RECIPE TITLE "Shrimp Tasso Pasta"
recipe excerpted from New Orleans Seafood Cookbook Copyright © 1999 by by Andrew Jaeger. All rights reserved.
Serves 8 as an appetizer; serves 4 as an entrée ---easy
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.
- 2 tablespoons unsalted
- 1 cup peeled medium (36 to 40 count) shrimp
- 2 heaping tablespoons
- 2 tablespoons blackening seasoning (page 145)
- 1 teaspoon chopped
- 2 cups heavy whipping
- 16 ounces cooked linguine
- ¼ cup finely chopped
- Salt and coarsely ground
- 1 cup grated pecorino-romano
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.
| New Orleans Seafood Cookbook
It's impossible to think about New Orleans cuisine without thinking seafood-soft-shelled crab, catfish, swordfish, oysters, shrimp, speckled trout, snapper, blue crab. And even shark. And it's impossible for anyone in New Orleans to think about seafood without thinking of Andrew Jaeger, third-generation seafood chef and proprietor of the famous French Quarter Restaurant, Jaeger's. This book presents some 125 of his best-loved recipes, lavishly illustrated with full-color photos. It's all you need to have your own personal Mardi Gras. Andrew Jaeger grew up over the New Orleans seafood restaurant his family ran for 45 years, and he is chef/owner of two locations of Andrew Jaeger's Restaurant.
| Emeril's Potluck
Famous television personality, chef, and restaurateur Emeril Lagasse has long since established himnself as a household name. In what will be his seventh book, Emeril presents a collection of 147 recipes for all kinds of potluck gatherings from tailgates to family parties. Everyone will be heading back for seconds and thirds of these dishes and drinks like Classic Blue Cheese Dip, Cowboy Chicken Casserole, Champagne Punch, and Chocolate Peanut Butter Pie. So be the host with the most and prepare several dishes, or be the best guest and bring just one--either way, everyone is sure to eat up everything from Emeril's Potluck.
| From Emeril's Kitchens
Emeril Lagasse, America's favorite chef, has gathered 150 of the most popular, most requested recipes from six of his restaurants, and has included two dozen new personal favorites as well. If you are one of the many fans who have enjoyed a memorable meal at one of Emeril's restaurants or tuned into his television cooking shows, and want to share that extraordinary experience with friends and family,From Emeril's Kitchens is the book for you. From Emeril's New Orleans, try your hand at the Home-Smoked Salmon Cheesecake or the Barbecued Shrimp with Rosemary Biscuits. NOLA in the French Quarter is known for the Cedar-Planked Fish with Citrus Horseradish Crust and Citrus Butter Sauce and the over-the-top dessert Chicory Coffee Crème Brûlées with Brown Sugar Shortbread Cookies. Entertain at weekend brunch as they do at Emeril's Delmonico and make the elegant Poached Eggs Erato or Souffléd Spinach and Brie Crêpes. Explore the tropics with dishes from Emeril's Orlando such as the Poached Grouper with Mango Salsa, Smashed Avocado, Coconut-Cilantro Rice Pilaf, Black Bean Sauce, and Tortilla Chips. Looking for a true steak house experience? The Seared Beef Tournedos with Herb-Roasted Potatoes and Sauce au Poivre from Delmonico Steakhouse in Las Vegas are just the ticket. Seafood lovers can dig into Poached Oysters in Herbsaint Cream or the Spiny Lobster-Tomato Saffron Stew with Shaved Artichoke and Olive Salad from Emeril's New Orleans Fish House. So, spread the food of love and kick up your kitchen another notch with From Emeril's Kitchens!