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      RECIPE TITLE "Shrimp Tasso Pasta"
    recipe excerpted from New Orleans Seafood Cookbook Copyright ©  1999 by by Andrew Jaeger. All rights reserved.

    yields Serves 8 as an appetizer; serves 4 as an entrée time---difficultyeasy

    I don't believe the Cajuns have been cooking this dish forever, but you'd sure think they have been from the way they gobble it up now. The key is that the intensely smoky and heavily seasoned flavor of the tasso is smoothed out by reduced heavy cream. In this case, I think you'll agree, reduction equals seduction. Tasso is a Cajun smoked, spiced, and cured pork. A spicy, cured sausage can be substituted.

      RECIPE INGREDIENTS

    • 2 tablespoons unsalted butter
    • 1 cup peeled medium (36 to 40 count) shrimp
    • 2 heaping tablespoons tasso
    • 2 tablespoons blackening seasoning (page 145)
    • 1 teaspoon chopped garlic
    • 2 cups heavy whipping cream
    • 16 ounces cooked linguine
    • ¼ cup finely chopped green onions
    • Salt and coarsely ground black pepper
    • 1 cup grated pecorino-romano cheese

      RECIPE METHOD

    IN a medium saucepan over medium heat, melt the butter and add the shrimp, tasso, and blackening seasoning. Cook, stirring constantly, until the shrimp are pink, 1 to 2 minutes. Add the garlic and cream and reduce by half over medium-high heat, stirring constantly, about 5 minutes. Add the pasta and green onions and toss to heat the pasta. Season to taste with salt and black pepper and sprinkle with the cheese. Toss again and serve immediately.

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