Who doesn’t love Shrimp Scampi! Technically Scampi are tiny lobster like crustaceans with pale pink shells also called langoustines. Typically, most restaurants in the United States serve shrimp in place of the scampi, but the name of the dish remains the same. The secret ingredient that really elevates this dish is the slow roasted tomatoes. The intense and concentrated flavors from this technique give this dish its robust flavor. Have you ever tried using an Infused Olive Oil? These come in handy when you want that quick burst of flavor! I simply tossed the tomatoes with our Basil Infused Olive Oil for that garden fresh basil aroma. We then created a classic sauce using cream, white wine, fresh garden herbs, and then seasoned the dish with our Rack Ragin’ Cajun Seasoning…The perfect flavor profile for shrimp! Pairs perfectly with our Lemon Pepper Fettuccini Pasta!
Cajun Shrimp Scampi with Roasted Cherry Tomatoes
Roasted Tomato Ingredients
• 1 ½ T. Zesty Moose Basil Infused Olive Oil
• 1 lb. cherry tomatoes whole
• 1 tsp. salt
• ½ tsp. black pepper
• 4 T. olive oil, divided
• 2 garlic cloves, minced
• 2 shallots, minced
• 1 T. Zesty Moose Rack Ragin’ Cajun Seasoning Blend
• 1 C. white wine
• 1 C. heavy cream
• 1 lb. large shrimp, peeled and deveined
• ¼ C. chopped fresh chives
• 3 T. fresh parsley, chopped
• 1 Package Zesty Moose Lemon Pepper Fettuccini Pasta
Cook the pasta to al dente 3-4 minutes in boiling salted water drain and set aside.
Toss the cherry tomatoes with the Basil Infused Olive Oil and season with salt and pepper.
Spread tomatoes evenly onto a baking sheet sprayed with a non-stick cooking spray and roast in a 400 degree oven for 15-20 minutes or until tomatoes slightly collapse.
Remove from oven, and set aside.
Season the shrimp lightly with a little Cajun Seasoning.
In a skillet over medium heat, add 2 T. of olive oil and sauté the shrimp for 3 minutes. Remove from pan and set aside.
In the same skillet, add the remaining 2 T. of olive oil and sauté the garlic and shallots until onions are translucent. Add in the tomatoes and remainder of Cajun Seasoning and sauté for 1-2 minutes.
Pour in the wine and loosen the bits from the bottom of the pan. Bring to a simmer.
Add the cream and return to a simmer for 1 minute.
Add the shrimp, chives and parsley. Serve over Lemon Pepper Fettuccini.
Total Time: 1 Hour
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Deviled Eggs or Eggs Mimosa (French) are hard-boiled eggs, shelled, cut in half, and the yolks are then mashed and mixed with a variety of other ingredients. The flavorings and seasonings vary from the traditional mayonnaise and mustard version to the more sophisticated and contemporary versions that include a wide range of ingredients such as shrimp, smoked salmon, sardines or caviar. Here is my contemporary version of Deviled Eggs seasoned with our Chili Lime Finishing Salt. The avocado adds a rich and smooth texture to the palate. This “devilicious” hors d’ oeuvre is finished with a sweet and delicate piece of roasted, seasoned shrimp. This would be a perfect side or starter to serve up for your St. Patrick’s Day celebration!
Chili Lime Shrimp & Avocado Deviled Eggs
• 6 eggs, hard boiled
• 6 large shrimp, peeled and deveined
• 1 avocado
• 1 ½ tsp. lime juice
• 3 T. mayonnaise
• 1 tsp. Zesty Moose Chili Lime Finishing Salt
• 2-3 tsp. olive oil
Peel and devein the shrimp, set aside.
Slice hard boiled eggs in half
and scoop out yolks into a bowl.
Add the avocado to the bowl and mash the eggs together with the avocado. Add in the lime juice, mayonnaise and Zesty Moose Chili Lime Finishing Salt. Blend to a smooth consistency. Generously fill each egg with the mixture and place directly into the refrigerator until firm. Preheat the oven to 400 degrees. Line a baking sheet with aluminum foil and spray with a non-stick cooking spray.
Place shrimp in a bowl and drizzle with olive oil, season with Chili Lime Finishing Salt and gently toss to combine. Place the shrimp in the oven and roast until pink, firm and cooked through, about 6 minutes. Remove from the oven and let cool, then cut shrimp in half. Remove the eggs from the refrigerator and place one cut piece of shrimp on top of each egg to garnish. Lightly season each egg with the Chili Lime Finishing Salt.
Yield: 4 Servings
Total Time: 47 Min.
Prep Time: 25 Min.
Cook Time: 22 Min.