Seafood Pasta
6 quarts hot water
1/4 cup vegetable oil
3 tbs salt
1 pound fresh rotelle pasta
1 stick unsalted butter
2-1/2 cups 81 cure ham or tasso cut in 1/2" squares
1 cup chopped green onions
1-3/4 cups half & half cream
2 dozen shucked (approx 1 lb) oysters
finely chopped parsley
pasta seasoning
1 pound peeled shrimp
1/2 pound peeled crawfish
Combine hot water, oil and salt in a large pot over high
heat; cover and bring to boil. When water reaches a rolling boil,
add small amounts of pasta at a time to the pot breaking up oil
patches as you drop in the pasta. Return to boiling and cook
ncovered about 7 minutes. Do not overcook. Then immediately drain
pasta into a colander. Stop the cooking by running cold water over
strands. Leave in colander; set aside. Melt 1 stick of butter with
the tasso in a (4 quart) saucepan over medium heat and simmer 3 minutes,
stirring constantly with a wooden spoon. Scrape bottom of pan well.
Add shrimp, cook 3 minutes. Using whisk, gradually beat in the cream,
whisking constantly until the mixture reaches a boil, about 3 to 5 minutes.
Then add the pasta and cook, stirring constantly until the sauce thickens,
about 5 minutes. Stir in 3 tbs of the pasta seasoning and the crawfish
and oysters. Cook 2 more minutes or until edges curl on oysters. Stir in
green onion.
Yield: 4-6 Servings
Pasta Seasoning:
1-1/2 TSP SALT
1-1/2 TSP BLACK PEPPER
1 TSP GARLIC POWDER
1/2 TSP OREGANO
1 TSP PAPRIKA
1/2 TSP GROUND THYME
1/2 TSP ONION POWDER
1-1/2 TSP RED PEPPER
COMBINE
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