Amberly's New Orleans Spicy Cajun Shrimp

Cajun Shrimp Butter
¾ pound unsalted butter, at room temperature
2 tablespoons Creole Seasoning
3 cloves garlic, minced
1 tablespoon freshly ground black pepper
1 tablespoon paprika
1 tablespoon granulated onion
1 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce

Creole Seasoning
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons paprika
2 teaspoons granulated garlic
1 tablespoon granulated onion

2 pounds large shrimp, deveined

To make the Creole Seasoning, in a small bowl, combine the salt, black pepper, cayenne, thyme, oregano, paprika, and the granulated garlic and onion. Mix well and store in a jar with a tight-fitting lid.

To make the Cajun Shrimp Butter, in a food processor (I use my mixer) fitted with the metal blade, combine the butter, Creole Seasoning, garlic, pepper, paprika, granulated onion, salt, Worcestershire sauce and Tabasco sauce. Process until thoroughly blended. Set aside.

To cook the shrimp, preheat the oven to 450 degrees. Arrange the shrimp in a 9x13 baking dish and cover with the Cajun Shrimp Butter. (I use the smallest cookie scoop and just put little half scoops of butter all over, it is too hard to spread the butter around).

Bake the shrimp, uncovered, for 10 minutes. Stir the shrimp around and continue baking until the shrimp turn uniformly pink and the translucence is gone from the thickest part of the bodies, about 2 minutes longer.

Shrimp and Avocado Fettucini

½ pound dried fettuccine (boiled until al dente)

In large sauce pan stir until mixed, and shrimp is warmed:

3 Tbls olive oil
1 lb. Shrimp peeled and de-veined (I use frozen cocktail shrimp)
3 Tbls chopped fresh parsley
3 cloves garlic, minced
½ red or green jalapeno chili pepper, seeded and minced (wear rubber gloves)
¼ cup dry white wine
1 1/2 cups heavy cream
2 avocados, halved pitted and diced
1 cup grated parmesan cheese (fresh)
4 Tbls. fresh cilantro chopped
1to 2 tsp. fresh lime juice
salt and pepper to taste


Mix sauce with pasta and serve warm with garlic bread.

Shrimp,Tortellini & Spinach

Prep Time:
5 min
Total Time:
25 min
Makes:
4 servings, 1-1/2 cups each

1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp
1 bag (6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT 100% Grated Parmesan Cheese

COOK tortellini in large (4-qt.) saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in tortellini and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with the cheese.