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Spicy Creole Alfredo
Made By: Mike Taylor, 16 Plates, Jacksonville
3 Tbl. Seafood stock (recipe follows) - or substitute chicken stock or clam juice
1 cup Your choice of cooked pasta
3/4 cup heavy cream or 1 1/4 cup half and half
2 tsp garlic
1/2 tsp white pepper
1/4 tsp sea salt
5 large shrimp
3 oz cooked crawfish tails
Hot sauce to taste
1/2 cup Parmesan cheese
FOR THE STOCK
Peel the shrimp and remove the heads - set tail meat aside - boil shells and heads in 2 cups of water until reduced by 2/3 - stock should be pink
FOR THE ALFREDO:
Heat cream until it bubbles over medium heat. Add Shrimp, garlic, pasta, salt & white pepper. Bring sauce back to a simmer & add seafood stock and crawfish tails.
Increase heat to medium high & add cheese & hot sauce. Shake pan to incorporate cheese.
After about 2 minutes sauce should begin the thicken & shrimp should be turning pink ( don`t worry if it takes an extra minute).
When consistency medium (we are not looking for a gravy here), correct seasoning and spice to taste and plate with a crusty Italian bread.
This recipe aired September 24, 2013.
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