The Recipe Thread [tm--CajunCook]

Stole this from a catered dinner I went to a couple weeks ago and did it at home earlier this week. It was good so here goes.

Shrimp with caviar cream sauce.

Cook your fresh fettucine to al dente, rinse and detangle and set aside.

peel about 6 jumbo shrimp per victim, devein and sprinkle with Tonys.

add 2 tbsp unsalted butter and 2 tbsp evoo to medhi pan bring to temp and add shrimp. add 1 clove smashed fine garlic as heat increases.

When shrimp are pink on one side flip and swirl pan then deglaze with cold white wine as shrimp reach 70%.

Add 1/2 cup heavy cream and bring to boil. add 1/2 cup grated parmesan reggiano to boiling goo.

add serving size of almost done pasta to pan with salt and pepper then turn to mix.

Remove from heat and toss in a spoon full of cheap black caviar that has been rinsed. Top with a bit of chopped italian parsley

serve with toasty french bread.

Call cardiologist for blood thinners in the am.

The version I had at the party had morels. I don't know wth they got them and they're expensive so I skipped them. I'm sure adding another mushroom type would be great.