Thursday, July 22, 2010

Calypso Shrimp Pasta

Serves: 4


½ tsp Salt and Pepper
12 oz wt Shrimp, medium size, peeled and deveined
4 oz wt Butter
½ cup Green Onions, sliced thin
1 cup Calypso Broth
½ cup Heavy Cream
3 cups Linguine or spaghetti, cooked
4 Tbsp Tomatoes, Diced ¼”


Season your shrimp with salt and pepper while you heat a skillet with the butter added.
Add the shrimp and scallions; cook until they begin to turn opaque.
Add the calypso broth and cream.
Bring this to a boil and reduce until the sauce starts to thicken slightly, add the pasta.
Cook for an additional 2 minutes to heat the pasta.
Garnish with diced tomatoes. Enjoy!!!

Calypso Broth

½ cup Chicken broth
½ cup Clam juice
1 clove Garlic, chopped
2 Tbsp Blackening seasoning
Cayenne pepper, to taste
1 tsp Thyme, dried
Place all ingredients in a bowl and mix well with a wire whip then cover and refrigerate until needed. This broth is great for poaching seafood or making a sauce. Enjoy!!!

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