Bayou Shrimp (Bar Louie Grill)
As featured on Midday Arkansas September 16, 2010.
5 oz (wt) 41/50 shrimp, pre-portioned
1 ea cavatappi pasta portion, 8 oz
2 tb oil blend
1 tsp garlic, chopped
1.5 oz (wt) red pepper, julienne style, 3" length
1.5 oz (wt) green pepper, julienne style, 3" length
2 oz (wt) andouille, sliced on the bias, 1/8" thick
1 oz (volume) red wine
0.5 tsp salt and pepper mix
1 tsp parsley, chopped
1 tsp Cajun Seasoning
1 ea parmesan toast point
1) Heat the oil in a saute pan and add the shrimp/peppers/andouille. Cook until the peppers begin to soften.
2) Add the garlic and cook for one minute. De glaze with wine and reduce slightly.
3) Add the bayou sauce and heat through. Add the pasta and toss. Cook until heated through.