Smokin'
Dave's Cafe's Fiery Cajun Shrimp Alfredo - Emeril
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
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.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch,
published by William and Morrow, 1993.
