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La Belle Cuisine
Mr. B's Fettuccine with Shrimp and Tasso
Mr. B's Bistro - New Orleans
Bon Appetit June
1987
Bon Appetit - One Year Subscription
1/4 cup clarified butter
16 uncooked medium shrimp,
peeled, deveined
1/4 cup 1-by-1 1/2-inch strips tasso *
or smoked ham
Creole
Seasoning
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
mustard
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
* tasso
- 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
Index - Pasta Recipe Archives
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