Cajun French: la chevrette (la shuv-ret) – shrimp
Pasta is a staple in our pantry and we are always looking for ways to make a pasta dish interesting. What was to be just another tomato sauce and pasta evolved into a dish with depth of flavor. There was fresh corn in the refrigerator so that went in. Laurie had Kipper Snacks for lunch and one was left, so it was mashed and into the sauce it went along with red wine. The sauce is full of flavor with a depth of richness.
Mais C’est Bon!
Enjoy!!
Ingredients:
Olive oil
1 medium onion
7 cloves garlic
3 small sweet peppers
1 jalapeno pepper
7 small mushrooms
1 ear corn, kernels removed
1 jar pasta sauce, 24 oz
1 Tbl sweetener (Splenda, sugar, etc.)
1 Kipper, mashed
¼ – ½ cup red wine
12 medium shrimp
Salt
Cayenne pepper
Paprika
8 oz pasta
Cook pasta according to package
Add corn cob to boiling water
Reserve ½ cup cooking liquid
Drain and discard corn cob
Place pasta back in cooking pot
Add a little olive oil and mix
Slice onion, garlic, peppers and mushrooms
Remove kernels from corn cob
Heat 2 tsp olive oil to medium in cast iron or other heavy skillet
Sauté vegetables except corn until tender
Add corn and continue sautéing
When vegetables are tender, add pasta sauce and sweetener
Cook over medium until thick
When starting to thicken, add mashed Kipper and wine mixing well
Continue cooking until thick
Lay shrimp on sauce, season with salt, cayenne pepper and paprika
Put sauce over shrimp and cook until shrimp are pink
When shrimp are cooked, add sauce to cooked pasta and mix well
If needed add a little reserved cooking liquid
Serve and enjoy
Note: Leave shrimp out and it makes a great vegetarian dish
