Page 7 - LTATravelvacationRECIPEbook2019flipbook
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Blackened Shrimp Fettuccine
½ lb. butter Medium dice onion, peppers
1 large onion and celery. Mince garlic. Melt
1 red bell pepper butter in sauce pan, then add
1 green bell pepper and sauté vegetables with
2 stalks celery browning until soft. Add all
1 garlic clove seasonings and hot sauce.
1 tablespoon all purpose Turn heat down to medium
seasoning adding white wine, along with
1 teaspoon dried basil seafood and chicken bases.
1 teaspoon dried thyme Reduce heat to low and add
2 teaspoons granulated garlic cream slowly and simmer folding
2 teaspoons black pepper in cheeses (cubed) to melt into sauce.
½ teaspoon cayenne pepper
1 tablespoon seafood base Once all melted, pour over prepared fettuccine noodles and top with blackened shrimp or blackened
1 tablespoon chicken base chicken if preferred!
6 oz. white wine
2 tablespoons hot sauce Serves 10-12, bon appetite!
1 quart heavy cream
1 ½ Velvetta cheese Recipe courtesy of Pork Belly’s Bar and Grill | oinkandcrackle_porkbellys@yahoo.com
2 cups grated Parmesan 523 Tunica Drive | Marksville, LA 71351 | 318-240-0000 | porkbellysbarandgrill.com
2-3 quarts water Page Lucas, Chef/Owner
½ cup white roux
3 lbs. dried fettuccine
(prepared)
AVOYELLES PARISH
Allons manger, découvrir, jouer et rester sans les Avoyelles! (Let’s eat, discover, play and stay in Avoyelles)! Come
for annual festivals, French heritage, Native American Culture, Creole Cuisine and our most recent addition Broken
Wheel Craft Beer Brewery minutes away from Spring Bayou’s self-guided kayak trail.
800-833-4195 | travelavoyelles.com
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