Cajun Creamy Shrimp Asparagus Spinach and Gigli Alfredo with Pan Seared Ahi Tuna

This dish was super easy to execute and may soon replace your regular go-to Alfredo dish.  

With the help of an amazing spice blend called Cajun Street by Urban Accents, my delicious and creamy seafood pasta went from ordinary to extraordinary with just a few shakes, Actually it was about a palmful, I love a good kick and spice forward dishes.  I added blanched spinach and asparagus to the recipe because they are vibrant, nutritious and tasty, not to mention on sale at the time lol.  I sprinkled the Ahi Tuna filets liberally with this spice and a scant amount of Himalayan Pink Salt and  cracked Tri Color Peppercorns to round it out, before pan searing to medium to medium well and letting it rest.  

I also used a pasta shape that was totally new to me, thanks to the Gourmet/Artisan Goods section of Beals, formerly known as Burkes.  Gigli pasta translates to "lilies", because of it's bell or corkscrew shape, with the ruffled edges. It is pronounced 'GEE-LEE'.  I found that this pasta cooked super quickly, in about 6 minutes, such that I had to keep a close eye on when to run cold water over it, to stop the cooking process.  Be sure to be mindful of  when you are cooking with Gigli and other pastas with delicate shapes.   

The shrimp are of the medium sized Argentine variety, toothsome and visually appealing to the dish as a whole.  I like to keep the tail on for ease of handling and aesthetic.  My girls prefer the tails removed so they can just dig in, so I end up removing their shrimp tails before serving them.  My mom refuses to eat shrimp at all.  She says they look like 'grub worms', hard pass haha.  Mom is hilarious, I told her 'Gee, Thanks for that visual Mom, now I get to think about that every other time I use shrimp in  a recipe'.  No matter which way I serve them, Mom is not having it, I actually stopped trying to get her to come around, and prepare separate dishes alongside the main dishes featuring shrimp.  Oddly enough, she will eat Oysters, or should I say the fried, crispy, breaded outer portions, as tiny as that is, with everything at or near the center removed to sit in a small mound that will have accumulated on her plate or hidden away in her dinner napkins.  My Mom... I wouldn't trade her for two worlds.....

The Cajun sauce is a real gem and brings all of the other ingredients together most harmoniously.  There's plenty of valuable veggies too.  The tuna is an added plus and was prepared alongside this dish and I just chunked a portion and added it to the top, adding more layers of flavor and seafood fantastic-ness, but of course that is a decision you can make specific to your likes and dislikes.  I think you will enjoy it both ways. 

 

Recipe:

1 lb. Gigli pasta, cooked in salted water, to al dente and shocked, about 6 minutes

1 lb. large raw shrimp, peeled, cleaned and rinsed, tails on

1 lb. Ahi tuna, uncooked and portioned

1 lb. fresh asparagus, trimmed and cut into diagonals by thirds

1 pkg. or 5 oz. fresh Spinach, stems trimmed if needed

2 c. half and half

1 c. 2% milk

1 c. chicken, veggie or seafood stock

1 1/2 c. shredded Mozzarella cheese

1/2 c. grated Parmesan cheese

1 tsp. onion powder 

1 1/2 tsp. fish sauce, optional

4 cloves garlic, pressed or finely minced

1/4 c. yellow onion, small dice

1/2 stick or 4 oz. unsalted butter

Olive Oil (EV) for drizzling

1/4 c. AP flour

2 tbsp. Cajun spice or to taste, plus more for seasoning Tuna 

SPST (Salt and Pepper to Suit Taste) (I use Himalayan Pink Salt, Fine Grain)

Directions:

You may blanch the asparagus and spinach in your pasta water for 2 minutes (asparagus) and 30 seconds(spinach) then shock in cold water to save on cleanup and be more efficient.  This occurs after the pasta is removed. In the meantime, toss the peeled shrimp in the fish sauce and set aside.

In a large sauté pan over medium heat,  melt butter and drizzle in about two turns of the pan of Olive. 

Once melted and small bubbles are forming, add fresh onion and garlic.  Simmer for about 6 minutes until onions are translucent and fragrant, then sprinkle in flour.  

Cook out the flour for about 2 minutes, stirring often, then add the stock. 

Stir vigorously to combine, then add half and half and milk.

Stir continuously and add shrimp, cooking in sauce until pink and curled, about 3 minutes, remove from sauce base to add later with pasta.

Add cheeses, onion powder and Cajun seasoning and blend until smooth.

Check seasonings and SPST.

Add Pasta, asparagus, spinach and shrimp and fold until well coated and balanced. 

Simmer for a couple of minutes to marry flavors.  

Top with seared Ahi Tuna portions or chunks as desired, optional

Finish with a drizzle of Olive Oil and additional Cajun seasoning, optional.

Serve Immediately. 

Makes 8 to 10 main dish servings.

 

Foraging: Black Morel Mushroom Omelet w/ Fresh Asparagus and Aged Gruyere

It's foraging time for Morel mushrooms and I must say, I hit the proverbial jackpot!  In all my years of hunting with my best mate and his family, as well as more recently, my sister Bonnie and brother in Law Jackie, this time I was alone and happening by a location where I'd previously photo documented around 30 other types of mushrooms, most I never knew existed.  I was mid sentence describing the mushrooms I'd logged before, when my eyes beheld one large elusive and magical morel, standing tall within 10 feet of my car window.  I immediately stopped my vehicle exclaiming how I thought I was certain that I'd finally found a morel, after 3 long years.  

