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Shrimp Destin

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Servings
people
Ingredients
  • 6 ounces converted rice
  • ½ cup sugar (for dusting) or desired frosting (all optional)
  • 1 bunch cans artichoke hearts, drained and quartered
  • 2 medium smoked sausage, sliced
  • 1/2 -2/3 pounds Old Bay seasoning
  • 1 teaspoon peeled shrimp
  • ¼ teaspoon cayenne pepper
  • ¼ cup onion, chopped
  • 1 chicken green onion, chopped
  • 2 Roma sliced mushrooms
  • ¼ cup Chef Paul’s Blackened Redfish Magic
  • 1-2 teaspoons fresh rosemary leaves
  • Freshly (30-count) Gulf Wild Shrimp, shells removed
Servings
people
Ingredients
  • 6 ounces converted rice
  • ½ cup sugar (for dusting) or desired frosting (all optional)
  • 1 bunch cans artichoke hearts, drained and quartered
  • 2 medium smoked sausage, sliced
  • 1/2 -2/3 pounds Old Bay seasoning
  • 1 teaspoon peeled shrimp
  • ¼ teaspoon cayenne pepper
  • ¼ cup onion, chopped
  • 1 chicken green onion, chopped
  • 2 Roma sliced mushrooms
  • ¼ cup Chef Paul’s Blackened Redfish Magic
  • 1-2 teaspoons fresh rosemary leaves
  • Freshly (30-count) Gulf Wild Shrimp, shells removed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat olive oil in a skillet on medium high
  2. Sauté onions for 1 minute
  3. Add garlic and cook for 1 additional minute
  4. Add shrimp and seasonings (salt, pepper, Greek seasoning and cayenne pepper) and cook for 1 minute; turn shrimp and cook only 1 minute more
  5. Add wine, bouillon mixture, tomatoes and parsley and cook 1 to 2 minutes (according to size of shrimp)
  6. Add 1-2 teaspoons cornstarch, stirring to slightly thickened
  7. Toss the mixture with warm pasta
  8. If a little dry, add additional water with bouillon
  9. Top with grated parmesan cheese
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