This colorful, rich, and delicious Shrimp dish is great for a crowd. It is filled with delicious vegetables and my favorite shellfish, shrimp! It is a favorite of the teens that visit my house. Purple onions💜, Green Broccoli💚, and Yellow Peppers💛 show the colors of Mardi Gras, and they make a very festive, healthy dish.
Tools:
- Cutting Mat
- Sharp Utility Knife
- 12″ Nonstick Skillet
- Measure-All Cup
- Teak Wooden Corner Spoon
- Colander
- 3 qt Saucepan for Pasta
- Large Insulated Bowl for Serving
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Ingredients:
- 1 TBSP Olive Oil or Avocado Oil
- 1 lb Shrimp, peeled & deveined
- 1/2 White Onion, medium julienned
- 1/2 Purple Onion, medium julienned
- 1/2 Yellow Bell Pepper, large dice
- 1/2 Green Bell Pepper, large dice
- 1/2 Red Bell Pepper, large dice
- 1 Head of Broccoli, cut into florets
- 2 TBSP Butter
- 2 TBSP All-Purpose Flour
- 3 Cloves Garlic, minced or pressed
- 1 cup Heavy Cream
- 1/2 Cup Chardonnay, I use Josh or Cosentino
- Tony Chachare’s Original Creole Seasoning
- Salt & Pepper
- Parmesan Cheese
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Instructions:
- Saute Shrimp seasoned with Tony Chachare’s Cajun Seasoning in oil for 5-6 minutes on medium high heat, set aside. Shrimp have an internal thermometer, and they are cooked when the color is pink all the way through.
- Saute the vegetables also seasoned with Tony’s until tender on medium heat.
- Add the butter and flour, stir, then add the shrimp back to the skillet.
- Slowly pour the cream & chardonnay. Bring to a light simmer. Add the garlic. Simmer on medium heat for the time needed to cook the pasta. Adjust the salt & pepper.
- Start the pasta, and boil to al dente. Drain, and transfer to the serving bowl.
- Toss the vegetables and sauce in the pasta bowl. Grate the Parmesan Cheese & Serve
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