It's been a while since I've participated in Momma B's Share a Spoon. Since her theme is seafood this week
{Good Lawd this stuff is GOOD!}
Hot Crabmeat Dip
1/2 stick butter
2 stalks celery, diced
2 cloves garlic, diced
8 oz cream cheese, cubed
8 oz processed cheese (Velveeta), cubed
1 tbsp milk
1 tsp cayenne pepper
1 bunch green onions, chopped
1 lb lump or jumbo lump crabmeat, picked over for shells
Shredded cheddar to sprinkle on top
In a medium saucepan, melt butter and add celery and garlic. Cook over medium heat for about 15 minutes. Add cream cheese and processed cheese - lower heat, and stir constantly until melted. Add milk and mix well. Add peppers and green onions, blending well. Fold in crabmeat. Pour into oven safe ramekin, sprinkle cheddar on top and bake at 350 until cheese on top is melted and bubbling. Serve warm with crackers or toast rounds.
1/2 stick butter
2 stalks celery, diced
2 cloves garlic, diced
8 oz cream cheese, cubed
8 oz processed cheese (Velveeta), cubed
1 tbsp milk
1 tsp cayenne pepper
1 bunch green onions, chopped
1 lb lump or jumbo lump crabmeat, picked over for shells
Shredded cheddar to sprinkle on top
In a medium saucepan, melt butter and add celery and garlic. Cook over medium heat for about 15 minutes. Add cream cheese and processed cheese - lower heat, and stir constantly until melted. Add milk and mix well. Add peppers and green onions, blending well. Fold in crabmeat. Pour into oven safe ramekin, sprinkle cheddar on top and bake at 350 until cheese on top is melted and bubbling. Serve warm with crackers or toast rounds.
The next recipe I found on Food Network (here) a couple of years ago and I knew hubby would love it. I've cooked it a couple of times and he loves it. I wont eat it, I'm not big on shrimp (unless it's fried), but everyone who's tried it really liked it!
Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
1 1/2 pounds large shrimp, peeled and deveined
6 tablespoons Essence, plus more for garnish, recipe follows
2 tablespoon extra-virgin olive oil
10 ounces andouille sausage, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 pound linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon freshly ground black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, sliced
1 1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish
6 tablespoons Essence, plus more for garnish, recipe follows
2 tablespoon extra-virgin olive oil
10 ounces andouille sausage, chopped
1/2 medium onion, minced
1 1/2 teaspoons crushed red pepper flakes
5 cloves garlic, minced
3 shakes Worcestershire sauce
1 pound linguine
2 cups heavy cream
1 cup whole milk
1 tablespoon freshly ground black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, sliced
1 1/2 cups grated Parmigiano-Reggiano
Chopped fresh flat-leaf parsley, for garnish
Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
Meanwhile, cook the pasta in boiling salted water according to package instructions.
To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
Meanwhile, cook the pasta in boiling salted water according to package instructions.
To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
Hope y'all enjoy them!
