• Tommy Centola

Shrimp Cortez from Joe Cahn

Updated: Jan 4

While looking thru a cookbook from the Chef’s Charity for Children, I ran across a couple of pasta recipes from Joe Cahn. Joe is the original chef from the New Orleans School of Cooking. After doing that for a while, he sold the place and started Tailgating around the country. He is the self proclaimed Commissioner of Tailgating. But he is one talented chef. His own seasoning blend, Joe’s Stuff, is available all over New Orleans.

Here is a great shrimp pasta.

1 pound Pasta

1 stick Butter (1/4 pound)

3/4 cup chopped Green Onions

1 1/2 teaspoon Garlic, minced

1/4 pound Tasso, diced small

1 pound peeled Shrimp (large)

1/2 pint Heavy Whipping Cream

1/8-1/4 cup Sherry (to taste)

1 tablespoon Joe’s Stuff or any exceptional seasoning blend

Cook pasta according to package directions. Drain and chill by running under cold water. Add oil to keep separate. Melt butter in a large skillet and saute onions for 2 to 3 minutes. Add garlic, Tasso, and shrimp tails. Saute 2 to 4 minutes or until shrimp are about half cooked. Add whipping cream and Joe’s Stuff. Cook for 2 to 4 minutes over medium heat until sauce thickens. Add pasta to pan and toss well. Add shreey. Toss. Serve immediately.

Enjoy!!!

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