Cajun Shrimp and Italian Swiss Chard

 

One of the first meals I think I ever truly made for my husband was this recipe for Cajun Shrimp. You can place it on top of rice or pasta. I prefer pasta, but that’s been a bit rough these day so I made this on top of Quinoa Pasta which is Gluten Free. It’s even yummier! To cut down on he fact from the butter I made smaller portions and plated the dish with Italian style Swiss Chard. Here is the scoop:

Cajun Shrimp

Ingredients:

16 TBS (2 sticks) unsalted butter

1/2 cup finely chopped green onions ( tops only)

1 Tsp garlic ( minced)

1 LB shrimp peeled

1 Tsp cayenne pepper

1/2 Tsp ground white pepper

1/2 Tsp ground black pepper

1/4 Tsp dry mustard ( powdered)

1/2 Tsp salt

1 Tsp hot pepper sauce

To Make:

Melt 8 TBS of butter in a large skillet. Add onions and garlic. Cook for 1 minute.

Add next 7 ingredients. Cook for 3 minutes stirring.

Add last 8 Tbs of butter. Cook 5 minutes.

DO NOT OVER COOK SHRIMP!

Serve over 1/2 cup rice or pasta of choice.

Serves 3  Prep: 30 Minutes Cook: 10

 

Italian Style Swiss Chard

Don’t be afraid of it if you haven’t tried it yet! Yummy and full of nutrients.

Ingredients:

1 Bunch of Swiss chard

1 Cup water

1 TBS salt

2 TBS olive oil

4 Cloves of garlic, chopped

1/8 Tsp crushed red paper flakes

salt to taste

To Make:

1. Wash the Swiss chard and cut into 1 inch strips. Separate the thick and tough stalks from the leafy strips.

2. Bring water and 1 tablespoon of salt to boil in a large sauce pan.

3. Cook the stalk sections in boiling water for 2 minutes. Stir in leafy sections and cook until the leaves are wilted and stalks are tender, about 6 minutes. Drain and set aside.

4. Heat olive oil, garlic, and red pepper flakes in a large skillet over medium heat until aromatic, about 3 minutes. Add the drained Swiss chard, cook and stir 2 minutes: season with salt to taste.

Now go make yourself an awesome dinner!