| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Cajun |
Pasta, Seafood |
2 |
Servings |
INGREDIENTS
| 6 |
lg |
Shrimp — peeled |
| 1 |
ts |
Nutmeg — ground |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1/4 |
c |
White wine |
| 1 |
ts |
Black pepper — crushed |
| 1/4 |
c |
Heavy cream |
| 1 |
ts |
Garlic — crushed |
| 2 |
tb |
Parmesan cheese — fresh |
| 1 |
ts |
Oregano — crushed |
| 1 |
ts |
Black pepper |
INSTRUCTIONS
Place olive oil in skillet on medium heat, add shrimp and saute for about 4
minutes. Then add salt, garlic, oregano, black pepper, nutmeg and white
wine. Bring to a boil for 2 minutes. Remove from heat: strain contents,
holding liquid and removing shrimp. Put liquid in skillet; add cream and
parmesan cheese and bring to a boil. Add shrimp and let simmer for 5
minutes until thickend. Serve over pasta. Source: Cajun Men Cook/Brian
Blanchard, Owner, Chef "iMonelli" restaurant. Lafayette, La. This was a
prize winner in the Acadiana Culinary Classic
Recipe By : Rhonda Guilbeax
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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