Zydeco Salad Recipes

ZYDECO STOMP CAJUN SHRIMP ALFREDO

Zydeco Stomp Cajun Shrimp Alfredo image

Hold onto your hat and be prepared to take yourself on a culinary escape into the bayou with this Cajun Alfredo!

Provided by thedailygourmet

Categories Main Dish Recipes Pasta Shrimp

Time 30m

Yield 6

Number Of Ingredients 15

Ingredients

½ (16 ounce) package dry fettuccine pasta
1 ½ pounds uncooked medium shrimp, peeled and deveined
2 tablespoons salt-free Cajun seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons butter
2 tablespoons salted butter
1 tablespoon freshly minced garlic
1 (8 ounce) package cream cheese, cubed
½ teaspoon salt-free Cajun seasoning
2 cups 1% milk
2 cups freshly grated Parmesan cheese
½ (1 pound) package frozen fire-roasted pepper and onion blend
¼ teaspoon freshly ground black pepper
2 teaspoons chopped fresh parsley

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

Nutrition Facts : Calories 709.8 calories, Carbohydrate 48.6 g, Cholesterol 245.6 mg, Fat 40.9 g, Fiber 2.2 g, Protein 40.4 g, SaturatedFat 20.2 g, Sodium 1113.7 mg, Sugar 5.7 g

ZYDECO SALAD

Zydeco Salad image

Recipe courtesy of B&C Seafood, Vacherie, LA adapted from Alton Brown's cookbook "Feasting on Asphalt". Take this to your next covered-dish dinner or picnic. Finding the Italian olive salad-the chopped olive spread that's an essential component of a muffaletta sandwich-is the trick. If you can't find it at the megamart do a search on 'Zaar, there are many authentic recipes. If you have Minor's Kalamata Olive Base, be SURE to use it in the olive spread. Three Bean Salad: B&C Seafood uses "READ" brand of three-bean salad. If you can't find it at your grocery store try www.senecafoods.com. The olive salad and canned beans marry into the lettuce and tomatoes. Zydeco comes from "les haricorts cont pas sales", which means "The beans aren't salty", an expression for hard times when there wasn't enough salt meat to season the beans. So this salad, with it's three different beans, is actually zydeco and the musical genre is named after it. Food is facinating stuff. Edited 5-18-09 I just made another batch of this, found a huge jar of the bean salad at Costco. This is so good, I could live on this salad. You really need to try this one. I made my olive salad from scratch this time with both kalamata and green olives, and will continue to go this route.

Provided by TxGriffLover

Categories < 15 Mins

Time 5m

Yield 6-8 serving(s)

Number Of Ingredients 4

Ingredients

4 cups shredded iceberg lettuce
2 medium tomatoes
1 (15 ounce) can 3 bean mix, drained
8 ounces italian olive salad

Steps:

Place the lettuce on a platter or serving dish. Top with tomatoes, then the
olive salad, then the three-bean salad. Serve immediately.

Nutrition Facts : Calories 14.1, Fat 0.1, Sodium 6.8, Carbohydrate 3, Fiber 1.1, Sugar 2, Protein 0.8

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