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Mr. B's Fettuccine with Shrimp and Tasso

 

 

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Mr. B's Fettuccine with Shrimp and Tasso

Mr. B's Bistro - New Orleans
Bon Appetit June 1987

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1/4 cup clarified butter
16 uncooked medium shrimp,
peeled, deveined
1/4 cup 1-by-1 1/2-inch strips tassoicon*
or smoked ham
Creole Seasoningicon
2 green bell peppers, seeded and
cut into 1-by-1 1/4-inch julienne
2 red bell peppers, seeded and cut into
1-by-1 1/4-inch julienne
2 teaspoons minced garlic
2 large tomatoes, peeled, seeded and
cut into 3/4-inch dice
1 1/3 cups rich brown chicken stock **
4 teaspoons Creole mustardicon
3/4 cup (1 1/2 sticks) well-chilled unsalted
butter, cut into tablespoons
Salt and freshly ground pepper
3 tablespoons butter
1/2 pound spinach leaves
2 Creole or beefsteak tomatoes, sliced (1/2 inch)
4 ounces dried fettuccine, freshly cooked

* tassoicon - a spicy smoked Creole ham

** To make brown chicken stock, roast chicken parts and vegetables
for standard stock in 350-degree F. oven until brown, about 40
minutes, before proceeding with stock recipe.

Heat clarified butter in heavy large skillet over high heat. Add shrimp
and tasso. Sprinkle shrimp with Creole Seasoning. Stir 30 seconds. Add
bell peppers and garlic and stir 1 1/2 minutes. Add diced tomatoes and
stock. Boil until reduced by half, stirring frequently, about 5 minutes.
Mix in Creole mustard. Reduce heat to low. Whisk in 3/4 cup butter,
one piece at a time. Season with salt and pepper.
Meanwhile, melt 2 tablespoons butter in heavy large skillet over high
heat. Add spinach; season with salt and pepper. Stir until just wilted,
about 1 minute. Place mound of spinach on each side of each plate.
Melt the remaining tablespoon butter in same skillet. Sprinkle sliced
tomatoes with Creole Seasoning. Add to skillet and cook until heated
through, about 1 minute per side. Arrange two slices on each plate
between mounds of spinach. Add cooked fettuccine to sauce and stir
to coat. Roll pasta with fork and place in center of plates. Pour the
shrimp and tasso sauce over and serve immediately.
Serves 4.
The Mr. B's Bistro Cookbook:
Simply Legendary Recipes from New Orleans's
Favorite French Quarter Restaurant


More from Mr. B's Bistro:
Gumbo Ya Ya
Louisiana Crab Cakes
New Orleans Barbecued Shrimp
Pasta Jambalaya
Shrimp Chippewa
 

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