Pages

Saturday, June 20, 2009

Calypso Shrimp Pasta

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!!!