Cajun Shrimp Pasta ala ~DKBB~

 Cajun Shrimp Pasta ala ~DKBB~
(original recipe from www.carlsbadcravings.com)

1 lb. medium frozen shrimp (tails on)
2 Tbsp. Cajun seasoning (divided)
2 Tbsp. lime juice (divided)
½ tsp. garlic powder
8 oz. uncooked fettuccine
2 Tbsp. olive oil (divided)
2 Tbsp. butter (divided)
½ large (red) onion, cut in half and thinly sliced
3 small bell peppers (any colors) OR 1 large bell pepper (any color), thinly sliced
½ tsp. salt

¼ tsp. pepper
⅛ to ¼ tsp. cayenne pepper
2 Tbsp. flour
3 to 4 garlic cloves, minced
1½ cups chicken broth
½ cup heavy cream
1 14 oz. can fire-roasted tomatoes, well drained
½ cup grated Parmigiana Reggiano cheese

• Thaw shrimp; add to medium bowl and toss well with 1 Tbsp. Cajun seasoning, 1 Tbsp. lime juice, and ½ tsp. garlic powder; set aside.
• Cook fettuccine in salted water according to package directions until al dente, reserving ½ cup pasta water, then drain well and set aside.
• Melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium heat in a large heavy bottom skillet; add shrimp and spread in even layer, cooking 3 to 4 minutes – just until shrimp are heated through – flipping shrimp half way through cooking; set aside. After shrimp has cooled, you can chop the tails off if you desire.
• To the now empty pan, melt 1 Tbsp. butter and 1 Tbsp. olive oil over medium-high heat; add onions, bell peppers, 1 to 3 tsp. Cajun seasoning (your heat preference), salt, pepper, and cayenne pepper; cook for 2 to 4 minutes; add garlic, sprinkle in flour, and cook for an additional 1 to 2 minutes.
• Turn heat to low and whisk in chicken broth and heavy cream, stirring constantly until smooth; stir in diced tomatoes.
• Increase heat to medium high and bring sauce to a simmer; simmer until thickened, stirring occasionally, 3 to 5 minutes.
• Reduce heat to low and stir in 1 Tbsp. lime juice and the cooked shrimp and pasta until well coated in sauce, adding additional reserved pasta water or heavy cream if needed to reach desired consistency.
• Taste and season with additional salt, pepper, and/or cayenne pepper as desired.
• Serve with a garnish of grated Parmigiana Reggiano cheese.

NOTE: Adding cooked, sliced andouille sausage knock this dish up a notch.

Curried Corn Chowder with Chicken ala ~DKBB~

Curried Corn Chowder with Chicken ala ~DKBB~

(original recipe by Kendra Doss in Feb/Mar 2016 Simple & Delicious magazine)

2 Tbsp. butter

1 medium onion, chopped

3 celery ribs, chopped

2 to 3 Tbsp. chopped garlic snapes (optional)

2½ tsp. curry powder

½ tsp. each salt and pepper

¼ tsp. cayenne pepper

1 to 2 tsp. dried parsley

½ to 1 tsp. each turmeric, basil, cumin (as desired)

4 to 5 cups frozen corn

2 medium potatoes, peeled and diced

4 cups chicken broth

½ cup milk

½ cup flour

2 to 3 cups cooked, diced chicken breast (or 2 cans of chicken in water, drained)

• In a Dutch oven, heat the butter over medium heat; add onions and celery (and garlic snapes, if using them); cook and stir until veggies are tender.
• Stir in seasonings; cook 30 more seconds.
• Add in broth, corn, and potatoes and bring to a boil; reduce heat and simmer, covered, for 15 to 20 minutes (until potatoes are done).
• In a small bowl, whisk milk and flour together until smooth; stir into soup, bring soup back to a boil; cook for 2 minutes or until thickened.
• Stir in chicken; heat through.

Serve in bread bowls, or over rice, or with sliced artisan bread (which you can use as an eating utensil).