Ragin Cajun Shrimp Recipes

RAGIN' CAJUN EGGPLANT AND SHRIMP SKILLET

Steps:

• Place eggplant in a large saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, covered, until tender, 3-4 minutes. Drain., Preheat oven to 350°. In an ovenproof skillet, heat oil over medium-high heat. Add celery, onion and green pepper; saute until tender, about 5 minutes. Reduce heat to medium; stir in tomatoes and eggplant. Saute 5 minutes. Stir in seasonings. Add shrimp and bread crumbs; saute 5 minutes longer, stirring well., Bake 30 minutes. Remove skillet from oven; top with cheese. Bake 5 minutes more.

RAGIN' CAJUN PASTA

Steps:

• Bring a large pot of lightly salted water to a rolling boil.
• Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
• Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
• Cook and stir until the sausage is browned and vegetables are tender.
• Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
• Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.

RAGIN CAJUN SHRIMP

Steps:

• Combine shrimp with all of the above ingredients in a large bowl.
• Stir to coat shrimp.
• Refrigerate covered for two hours, stir occasionally.
• Soak bamboo skewers in ice water for 2 hours to prevent their burning.
• Preheat grill.
• Drain shrimp, reserving marinade.
• Thread shrimp on skewers.
• Grill just until shrimp turn pink, basting with marinade.
• Serve immediately.

ONE POT CAJUN SHRIMP PASTA

Steps:

• Add the bacon to a large pot over medium heat and cook it until it becomes crispy.
• Remove it from the pan with a slotted spoon and set aside.
• Add the garlic and cook for thirty seconds or until it becomes fragrant, then add the shrimp, Cajun seasoning, onion powder, cayenne powder and salt.
• Stir and let the shrimp cook for about 4 minutes, or until they have turned pink and have cooked through.
• Remove the shrimp from the pot but leave whatever grease is left and pour in the chicken broth.
• Bring it to a simmer over medium high heat and add the linguini.
• Press it down into the broth as it softens and let it cook according to the instructions on the package. Stir it often to prevent it from sticking.
• Reduce the heat to low medium then stir in the cooked shrimp, bacon, parmesan, diced tomato and heavy cream.
• Stir until it combines fully then remove the pan from the heat.
• Place a lid on the pan and let it sit for 5-6 minutes before serving with freshly chopped parsley and toasted baguette.