Featured Recipe

Roasted Cauliflower Bisque

Cauliflower is now being touted as the new Kale ~ for folks that haven't warmed up to the texture and flavor of kale, this is good news.  Cauliflower tends to take on the flavor of what it's paired with.  It's also extremely versatile; you can bake, broil, boil, steam, rice, saute, mix with just about anything or enjoy it raw.  I chose to prepare a simple bisque with the head of cauliflower I had in my refrigerator.  It's light and has a lovely mild flavor.  You could add cheese, veggies or a protein to add a little zip to this bisque. "The flavor of roasted cauliflower is wonderful!" 

Crispy Creole Shrimp in Creamy Pasta

“The spice and cream combo give this dish a zip of flavor!”
INGREDIENTS:
1 pound gemelli, campanelle, or penne pasta
Raw shrimp, peeled and deveined (16 jumbo or 20 large or 24 medium)
2 teaspoons sea salt
1/3 cup flour
6 teaspoon creole seasoning
1 teaspoon paprika
2-3 Tbs. olive oil
2-3 shallots, diced
11/2 cup chicken broth
1 cup heavy cream
1/4 cup fresh flat leaf parsley, chopped
1 Tbs. corn starch diluted in 2 Tbs. water

PREPARATION:

1.     Cook the pasta according to package directions.  Drain and toss with 2 tablespoons of olive oil to keep it from sticking.  Set aside.

2.     Combine sea salt, flour, 3 teaspoons creole seasoning and paprika in a large baggie.

3.     Add raw shrimp and shake to coat evenly.

4.     In a large skillet over medium high heat; sauté shrimp, 2-3 minutes per side, until opaque.  The flour coating should be crispy.  Once cooked, remove shrimp from the pan set on a paper towel and cover to keep warm.

5.     Add shallots to pan and sauté for 1 minute.

6.     Add chicken broth and bring to a low boil.  Use a wooden spatula to deglaze the bottom of the pan.

7.     Reduce heat and stir in 3 teaspoons creole seasoning,  heavy cream, parsley and corn starch.  Simmer until sauce begins to thicken.

8.     Add pasta and gently toss to coat.

9.     Add shrimp, give a quick toss.


10.   Serve and enjoy!