Tuesday, July 21, 2015
Cajun Shrimp Skillet
I make this dish with Andouille sausage. It tastes great!
3 tablespoons unsalted butter
1 cup sliced red bell pepper
1/2 cup sliced red onion
3 cloves garlic, minced
1 pound large fresh shrimp, peeled and deveined
1 pint yellow cherry tomatoes, halved
1 cup beef broth
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
1 teaspoon ground black pepper
Andouille sausage, sliced (optional)
Hot cooked rice
Garnish: sliced green onions
In a large skillet, melt butter over medium-high heat. Add bell pepper and onion; cook, stirring occasionally for 4 to 5 minutes or until tender. Add garlic; cook for 1 minute.
Stir in shrimp and next 5 ingredients; cook, stirring occasiionally for 5 minutes or until shrimp are pink and firm.
Serve over rice and garnish with sliced green onion.
4 to 6 servings
Wednesday, July 1, 2015
Heirloom Tomato Brushetta
Recipe submitted by Ronnette Peters Megrey
If you do not want to use heirloom tomatoes you can substitute Roma tomatoes in this brushetta recipe.
4 pounds assorted heirloom tomatoes (a mix of colors), diced and seeded
2/3 cup best quality extra virgin olive oil
Coarse salt and freshly ground pepper
2 garlic cloves, peeled, crushed and finely diced
1 large red onion, quartered and thinly diced
2 cups fresh basil leaves, chopped fine
Mix all ingredients well and refrigerate. When ready to serve, make toasted baguette slices.
Toasted Baguette Recipe:
Preheat the oven to 400 degrees.
Slice the baguette diagonally into 1/4-inch slices. Place the slices on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.
Bake the toast for 15 to 20 minutes or until they are crisp and browned. Serve at room temperature.
|Recipe submitted by Ronnette Peters Megrey|
Looking for another baguette or cracker topping? Try this perfect match for the heirloom tomato brushetta. Green Olive Tapenade.