Baywinds® Cajun Shrimp with Bloody Mary Gravy
Baywinds® Cajun Shrimp with Bloody Mary Gravy
Directions
- Coat the squash with 1 tbsp. Pomace Oil. Roast in the oven at 350 degrees F until tender (about 30 mins).
- Toss the shrimp with Cajun seasoning and reserve. Heat the oil over medium heat in a sauté pan. Add the shrimp and cook for 3-4 minutes until they are cooked through, then remove from pan reserve.
- Add the onion, celery, and bell pepper to the same pan and sauté until translucent. Stir in the flour to form a light roux. Pour in the Bloody Mary mix, cook for 1-2 mins.
- In a new sauté pan over medium heat add the garlic spread then the cooked spaghetti squash shreds, for 1-2 minutes.
• Place squash shell in the center of a plate, add back in cooked squash shreds. Pour sauce around and place shrimp on top.
- Top with some Peak Fresh Produce® Chives.
Ingredients
- 4 ea Bay Winds® Shrimp, White 16-20 Count, peeled, deveined, tail on
- 1 tbsp Magellan® Cajun seasoning
- 3 tbsp Assoluti® Pomace Oil, divided
- 1 oz Peak Fresh Produce® Onion(s), Yellow, small dice
- 1 oz Peak Fresh Produce® Celery, small dice
- 1 oz Peak Fresh Produce® Green Pepper, small dice
- 1/2 tbsp Roma® All-Purpose Flour
- 1/2 cup Ascend® Bloody Mary Mix, premium
- 1 tsp Tabasco® Sauce
- 1/4 spaghetti squash, cooked, seeded, discarded
- 1 tbsp Roma® Garlic Spread
Chef Robert Stegall-Smith - Corporate Executive Chef, Performance Foodservice - IFH Florence
