Thread: A Really Good Recipe

My mom's a chef, and this is one of my favorite recipes of hers. Just thought I'd share it, since we're all about good living here.

1- eight-ounce package cream cheese
1 cup half & half
1/4 cup sour cream
1/2 cup grated parmagiano cheese
3 Tbs. Paul Prudhomme's Blackening Seasoning (or equivalent)
2 Tbs. chopped garlic
1 cup diced green (bell) peppers and onions (chives to you Yankees )
1 1/2 lbs. small shrimp (40-50 count)

In a double boiler, combine cream cheese, half&half, and sour cream. Cook until all ingredients are smoothly blended. Add seasoning, garlic, peppers, onions, and cheese. Continue to cook until mixture has a thick, creamy consistency. Add shrimp and cook until shrimp are done. Serve over angel hair pasta, with garlic bread. Serves 4 to 6 (or 2 meals for my fat ass )



This is a great recipe, and it's really good. Surprise your wife or girlfriend with dinner one night. Just make sure you got mouthwash, because between the shrimp and the garlic, you probably ain't gonna do a lot of kissing until you partake. If you don't have a double boiler, a saucepan set in a skillet of water works, too. Enjoy!

My cholesterol level went up 10 point just reading it. It sound delicious though, I'll have to try it. I'm Italian, I love garlic.lol

Originally Posted by Joe Chandler

Just make sure you got mouthwash, because between the shrimp and the garlic, you probably ain't gonna do a lot of kissing until you partake.

Since garlic is an aphrodisiac and a spice which we both love intensely, the mouthwash will be unnecessary. Now if visitors come by after the food and the making out, I doubt they'd stay too long ... which should work out just fine.

X

Joe,

That sounds wonderful. Does she have a name for the recipe? Also, what about a gumbo recipe?

RT

that sounds great. I think I might actually make that this weekend.

I imagine you could substitute blackened chicken or add blackened chicken in with the shrimp.

Actually, you can substitute chicken (or add it). I never tried anything else. She calls it Shrimp Du Ciel. I wouldn't add it already blackened though.
Oh, I did forget to add: Use the blackening seasoning appropriate to whatever meat you're using. (Blackened Redfish/Seafood Magic for the shrimp, Blackened Chicken Magic...you get the idea).

Originally Posted by Joe Chandler

... 1 cup diced green (bell) peppers and onions (chives to you Yankees )

Joe, this sounds really tasty. But I'm confused about the peppers and onions...

Is it really "chives"... or is it "green onions"... or just a general purpose cooking onion (eg, "brown" or "yellow")?

And in what proportion, peppers to "onions"?

Does your mom sauté the peppers/onions/garlic before adding to the sauce? If not, it doesn't seem as though "cook until mixture has a thick, creamy consistency" would take long enough to soften the peppers... are they intended to remain el dente?

I'm sure it would be good whichever way it's done!!

Originally Posted by azjoe

Joe, this sounds really tasty. But I'm confused about the peppers and onions...

Is it really "chives"... or is it "green onions"... or just a general purpose cooking onion (eg, "brown" or "yellow")?

And in what proportion, peppers to "onions"?

Does your mom sauté the peppers/onions/garlic before adding to the sauce? If not, it doesn't seem as though "cook until mixture has a thick, creamy consistency" would take long enough to soften the peppers... are they intended to remain el dente?

I'm sure it would be good whichever way it's done!!

I'll generally dice 2 big green bell peppers (remove the seeds, obiously), and one large bunch of green onions. (The stem part). They soften pretty fast, but remain somewhat firm. Remember, you're cooking them until the sauce has a creamy consistency, then cooking them a while longer with the shrimp. You can also use a red or yellow bell pepper instead of one green for a little added color. It'll be pretty thick, and you can thin it down some with a little more half & half. The onions and peppers are put in washed and raw. (Unless you really like pesticides )

i am cooking this tomorrow.

i went to the local grocery and told the butcher that i just started eating meat again (was veg for 2 yrs) and wanted to do this recipe. earlier on i asked him if they discount food that needs to be cooked within a couple days...good idea. after bullshitting for a couple minutes he said he'd sell me the last two pounds of jumbo prawns for $12/pound (reg. $27).

so my question is do you think jumbo prawns will cook through in the sauce or should i blacken or boil them first? they are really thick.

Originally Posted by Joe Chandler

My mom's a chef, and this is one of my favorite recipes of hers. Just thought I'd share it, since we're all about good living here.

1- eight-ounce package cream cheese
1 cup half & half
1/4 cup sour cream
1/2 cup grated parmagiano cheese
3 Tbs. Paul Prudhomme's Blackening Seasoning (or equivalent)
2 Tbs. chopped garlic
1 cup diced green (bell) peppers and onions (chives to you Yankees )
1 1/2 lbs. small shrimp (40-50 count)

In a double boiler, combine cream cheese, half&half, and sour cream. Cook until all ingredients are smoothly blended. Add seasoning, garlic, peppers, onions, and cheese. Continue to cook until mixture has a thick, creamy consistency. Add shrimp and cook until shrimp are done. Serve over angel hair pasta, with garlic bread. Serves 4 to 6 (or 2 meals for my fat ass )



This is a great recipe, and it's really good. Surprise your wife or girlfriend with dinner one night. Just make sure you got mouthwash, because between the shrimp and the garlic, you probably ain't gonna do a lot of kissing until you partake. If you don't have a double boiler, a saucepan set in a skillet of water works, too. Enjoy!

My mouthis wattering already. I just have one question. Is it one cup of green peppers and onions or one cup of green peppers and one cup of onions? Thanks