Here is the first video in a series. A seafood series! Being able to catch or buy fresh seafood, is one of the best perks about living on the Mississippi Gulf Coast. Please join me, as I prepare a great, but very easy recipe from a local cookbook, called, "The Biloxi Seafood Cookbook".
|Cooked fettucini||2 Cup (32 tbs)|
|For creamy sauce|
|Onion||2 Medium , finely chopped ((Yellow / White))|
|Bell pepper||1 , finely chopped|
|Chopped parsley||4 Tablespoon|
|Butter||1 Cup (16 tbs) ((2 Sticks))|
|All purpose flour||1/4 Cup (4 tbs)|
|Freshly ground black pepper||To Taste|
|Half and half||1 Quart|
|Velveeta cheese||1 Pound|
|For grilled shrimp|
|Salt & pepper||To Taste|
|Roasted garlic grapeseed oil||2 Tablespoon|
|For garlic bread|
|Italian bread||1 , sliced|
|Butter||1/4 Cup (4 tbs) ((1/2 stick))|
|Garlic||4 Clove (20 gm) , minced|
1. Prepare the grill for cooking the shrimps.
For shrimp fettucine
2. Heat butter in a big pot, throw in onions and bell pepper and saute until onions become translucent. Throw in all purpose flour to the pot. Stir it in. Cook the sauce at low heat. Drop in chopped parsley into the pot. Let everything simmer at low heat for about 15 minutes.
3. Season the sauce with salt and black pepper.
4. Bring up the heat and drop half and half in the pot along with velveeta cheese. Stir it all in. Cook with the lid put on.
5. Meanwhile, season shrimp with salt, pepper. Coat with roasted garlic grapeseed oil. Grill the shrimps on the grill until they turn pink.
6. Drop in cooked fettucini into the sauce. Stir it in. Throw in the shrimps and blend that in as well. Cook for a couple of minutes.
7. Empty the contents of the pot into a baking dish. Bake the fettuccine at 350 F in the oven until everything is heated through.
For garlic bread
8. Heat butter in a pan, saute garlic.
9. Toast italian bread slices on both sides. Brush garlic butter on one side.
10. Serve italian garlic bread with grilled shrimp fettuccine. Enjoy!