Page 52 - March & April

50 MYROUSESEVERYDAY MAY | JUNE 2013
Shrimpetti
(Creole Italian Shrimp & Spaghetti)
WHAT YOU WILL NEED
4 medium onions, chopped fine
2 tablespoons Rouses olive oil
2 small cans tomato sauce
2 small cans tomato paste
4 tablespoons minced garlic
3 tablespoons minced fresh basil or 3 teaspoons dried
Creole seasoning to taste
Sugar to taste (optional)
2 pounds peeled, deveined wild-caught Louisiana shrimp
32 ounces dried spaghetti
Rouses garlic bread
*You can use any count shrimp from 45-50 count and larger. We like
21/25 for this recipe.
HOW TO PREP
In a large Dutch oven set over medium-high heat, sauté onions in olive
oil until translucent. Add tomato sauce and paste and cook until paste
is melted. Add 6 cups water; bring to a boil. Add garlic, basil, Creole
seasoning and sugar. Reduce heat to low; cook for 2 hours. Just before
the sauce completes cooking, cook the spaghetti according to package
directions. Drain; reserve 2 cups of the cooking water. Add shrimp to
sauce; increase heat to medium and cook until shrimp are pink, about
8 minutes. Add pasta to pot with shrimp and sauce. Toss thoroughly
to coat, adding pasta cooking water as necessary if mixture becomes
too thick. Correct seasoning with Creole seasoning. Serve with Rouses
garlic bread. (Serves 8)
more RECIPES
Shrimp & Guacamole Crisps
WHAT YOU WILL NEED
2 small ripe avocados
1 tablespoon minced red onion
1 small clove garlic, minced or pressed through garlic press
½ small jalapeño chile, minced (about 1 1/2 teaspoons)
2 tablespoons minced fresh cilantro leaves
Rouses salt to taste
1 tablespoon lime juice from 1 lime
2 dozen 21/25 count wild-caught Louisiana shrimp, peeled,
boiled and chilled*
2 dozen black bean crackers or chips
Fresh dill, chopped, for garnish
*We used a larger size, but if you prefer,
you can substitute a different count
HOW TO PREP
FOR THE GAUACMOLE
Halve both avocados, remove pits, and scoop flesh into medium bowl.
Using fork, lightly mash the avocado with onion, garlic, jalapeño,
cilantro until just combined. Season with salt, sprinkle lime juice and
mix lightly with fork.
FOR THE CRISP
Top each black bean cracker or chip with a teaspoon of fresh guacamole
and a boiled shrimp. Garnish with fresh dill. (Serves 6)