Ingredients:
4 lbs Extra large shrimp, peeled and deveined
3-13.5 oz cans diced tomato in juice
1 cup finely chopped shallots
4 jalapeño peppers, seeded, pith removed, cut into 1/8" dice
1 medium onion, finely chopped
1/2 cup butter
2 T cajun seasoning - such as Zatarain's
1 T red pepper sauce
1 pint sour cream
1 cup white wine
1/4 cup olive oil
Salt and pepper to taste
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Directions:
In a large sauté pan, melt the butter and add the chopped onions, shallots and jalapeño pepper. Cook over medium heat until onion is translucent. Add tomatoes with juice and wine. Lower heat, allowing the liquid to simmer and reduce to about two-thirds of its original volume - about 15-20 minutes. Add cajun seasoning, hot pepper sauce, then season with salt and pepper to taste. After adjusting seasonings, remove from heat for 5-10 minutes, then add sour cream - stirring to completely incorporate.
In a second heavy skillet, heat the olive oil over medium high heat and quickly sauté the shrimp until they just turn pink. As soon as they are just pink, remove from heat immediately. Drain excess liquid and turn into cream sauce. Gently blend the shrimp into the sauce and serve immediately over pasta.
Serves 6-8 firefighters.
Captain Jay Iacone
Fairfax County Fire Department
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