When I met my husband he was seriously just a meat and potatoes kinda guy. I could not believe what a limited exposure he had to different types of foods. He didn’t eat many vegetables aside from corn and wouldn’t touch any type of seafood with a ten foot pole! At the time I was a vegetarian and loved seafood so trying to satisfy both our likes made cooking a real challenge. Luckily for me, he really loves me so he has always been willing to give new foods a try. 🙂 Now he eats just about everything and when our children are being picking he tells them how he use to be. Haha
I grew up in Texas and shrimp was huge there. At the marina, down by the bay you could buy fresh shrimp off the shrimp boats docked there. How awesome is that?! So fresh steamed shrimp was a regular in our home. When the family would get together and make big shrimp boils. Those were the best!
Shrimp is a great source of protein. They are low in fat, contain omega-3 (DHA, EPA), vitamin B12, iron, magnesium, phosphorus, and zinc. Shrimp are also a good source of selenium. Selenium is a trace mineral that has antioxidant properties. It works to protect against cells from free radical damage. Shrimp also have an antioxidant called astaxanthin. Astaxanthin is the primary color pigment in shrimp, it’s what gives them their red and orange shades.
Cajun Pasta Jambalaya
I’ve made jambalaya for years. This version is cajun style dish made with shrimp, sausage, peppers and onions. Yum!
2 tablespoons olive oil
1 pound andouille sausages or other fully cooked smoked sausages, sliced
1 small white onion, chopped
1 large red bell pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, chopped
1 bay leaf
2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon Cajun seasoning
1 28-ounce can crushed tomatoes with added puree
1 14 ½ -ounce can diced tomatoes in juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 pound farfalle (bow-tie) pasta
1 1/2 pounds uncooked large shrimp, peeled, deveined
Heat 2 tablespoons oil in heavy large pot over medium heat. Add sausages; sauté until light brown, 5 minutes. Using slotted spoon, transfer sausages to paper towels. Pour drippings from pot; discard.
Add onion and next 8 ingredients. Cover and cook until vegetables are almost tender, stirring often, about 8 minutes. Stir in crushed tomatoes and diced tomatoes with juices and bring to boil. Reduce heat, cover and simmer 15 minutes to blend flavors. Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer. Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes. Discard bay leaves. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta. Serve pasta topped with jambalaya.
With young kids I alter the heat but you can kick it up to your own liking. You can also serve this over rice or with quinoa and it is just as delicious.