This is a spectacular dish bursting with flavor. All of these gorgeous, bright colors are really exciting (it makes me look so forward to the fresh vegetables of summer, especially corn… yum.). And can I quickly touch on the fact that it was a 70 degree evening with a perfect sunset? I even have proof! Summertime, please don’t keep us waiting!
There’s something so magical about sunsets. I’m admittedly a sunset addict. But this dish is also magical, so let’s get back to the real star here: this is such a fun dish with amazing spice. Although some may choose to serve over pasta (i.e. your cajun shrimp pasta) – I generally steer clear of pastas and starches – which is originally what inspired the zucchini ribbons (to use in lieu of the pasta). Sheesh, that was a lot of ‘pastas’. You can really use zucchini as a substitute for any wonderful pasta dish! So when you see these juicy burgers and decadent sandwiches it’s more than likely that it’s the sous chef’s dinner :-)! But I recently ordered a spiralizer, which is a tool that actually allows you to make pasta-shaped vegetables such as sweet potatoes, zucchini, etc. And I just can’t wait. Sweet potato pasta with a roasted red pepper cream sauce, anyone?
Let’s not get off track here: this dish is absolutely amazing. My sous chef requested we put this is in our weeknight dinner rotation. But really, since I’ve started the blog there hasn’t been much of a rotation! But he enjoyed it so much, I’ll have to sneak it in for him. Well, let’s begin!
Cajun Shrimp with Garden Vegetables in a Southwest Cream Sauce:
- 1 lb. jumbo shrimp
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup parmesan cheese
- 5 tablespoons cajun seasoning
- 1 shallot, minced
- 3 cloves garlic, minced
- 1/2 cup basil, diced
- 1 cup grape tomatoes, quartered
- 5 zucchini or squash, shaved into ribbons
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1/2 cup green onions, sliced
Let’s begin by prepping all of our goodies. Shave your zucchini and squash into beautiful ribbons.
Then, thinly slice the peppers, basil, garlic and shallots.
Quarter the tomatoes.
Peel and devein your shrimp and season with salt and pepper.
Okay, we have successfully prepped our goodies! Very exciting.
Next, let’s get our sauce started. In a medium sized saucepan combine white wine, chicken broth and heavy cream. Whisk in the cajun seasoning and bring to a boil.
Once a boil has been reached, return to medium-low heat and add your parmesan cheese. Let thicken (as always, if it hasn’t thickened to your liking feel free to whip up a cornstarch slurry).
Now we turn to our beautiful vegetables. In a large saute pan heat 1 tablespoon butter and 1 tablespoon olive oil. Add your peppers, shallot and garlic.
After about 5-7 minutes add the shrimp.
After the shrimp begin to cook – about three minutes – add the tomatoes.
Finally, add the zucchini ribbons and nestle amongst the other vegetables.
It’s finally the moment of truth. Let’s incorporate the spicy, creamy sauce into our shrimp/vegetable combination. Mix and incorporate well.
Garnish with green onions and well, yum…
Now, now, now. Of course we wouldn’t forget our cherished wine pairings. This creamy, luscious shrimp and vegetable dish pairs wonderfully with the 2010 Wild Horse Unbridled Chardonnay. The right amount of oakiness with undertones of vanilla and lemon custard. Perfectly balances the delicious goodness of this dish.
Enjoy!
