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Shrimp Etoufee' Chicken Italiano

BROADCAST DATE: 06/13/04

Shrimp Etoufee'
From the Kitchen of:
Chef Kevin Tate of Kevin's Two Boots

¼ c. vegetable oil
¼ - ½ flour
2 c. water
2 Tbs. vegetable bouillon
1 tsp. Mrs. Dash
1 tsp. Cajun spice
2-3 dashes hot sauce, Louisiana hot sauce
1 tsp. Worcestershire sauce
½ lb. tiger shrimp
1 c. trinity mix (sweet peppers, Maui onions and celery)
In a large skillet, heat oil just until slightly smoking. Quickly whisk in four until golden brown and the consistency of peanut butter. Slowly add water until you get the consistency of smooth gravy. Add next 5 ingredients and whisk until well blended. Meanwhile, heat a separate skillet (non-stick) and sauté shrimp until slightly pink. Add vegetables and toss lightly, about 1 minute. Add sauce and toss to coat. Serve as is or over rice. 

Chicken Italiano
From the Kitchen of:
Chef Kevin Tate of Kevin's Two Boots

¼ lb. boneless chicken tenders, sliced into strips
¼ c. sweet bell peppers, sliced into strips
¼ c. Maui onion, sliced into strips
4 large mushrooms, sliced
4 Tbs. butter
2 Tbs. extra virgin olive oil
¼ tsp. garlic pepper
¼ tsp. Mrs. Dash
1 pinch salt, to taste
¼ c. white wine
1 Tbs. lemon basil (may substitute sweet basil)
1 lb. cooked linguini
In a large skilled, heat olive oil and add chicken, tossing constantly. Add vegetables except mushroom and basil. Add garlic, peppers, Mrs. Dash and salt. Add butter, mushrooms and basil. Toss to coat all ingredients. Add wine to deglaze and pasta. Toss lightly and serve.