I  hustled from the car , explaining what was happening to my cousin Bradley, who happened to join me during tasking earlier in the day.  I looked around from the first morel and the impromptu hunt went into full swing! I was ecstatic, scurrying to and fro, shouts of joy on repeat for the next 30 minutes.  In all, we accumulated just over 120 morel mushrooms, and made up for all those years, of hoping and wishing upon the mushroom star, I felt like a champion, with a glow of satisfaction for the remainder of the day.  

That was Tuesday. The following recipe is derived from the morels I found with my kiddoes yesterday, for class outside. They even found a couple each and I was super stoked for them. We found around 25 yesterday at the same location. 

If you are a mushroom enthusiast, I hope you get a chance to feel the excitement and get your hunt on , I have a hunch that the 'Hickory Chickens' are running rampant this year! Happy Hunting!

Recipe:

For One Omelet

1/2 c. morels, (soaked in salted water for 5-10 minutes, swished, squeezed dry and placed on paper towel)

Halve Morels

1 pat butter

 Olive oil for drizzling

SPST (Salt and Pepper to Suit Taste

3 large eggs

1/4 c. asparagus tips

Aged Gruyere to taste, optional

Saute morels and asparagus over medium high heat with butter and a drizzle of olive oil

Remove from pan after about 2 minutes, and add beaten eggs to pan.

Swirl and shake pan and turn heat down to medium. 

Flip egg before adding Morels and Asparagus to one side of the egg.

Remove from heat.

Grate or Shave a scant amount of cheese over veggies.

Fold the unadorned side onto the deliciousness. 

If you would like this recipe and future posts delivered right to your mailbox, simply join us by adding your email in the subscription section at the top of the web version!  Thanks in Advance.

Best,
D. Smith :)

Fun Fruits: Sprite Melons

I absolutely adore supermarkets.  When permissible, I will spend extensive time there, checking out new products and items, especially in the produce department.  I make it a point to read the information posted on the vegetables and fruits that are  unfamiliar to me.  Additionally, when my budget allows, I purchase the item and do my own flavor profile to lock into my mental Rolodex. My first job was in a supermarket and became my beginning registry for the copious amounts of fruits and vegetables that I can recite to this day.  On that note, I visited a Kroger in the Smith Mountain Lake area the other day and became familiar with yet another member of the melon family, The Sprite Melon.  This fruit has origins in Japan and has been successfully cultivated in our own backyard of North Carolina since the early 1990's .  When ripe, this fruit  is about the size of a grapefruit. 

The flesh of this melon is ivory to cream and can become a pale yellow with striations and mottling on the outside when fully ready to consume.  The striations are caused by the sugars within the melon that are approximately 18% percent higher than that of other melons.  The Sprite Melon has 150% of the daily allowance of Vitamin C per serving and no calories from fats.    The taste is said to resemble a cross between a honeydew and a watermelon, and some suggest a hint of pear.  The flesh is quite firm with an almost crisp, crunchy bite like that of an apple.  The particular fruits I tried, were very reminiscent of just that.  The sweetness was not as pronounced, but it also lacked the tell-tale mottling on the outside.  This fruit is generally served as a dessert and it's size makes for convenient servings for individuals.  

My family really enjoyed the Sprite Melon, especially Genesis my 6 year old.  I certainly did and found it paired exceptionally well with Cambozolo cheese, with which I used  to create the following recipe.  The freshness of this salad is impeccable, showcasing this melon and other fabulous vegetables with delicate as well as bold flavor profiles and a citrusy vinaigrette!   If you don't get a chance to try the recipe, please don't miss the opportunity to try this melon as is, it will lift your spirits in a Spritely fashion!
Asparagus and Sprite Melon Salad w/Cambozolo and Pancetta
1 lb. petite asparagus, blanched and chopped on bias
2 sprite melons, halved and de-seeded, hollowed out slightly, the bottom shaved enough to sit flat
2 oz. Pancetta, small dice
1 tbsp. shallot, finely chopped
2  oz. Cambozolo cheese
zest of 1 lemon
For Vinaigrette:
juice of 1 large lemon, about 2 tbsp.
1 tbsp. olive oil
2 tsp. Agave Nectar
SPST
In a cast iron skillet over medium high heat, saute Pancetta until golden, about 4 minutes, and add shallot.  SPST.  Saute  for 1 more minute. Turn off heat .
In a medium bowl, add asparagus, zest of lemon, about 1/2 c.  Sprite Melon flesh chopped (from the hulled  out portion), and vinaigrette, that has been combined in another small bowl.  Toss until well coated. SPST.  Toss with Pancetta and shallot mixture.  
Spoon into Sprite Melon bowls.  Divide cheese equally atop the two salads.  

Sprite Melon Salad w/ Asparagus, Cambozolo and Pancetta

Serves 4.  Serve Immediately.  
This salad is presented in two bowls or 1 melon because that is all I had available after the taste testing and subsequent consumption of additional 'bowls'.  For presentation, serve in 4 melon bowls that have been de-seeded, but NOT HOLLOWED out, as the melon will create an appealing border around the asparagus salad and the fruit may be scooped out afterwards with a spoon by the person eating.   Use the fruit of a 5th additional melon to provide the portion for the recipe.
This makes for a gorgeous first course salad in 4 bowls or 2 main course salads if you follow the recipe above.