Shrimp Regatta

This is a great healthy, colorful, summer dish. Bursting with flavor, it's one of the few pasta dishes I keep in my regular rotation.

Ingredients: 

1 bag or box of penne pasta

1 bag ~ 30 shrimp -peeled and deveined, precook with Tony's 

1 tomato -diced

3 cups (1bag) spinach

2 Tbs Pesto

2 Tbs Gorgonzola

1/4 cup walnuts or pecans -diced

1. Cook pasta per the directions

2. Cook Shrimp until pink

3. When pasta is cooked, drain and add all other ingredients. Stir until spinach wilted

4. Add Gorgonzola last

Crawfish Corn Bisque

Living in Boston I have to ration my Louisiana crawfish. I only use it for my absolute favorite recipes and this is one of them! The original recipe calls for 2 cups of Heavy cream. So, I have changed this recipe up ALOT to make it more hearty and healthy.

To season the crawfish: 

(I do this first and put in the fridge)

Tony Chachere's 

    If you do not have this can use:

         1/4 tea. seasoning salt

         1/8 tea. garlic powder
         1/8 tea onion powder

         dash cayenne 1 can creamed corn

1 can whole kernal corn

1 cup light cream (I have made this recipe with 2 cups of skim milk and no cream and it turns out great too, just thinner)

1 cup skim milk 

3 Tbs. butter
1/2 onion, minced
1/2 bell pepper, minced
1 stalk celery, minced
1 clove garlic, minced

1-2 stalks chopped green onions (optional)

saute onion, bell pep., celery, and garlic and butter

cook down

Add creamed corn and simmer for 30min
Add a small amount of sugar (1 tea)
Stir in cream and milk 
Adjust quantity of milk to get desired consistency
Cook over med low until hot ~10 min
Add crawfish, cook 5-10 min 
Garnish with green onions.

enjoy!

Serving suggestion. Serve over crab cakes.