Fiery Cajun Shrimp Alfredo Can Sub Chicken Recipes

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SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO



Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 25

1 1/2 pounds large shrimp, peeled and deveined
6 tablespoons Essence, plus more for garnish, recipe follows
2 tablespoon extra-virgin olive oil
10 ounces andouille sausage, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 pound linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon freshly ground black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, sliced
1 1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
  • Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
  • Meanwhile, cook the pasta in boiling salted water according to package instructions.
  • To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
  • Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
  • Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

FIERY CAJUN SHRIMP ALFREDO (CAN SUB CHICKEN)



Fiery Cajun Shrimp Alfredo (Can Sub Chicken) image

A winning recipe from Emeril Lagasse's Hot and Spicy Contest. If you like things less spicy, hold back on the cayenne, but the alfredo is meant to temper the heat. I prefer a less salty spice mix, too. Cutting back on the butter or full cream won't work; it changes the dish too drastically and makes it watery. Not diet food and probably not something you'd eat everyday, but would like to. Great for a Mardi Gras party. Just as good using chicken. (I've given warnings all along the way where to cut back on the heat and salt. Oh, okay so I made it not so fiery.)

Provided by gailanng

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 25

1 1/2 lbs large shrimp, peeled and deveined (can sub chicken strips)
6 tablespoons Emeril's Original Essence, recipe follows
2 tablespoons extra-virgin olive oil
10 ounces andouille sausages, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes (or less)
5 garlic cloves, minced
3 shakes Worcestershire sauce
1 lb linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon fresh ground black pepper
1/2 teaspoon hot chili powder (can use mild)
kosher salt
1/2 cup unsalted butter, sliced
1 1/2 cups freshly grated parmigiano-reggiano cheese (canned will seize the sauce)
chopped fresh flat-leaf parsley, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt (I use less)
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper (or less)
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • For Emeril's Essence: Combine thoroughly all ingredients together. Makes 2/3 cup. Set aside. Six tablespoons needed for recipe, divided.
  • Place the shrimp and 3 tablespoons Essence (I used less) in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. (To control some of the heat, use less than the 3 tablespoons specified. It can always be sprinkled on afterwards.).
  • Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes (may want to use less) and garlic and cook 1 minute. Add Worcestershire sauce.
  • In the meantime, cook the pasta in boiling salted water according to package instructions.
  • To the skillet, add cream, milk, remaining 3 tablespoon Essence (or less), black pepper, chili powder and salt, if additional salt is needed. Stir to a consistent color. Add butter and stir until melted. Stir in Parmigiano cheese until melted. Lower heat to a simmer.
  • Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink.
  • Add the cooked and drained pasta to the first skillet with Alfredo. Stir to combine and blend flavors, about 1 minute. Place into a large pasta bowl and top with shrimp.
  • Sprinkle with parsley.

CAJUN CHICKEN ALFREDO



Cajun Chicken Alfredo image

Provided by Guy Fieri

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

4 (5-ounce) boneless, skinless chicken breasts
1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons minced garlic
1 cup roughly chopped marinated sun-dried tomatoes
1/4 cup white wine
3 cups heavy cream
3/4 cup grated Parmesan
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 pound cooked fettuccine
1/2 cup sliced scallions

Steps:

  • Preheat the oven to 350 degrees F.
  • Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
  • In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
  • When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
  • Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

FIERY CAJUN SHRIMP - PAULA DEEN



Fiery Cajun Shrimp - Paula Deen image

Make and share this Fiery Cajun Shrimp - Paula Deen recipe from Food.com.

Provided by SusieQusie

Categories     Lemon

Time 30m

Yield 8 serving(s)

Number Of Ingredients 9

2 cups butter, melted
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
1/4 cup ground black pepper
2 teaspoons Tabasco sauce (or use 4 teaspoons Franks' Hot Sauce)
4 garlic cloves, minced
2 teaspoons salt
5 lbs unpeeled medium shrimp
2 lemons, thinly sliced

Steps:

  • Heat oven to 400°F.
  • Stir together the butter, Worcestershire sauce, lemon juice, black pepper, hot sauce, garlic and salt.
  • Pour half of mixture into a large baking dish or pan.
  • Layer half the shrimp over the sauce and top shrimp with half the lemon slices.
  • Form another layer with remaining shrimp and lemon slices and pour remaining sauce over the top.
  • Bake uncovered for about 20 minutes, stirring mixture twice, until shrimp are pink.
  • Pour off sauce into individual serving dishes. Serve with shrimp and plenty of bread for sopping up the spicy butter sauce.

Nutrition Facts : Calories 731.8, Fat 51.1, SaturatedFat 30.1, Cholesterol 554, Sodium 1423.1, Carbohydrate 10.4, Fiber 2.2, Sugar 1.1, Protein 59

CAJUN SHRIMP ALFREDO



Cajun Shrimp Alfredo image

This is my version of Dave and Buster's Cajun Shrimp Alfredo. This goes together rather quickly and is so good. I would certainly serve this to company by doubling the recipe. Also, if you like spicy but not to spicy you can leave out the last addition of the Creole seasoning, or you can add more if you really like spicy.

Provided by Tmisen2980

Categories     Cajun

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb shrimp, peeled and deveined, without tails
2 tablespoons tony's creole seasoning
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
8 ounces sliced mushrooms
2 teaspoons garlic powder
1 cup tomatoes, diced, I used fresh from the garden
1 cup heavy cream
1 cup parmesan cheese, grated
1 egg yolk
1 cup onion, diced, divided
8 ounces linguine
1/2-1 tablespoon tony's creole seasoning

Steps:

  • Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
  • Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.
  • Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
  • While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
  • When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.
  • Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
  • When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

FIERY CAJUN SHRIMP



Fiery Cajun Shrimp image

Serve this delicious and "Oh So Spicy" shrimp dish with baguettes of hot French bread, generous napkins and a bowl for the shrimp shells. Truly a feast to enjoy and finger licking good. This came from a newspaper probably 15 years ago!

Provided by Judith N.

Categories     Cajun

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 10

1/2 lb butter, melted
1/2 lb margarine, melted
3 -4 fluid ounces Worcestershire sauce (3/8 to 1/2 cup)
4 tablespoons ground black pepper
1 teaspoon ground rosemary
2 teaspoons Tabasco sauce
2 teaspoons salt (sea salt, is best)
3 minced garlic cloves
4 lemons, 2 juiced and 2 sliced
5 -6 lbs raw shrimp, in their shells

Steps:

  • Preheat oven to 400 degrees.
  • In a bowl, mix all the ingredients, except the lemon slices and the shrimp.
  • Pour about 1/2 cup sauce to cover the bottom of a large baking dish and then arrange layer of shrimp and lemon slices until you come almost to the top of the dish.
  • Leave about 1" of headroom.
  • Pour the remaining sauce over the shrimp and lemon slices.
  • Bake uncovered, stirring once or twice until the shrimp are cooked throughout, about 15 to 20 minutes.

Nutrition Facts : Calories 730.5, Fat 51.1, SaturatedFat 19.6, Cholesterol 493, Sodium 1451.6, Carbohydrate 11.3, Fiber 3.5, Sugar 0.1, Protein 59.3

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