Cajun Shrimp and Potatoes With Fennel and Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ready, Set, Cook! Special Edition Contest Entry - This is my take on a traditional Cajun recipe. Using Simply Potatoes Diced Potatoes with Onion makes this a no fuss, no muss recipe. Ingredients:
1 (20 ounce) package simply potatoes diced potatoes with onion |
1 fennel bulb, trimmed and sliced (reserve fronds for garnish if desired) |
1/3 cup sun-dried tomato |
3 cups chicken broth |
1 bay leaf |
1 teaspoon ground cumin |
kosher salt |
fresh ground black pepper |
1 tablespoon butter |
1 tablespoon goat cheese or 1 tablespoon cream cheese, softened room temperature |
1/2 teaspoon fresh lemon juice |
1/2 teaspoon hot pepper sauce |
1 tablespoon olive oil |
1 lb large shrimp, peeled and deveined |
1 cup smoked sausage or 1 cup breakfast sausage, cooked and diced |
1 teaspoon fresh lemon juice |
hot pepper sauce |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a saucepan, combine Simply Potatoes© Diced Potatoes with Onions with sliced fennel, sun dried tomatoes, and chicken broth and bay leaf.
2. Bring to a boil, over medium high heat; reduce heat and simmer, covered, until potatoes and fennel are fork tender, about 10 to 15 minutes.
3. Drain cooking liquid and reserve.
4. Season potatoes and fennel with salt, pepper, and cumin; stir in butter, goat cheese, lemon juice, and hot pepper sauce.
5. Meanwhile, heat oil in a skillet over medium high heat; sear shrimp 1 minute per side.
6. Stir in 1 1/2 cups of the reserved potato and fennel cooking liquid and sausage; bring to a simmer and stir in lemon juice, hot pepper sauce, and chopped parsley.
7. Remove from heat as soon as shrimps are done (they will turn opaque and tighten up; add more potato/fennel liquid if too dry.
8. To serve: Divide potato and fennel mixture among serving bowls. Top with shrimp mixture and garnish with reserved fennel fronds, if desired.
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