Ingredients for Oyster and Andouille Pastries recipe
60 peeled and de-veined 21-25 count shrimp, tail on
4 oz. butter
10 mushrooms sliced
2 bunches green onions sliced
5 tbsp garlic
5 tomatoes wedged
3 Golden bell peppers, julienne
3 red bell peppers, julienne
1/2 c. lemon pepper seasoning
5 c. white wine
salt, red pepper, dill
10 tbsp butter, frozen
5 tbsp grated Parmesan cheese
30 oz cooked pasta- angel hair, cappelini, fettucini
This is a fast sauté item. Put the first 4 oz butter in a heated sauté pan or rondo. Add
shrimp, mushrooms, green onions, and garlic, then sauté. When the shrimp begin to turn
pink, add the tomatoes, both peppers, lemon seasoning, other seasoning, and sauté for 1
minute on high. Add white wine and blend together. When the wine has heated, lower the
fire, add frozen butter, Parmesan cheese and shake/stir. Fold in the pasta. Serves 10 ,
serve immediately.
