cajun seasoning, to taste (emerils or tony cachere s), metal skewers, butter, chopped scallion, garlic cloves, grated ginger, jasmine rice, fresh lemon juice, fresh lime juice, vegetable broth, salt and pepper, coconut milk, coconut flakes, mango peach salsa (to garnish ) (optional)

shrimp, without tails and peeled, alfredo sauce (i use parmesan), mushrooms, tomato, salt, pepper, chili powder, garlic clove, parmesan cheese, linguine

shrimp, 20 count. peeled and deveined. tails on ., mirin, ginger, cinnamon, cayenne (or to taste), salt, canola oil, green onion flakes to finish

shrimp, peeled and deveined (can sub chicken strips), original essence , recipe follows, extra-virgin olive oil, andouille sausages, chopped, onion, minced, crushed red pepper flakes (or less ), garlic cloves, minced, shakes worcestershire sauce, linguine, heavy cream, whole milk, fresh ground black pepper, hot chili powder (can use mild ), kosher salt, unsalted butter, sliced, freshly grated parmigiano-reggiano cheese (canned will seize the sauce), chopped fresh flat-leaf parsley, for garnish, paprika, salt (i use less ), garlic powder, black pepper, onion powder, cayenne pepper (or less ), dried oregano, dried thyme

shrimp, peeled and deveined, essence , plus more for garnish, recipe follows, extra-virgin olive oil, andouille sausage, chopped, onion, minced, crushed red pepper flakes, garlic, minced, shakes worcestershire sauce, linguine, heavy cream, whole milk, freshly ground black pepper, hot chili powder, kosher salt, unsalted butter, sliced, grated parmigiano-reggiano, chopped fresh flat-leaf parsley, for garnish

pre-cooked shrimp, alfredo sauce, lemon juice, angel hair pasta or 8 -12 oz pasta, of your choice, butter, olive oil, yellow onion, red bell pepper (use only fresh peppers, not frozen), cayenne pepper, lemon pepper (use the kind without salt), garlic, gloves to taste, chicken base (paste) or 4 bullion cubes in an 8-quart stock pot filled 3/4 with water

butter, melted, worcestershire sauce, fresh lemon juice, ground black pepper, tabasco sauce (or use 4 tsp franks hot sauce), garlic cloves, minced, salt, unpeeled medium shrimp, lemons, thinly sliced

cooked medium shrimp (cut into pieces, or you can use scallops), andouille sausages, chopped, butter, onion, finely chopped, fresh minced garlic (or to taste), green bell pepper (finely chopped ), mayonnaise, egg, slightly beaten (use an extra large egg or use 2 small eggs), seasoning salt (or to taste or use white salt), black pepper, breadcrumbs, divided (made from crustless bread), green onions, finely chopped, dijon mustard, butter , with, oil (for frying )

olive oil, garlic, minced, uncooked medium shrimp, peeled, deveined, canned artichoke hearts, drained, crumbled feta cheese (4-oz), tomato, chopped, fresh lemon juice, fresh parsley, chopped, fresh oregano, chopped (1-1/2 tsp dried oregano) (optional), crushed red pepper flakes (optional), pitted kalamata olive, spaghetti, cooked and drained

cajun catfish, penne pasta, alfredo sauce, diced tomato, diced scallions

shrimp (peeled and tails removed ), lump crabmeat (cleaned ), andouille sausages (cut into thin rounds), onion, chopped, green pepper, chopped, jalapeno, thin sliced (i leave the ribs in but remove the seeds, i like some heat), chicken broth, garlic, minced, celery seed, old bay seasoning, red pepper flakes, olive oil, flour, salt, pepper, quick-cooking polenta (precooked maize meal, usually available at any major grocery store. if not, just buy regular polenta), water, butter, monterey jack pepper cheese, salt, pepper