Jerry's Cajun Café

Chef Jerry Mistretta
6205 North Ninth Ave. Pensacola, FL
850-484-6962

Jerry's New Orleans Style BBQ Shrimp,
Shrimp And Andouille Fettucine, Crawfish Hebert

• 2 lbs. unpeeled tail-on shrimp (31-35 count)
• 1/2 lb. butter
• 3 cloves fresh garlic, minced
• 1 Tbsp. thyme
• 1 Tbsp. basil
• 1 Tbsp. oregano
• 1 tsp. parsley
• 2 Tbsp. Seafood Magic
• 2 Tbsp. Jerry's ZydeCajun seasoning
• 1 tsp. paprika
• 1 dash cayenne pepper (to taste)
• 2 Tbsp. black pepper (to taste)
• 4 oz. Louisiana hot sauce
• 2 oz. Tabasco sauce
• 1-2 Tbsp. worchestershire sauce
• 2 lemons, sliced
• 1 cup white wine

Rinse shrimp in cold water, pat dry and set aside. Melt butter in a large skillet and combine all ingredients except the shrimp. Bring mixture to a simmer, stirring frequently. Add shrimp. Turn heat to high and cook, stirring often, for 5-10 minutes until shrimp curl and turn pink. Do not overcook. Serve immediately. This recipes will serve 2-4 people. But you might want them all for yourself. And have a roll of paper towels close at hand. You'll need them!

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• 3/4 lb. shrimp, peeled and deveined (31-35 count)
• 1/2 lb. Andouille sausage (diced into bite size pieces)
• 4 cups fettucine
• 2 Tbsp. butter
• 1 tsp. minced garlic
• 1 cup diced green onions
• 1 dash fresh squeezed lemon juice
• 1 cup half and half
• 1 cup shredded provolone cheese
• 1 Tbsp. Seafood Magic
• 1 Tbsp. Jerry's ZydeCajun seasoning
• 1 tsp. basil
• 1 tsp. thyme
• 1/2 tsp. Melinda's Habanero sauce (optional)

Heat butter in skillet on medium gas heat for about 5-7 minutes. Add diced andouille, shrimp, garlic, a little green onion and saute until shrimp are almost cooked. Add lemon juice and seasonings. Reduce heat and add pasta after it has been drained. It is alright to leave a little water on pasta to keep it from drying out. Add the half and half and toss until it is blended well with the pasta and it brought up to temperature. Sprinkle both cheeses on top of the pasta and toss until it is blended in well and has been melted down to produce a delicious cheese sauce. Add in a few more green onions and a dash more of the Seafood Magic and continue tossing until the dish is well blended and piping hot. Be sure the sauce is not too thin or too thick. Add a little more half and half if it is too thick, or add a little more cheese if it is too thin. Serve in a bowl and top the dish with finely grated provolone cheese, a little green onion for color and a dash of Seafood Magic for presentation.

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• 1 lb. crawfish tailmeat
• 4 Tbsp. butter
• 1 tsp. minced garlic
• 1/4 cup diced green onions
• 1 Tbsp. Seafood Magic (or to taste)
• 1 Tbsp. Jerry's ZydeCajun seasoning (or to taste)
• 1/2 tsp. basil
• 1/2 tsp. thyme
• Dash of Melinda's habanero hot sauce
• 1 Tbsp. cornstarch
• 1 cup hot water

Heat butter in skillet, being careful not to burn. Saute crawfish tail meat on medium gas heat for about 5 minutes. Add garlic, half of the green onions, seasonings and hot sauce. Reduce heat, then add the basil, thyme, cornstarch and some of the water. Stir all ingredients until well blended. If sauce is too thin, add a little more cornstarch (blend well with hot water first) until reaching a smooth texture. Stir in the rest of the green onions. Be sure that all ingredients are mixed well and sauce is a the right consistency. Serve on a bed of seasoned rice. Garnish with green onions. Serves 4.

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