Today we're making my Cajun style shrimp Alfredo the shrimp are really flavorful And I really like to cook them first With all the seasonings on them and then Put them aside doing this flavors the Oil and all of the little bits that kind Of stuck to the bottom of the pan while You're were cooking the shrimp flavor The oil they flavor the butter and then They end up flavoring the vegetables I Would definitely say the hardest part About this recipe is just not eating all The shrimp while you're cooking Everything else I love adding cre Mustard into this dish it's just so Delicious adds a really nice Tang to This dish if you wanted you could Definitely make this dish vegetarian and Not use any shrimp at all and then just Add the seasonings that you would to the Shrimp to the vegetables super easy
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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