A Chef!
After working all day, the last thing I feel like doing
is coming home and cooking dinner.
Lucky for me, after purchasing a new set of
Cutco knives,
Sean has decided he would like to
try his hand at cooking.
Who knew he would be an excellent cook?
Last night I came home to a completed dinner,
right down to the wine, prepared by Sean
and his assistant (my mom).
Mom is more of the consultant/cleaner upper.
It is always nice
to have someone clean up behind you,
and she has been doing that for me for years.
Spicy Cajun Scallops and Shrimp with Angel Hair Pasta
This recipe includes asparagus and fresh tomatoes.
The recipe didn't call for shrimp, but Chef decided it would
be a welcome addition.
The salad was loaded with all of the best goodies.
Luckily we had a bottle of chilled wine for the occassion.
Kristi joined us and we all ended up belonging to the
Clean Plate Club.
Thank you Sean for the delicious treat.
Here is Sean's recipe from Recipezaar
Pam cooking spray for grilling
1 cup fat free half and half (it called for heavy cream)
2 T cajun seasoning (divided)
1 lb large scallops (I think he used a 3 lb bag)
1 bag of Trader Joes frozen shrimp
1 large head of garlic
6 roma tomatoes cut in half
8 oz fresh asparagus trimmed
12 oz angel hair pasta cooked (we used wheat)
1/4 cup chopped fresh parsley
Spray grate of outdoor grill, utensils and 2 large metal skewers with Pam for Grilling
Preheat grill to medium heat.
Whisk together half and half and 1 tablespoon Cajun seasoning in heavy saucepan.
Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
Thread scallops and shrimp onto prepared skewers.
Sprinkle scallops and shrimp well with remaining Cajun seasoning; set aside.
Spray garlic, tomatoes and asparagus well with cooking spray.
Grill until well marked on each side; set aside to cool.
Grill scallops and shrimp about 4 minutes on each side or until opaque.
Pop garlic out of skin; chop garlic cloves and tomatoes.
Cut asparagus into diagonal slices.
Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
Snap off the woody stems of asparagus before grilling.
Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
Enjoy!
I decided to add this post to Foodie Friday so a big
thank you to Designs by Gollum for hosting and thanks
for visiting.
Preheat grill to medium heat.
Whisk together half and half and 1 tablespoon Cajun seasoning in heavy saucepan.
Simmer on grill until slightly reduced, stirring frequently, about 5 minutes.
Thread scallops and shrimp onto prepared skewers.
Sprinkle scallops and shrimp well with remaining Cajun seasoning; set aside.
Spray garlic, tomatoes and asparagus well with cooking spray.
Grill until well marked on each side; set aside to cool.
Grill scallops and shrimp about 4 minutes on each side or until opaque.
Pop garlic out of skin; chop garlic cloves and tomatoes.
Cut asparagus into diagonal slices.
Toss vegetables with scallops, hot cooked pasta, Cajun cream sauce and parsley.
If using wooden skewers, soak in water at least 30 minutes before using to prevent them from burning.
Snap off the woody stems of asparagus before grilling.
Use toothpicks to connect stalks and make an asparagus 'raft' for easiest grilling.
Enjoy!
I decided to add this post to Foodie Friday so a big
thank you to Designs by Gollum for hosting and thanks
for visiting.
