Add the raw shrimp and cook until done, about 5 minutes. Add shrimp, bring to a boil, and cook 1 minute or until the shrimp are just cooked through. Learn how your comment data is processed. Ingredients: Method: For the shrimp In a large pot, bring the water to a boil and add the crab boil seasoning. Method: Bring a large pot of generously salted water to a boil over high heat. Save my name, email, and website in this browser for the next time I comment. If you’re looking for other delicious meals for Lent, check out my Crazy Good Mac N’ Cheese, my French Onion Pasta, and my Grilled Mahi Mahi and Vegetables in Foil Packets. And when it’s not a Friday during Lent, you can change out the shrimp for chicken, and perhaps add some smoked sausage too. I like to serve mine over linguine, but any pasta will do. Thanks to the garlic, onions, oregano, orzo, tomatoes, and Parmesan, this tastes more Italian than Creole, but either way, it’s incredible. (This is not a sponsored post, I just happen to love Tony’s, so I thought I’d share what I enjoy!) I like anything that you can make in a single pot, and when it has this much flavor in it, that’s just a bonus. My favorite Cajun seasoning is Tony Chachere’s Original Creole Seasoning, but if you have your own favorite feel free to use that. I add four teaspoons of Cajun seasoning, but if you like things spicier, by all means opt for more. The sauce is a mixture of chicken broth, white wine, and a bit of heavy cream. This dish has your daily dose of veggies covered! It’s got red, yellow and green peppers, fire roasted tomatoes, onion, and fresh baby spinach leaves. What’s great about this dinner is that it’s packed with lots of healthy veggies, has loads of spicy and super bold flavor, and it’s not overly rich and heavy. And this Cajun Shrimp Linguine is just that! So to keep my mind off the forbidden fruit, or meat, I make sure Friday night dinners are over the top delicious. Any other Friday during the year, I wouldn’t have a problem not eating meat on a Friday, but when you tell me I can’t have it, I want it more. And you know when I crave it most? Fridays during Lent! Is anyone else withe me?īut since I’m a rule follower, I sustain from eating meat on Fridays for the Lenten season. I don’t know about you guys, but I love a steak. You can make the dressing up to 24 hours in advance and store in an airtight container in the refrigerator.This Cajun Shrimp Linguine is a flavor-packed meal that’s got your daily dose of veggies covered!.Reserve the remaining dressing to pour over the salad before you serve it. When making the salad ahead, toss all the ingredients together except the Romaine lettuce, with 1/2 of the dressing.BOUDIN ROLLS Lightly fried spring rolls stuffed with boudin & jack cheese. MAW’S FRIES Fries smothered with our slow-cooked roast beef debris gravy. If you want to make it spicier, add hot sauce to the Dressing to taste. SPINACH ARTICHOKE DIP Topped with Parmesan cheese. This Po Boy Shrimp Pasta Salad has a kick to it but should not be overly spicy so everyone can enjoy it.In order to develop a deep colorful sear on your shrimp, don’t touch it for 2 minutes, flip, and then don’t touch it again until it’s cooked through.Don’t overcrowd your shrimp in the skillet otherwise it will steam.Discard the very top flimsy part of the Romaine because it doesn’t have as much crunch then use the lettuce closest to the bottom stem for maximum crunch.To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water then drizzle it with a touch of olive oil to keep it from sticking together.It is important to not overcook your tortellini otherwise it will fall apart when tossed.So as we get into potluck and barbecue season, be sure to add this Po Bo Shrimp Pasta Salad to your “Must Make” list along with Broccoli Salad with Strawberries and Avocados and my BLT Pasta Salad! Now let’s get started! Helpful Tips to make Po Boy Shrimp Pasta Salad: I literally ate it all by myself over two days (because my husband is allergic to shrimp) and was so sad to see the last bite go. This Po Bo Shimp Tortellini Salad isn’t just any pasta salad, it is the pasta salad everyone is going to be talking about, begging you for and craving for daysssss. Toss everything together and you have creamy, crispy, crunchy, savory and tangy in each and every bite! If you aren’t familiar with remoulade, it is a mayonnaise based spread that is tangy and mildly sweet and sour making it the perfect companion for earthy, spicy seafood. This Shrimp Po Boy Tortellini Salad is loaded with Cajun shrimp, juicy tomatoes, crunchy lettuce, and tangy pickles with the most fabulous tangy remoulade dressing. I am beyond giddy to bring you this Po Boy Shrimp Pasta Salad! It’s everything you love about the quintessential New Orleans sandwich but with pillowy, cheesy tortellini, because tortellini makes everything better.
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