BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

February 12 2010

Saints Superbowl - Fire Cracker Shrimp

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2 ounces olive oil
6 ounces red onion, thinly sliced
6 ounces red, green and yellow bell peppers, thinly sliced
4 ounces mushrooms
2 roma tomato, diced
2 ounces green onions, sliced
2 teaspoons chopped garlic
12 large (10-15 count) peeled and deveined shrimp
2 ounces white wine
dash of Cajun seasoning
dash of Tabasco sauce
crushed red pepper flakes, to taste
8 ounces marinara sauce, store bought or home made
1 ounce chopped parsley
angel hair pasta, cooked
parmesan cheese, to taste

In a hot sauté pan, add the olive oil. Add the onion, peppers, mushrooms, tomato, green onion, garlic and shrimp. Saute for three minutes. Add the wine, Cajun spice, Tabasco and chili flakes. Cook 1 minute. Add marinara sauce, and simmer until hot. Pour over the pasta, and garnish with the parmesan cheese.

Serves 2

Served at Brett Favre's Steakhouse