{"id":424,"date":"2008-12-10T16:54:40","date_gmt":"2008-12-10T20:54:40","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=424"},"modified":"2010-03-15T13:30:20","modified_gmt":"2010-03-15T17:30:20","slug":"shrimp-monique","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/shrimp-monique\/","title":{"rendered":"Shrimp Monique"},"content":{"rendered":"

\"ShrimpJust something created last night with some fresh shrimp available and we had a hankering for some pasta too! This light tomato based sauce also has some spinach and a sprinkling of fresh grated Parmesan cheese and blue cheese crumbles adds a twist of innovation and flavor. Served over fresh al dente angel hair makes this a real treat. Monique has another shrimp spaghetti recipe that she makes in a more traditional tomato sauce preparation so I named this version in honor of her.<\/span><\/p>\n

\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
<\/span><\/strong>
\nIngredients <\/span><\/strong><\/td>\n<\/tr>\n
1<\/span><\/td>\nLb.<\/span><\/td>\nAngel Hair pasta, cooked to al dente package directions<\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nTbsp<\/span><\/td>\nOlive oil<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nCups<\/span><\/td>\nOnions, diced<\/span><\/td>\n<\/tr>\n
1<\/span><\/td>\nTbsp<\/span><\/td>\nItalian Seasoning<\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nTbsp<\/span><\/td>\nOregano <\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nTbsp<\/span><\/td>\nParsley, chopped <\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nTbsp<\/span><\/td>\nGarlic<\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nCup<\/span><\/td>\nPinot Noir or red wine<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nCups<\/span><\/td>\nTomato sauce<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nCups<\/span><\/td>\nStewed tomatoes<\/span><\/td>\n<\/tr>\n
\u00bd<\/span><\/td>\nLb.<\/span><\/td>\nSpinach leaves<\/span><\/td>\n<\/tr>\n
2<\/span><\/td>\nLb.<\/span><\/td>\nShrimp, medium, peeled and deviened <\/span><\/td>\n<\/tr>\n
To taste<\/span><\/td>\nSalt and pepper<\/span><\/td>\n<\/tr>\n
To taste<\/span><\/td>\nParmesan cheese shredded and blue cheese crumbles<\/span><\/td>\n<\/tr>\n
<\/span><\/strong>
\nPreparation Steps<\/span><\/strong><\/td>\n<\/tr>\n
1.<\/span><\/td>\nHeat a little olive oil in a very hot saut\u00e9 pan and add the onions to saut\u00e9 until tender then add the herbs and stir will until aromatic and well mixed.<\/span><\/td>\n<\/tr>\n
2.<\/span><\/td>\nAdd the garlic and stir well then pour in the red wine and allow to reduce to au sec (almost dry).<\/span><\/td>\n<\/tr>\n
3.<\/span><\/td>\nAdd the tomato sauce and stewed tomatoes and bring to a simmer.<\/span><\/td>\n<\/tr>\n
4.<\/span><\/td>\nFold in the spinach leaves and then add the shrimp and cook until shrimp are pink.<\/span><\/td>\n<\/tr>\n
5.<\/span><\/td>\nSeason to taste with the salt and pepper and serve portions over the angel hair pasta and garnish with the two cheeses. <\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Just something created last night with some fresh shrimp available and we had a hankering for some pasta too!<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[13,163,54,11,17],"tags":[2051,2088,2049,39],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t