Friday, March 22, 2013

One Cajun, One Texan, and that Guy from Italy

Luke's recipe is submitted for the Chopped Challenge Round Two Appetizer and Main Dish Basket including the following items:

Theme: Chinese New Year - Mardis Gras Celebration
Wonton Wrappers
Bean Sprouts
Cajun Seasoning
BONUS ITEM: Muffaletta Olive Spread

Theme: Italian Chuckwagon
Cowboy Style Pinto Beans
Angel Hair Pasta
BONUS ITEM: Peperoncini Sotto Aceto

For this challenge, I was torn between cooking the appetizer and entrée, so I twisted them together and created a dish that involved the shrimp, Cajun seasoning, pasta and biscuits. (Probably against the rules, but I wanted to cook one of my favorite dishes.) I did not have access to prosciutto so I used Smoked Tasso instead. I decided to use them together and make a dish that came out bursting with flavor. I had a hard time naming the dish but I came up with “One Cajun, One Texan, and that Guy from Italy”. My wife said it was one of the best shrimp and pasta dishes I have ever cooked. And I was highly surprised with the outcome with the pinto beans being mixed in. I do not think that the pictures do the food justice but I’m new at this! Try it, it is awesome!

One Cajun, One Texan, and that Guy from Italy
by Luke Deville

For Shrimp and Tasso Sauce:
8 ounces Angel Hair pasta
1 yellow onion, diced
1 green, yellow, red bell pepper, diced
1 overly ripened tomato, skinned, diced
2 Tablespoons minced garlic
½ stick of butter
1 can chicken broth
2 Tablespoons olive oil
8 ounces Teet’s Smoked Pork Tasso, thinly sliced
1 pound of shrimp
2 Tablespoons shredded Parmesan
2 ounces chopped green onions
2 ounces diced parsley
5 flaky Grands biscuits

In a large skillet, add 1 tablespoon of olive oil, butter, onions, bell pepper, and sliced tasso. Sauté for 30 minutes to ensure the tasso is cooked. Once sautéed, remove from the skillet and place in a bowl. Add another tablespoon of olive oil, minced garlic, seasoned shrimp and sauté until the shrimp become pink. Once the shrimp are cooked, remove from the skillet and place the sautéed onions, bell peppers and tasso back into the skillet. Then add half a can of chicken broth and the diced tomato into the skillet and cook, stirring occasionally, for 15 minutes. Add the shrimp, stir, and let simmer for 15 minutes. Add the green onions and parsley when ready to serve.

Prepare the pasta according to the package directions. Cook the biscuits according to package directions.

For Pinto Beans:
I cheated and used a can of Bush Seasoned Pinto Beans
¼ cup of onions, diced
¼ cup of bell pepper, diced
3 ounces Smoked Tasso, diced
2 Tablespoons sliced jalapenos

In a small pot, sauté the onions, peppers, tasso, and jalapenos. Add the pinto beans, stir, and cook until heated through.

Once the beans, pasta, and sauce are done, mix everything together to create an unusual looking dish, but get ready for an explosion of flavor that is out of this world! Go ahead and use the biscuits to mop up the remaining sauce! 

No comments:

Post a Comment