Shrimp Stir-Fry

Ingredients: 

1 lb. Shrimp, raw, shelled and deveined

1 medium Onion, sliced/separated into rings

12 spears Asparagus, spears, cut into 1/2 inch pieces 

2 cups Broccoli, chopped into small pieces

4 cloves Garlic, cloves, minced

1/2 cup Soy sauce, light

2 tsp Splenda or other sugar substitute

Dash Crushed red pepper

Directions:

Lightly mist a large skillet with olive oil pan spray and preheat over medium-high heat. Add onion, asparagus, and broccoli. Cook and stir until vegetables are almost tender. Add shrimp, soy sauce, red pepper, garlic and Splenda. Cook and stir for 3-5 minutes or until shrimp is pink and opaque.

 

Fried ravioli topped crawfish cream sauce

I had crawfish in the freezer, saw the ravioli also in my freezer and remembered the awesome food I had at The Cheesecake Bistro in Baton Rouge, LA. I can't drive to Louisiana...at least not at this moment, so I had to make myself. Here's my version....

1 package of cheese ravioli (freezer aisle)
2 eggs
1/3 cup italian bread crumbs

Cajun seasoning
vegetable oil

1 stick of butter(melted)
5 cloves of garlic, minced
4 green onions chopped
3 tablespoons finely chopped red bell pepper
1 1/2 pounds peeled crawfish tails
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/8 teaspoon oregano
salt
2 tablespoons all purpose flour
12 ounces half and half
1 1/2 cup finely shredded parmesan cheese 

Mix the cajun seasoning and italian bread crumbs together. Then drop your raviolis in the egg wash, then in the breading and place on a platter to wait to fry. Turn your oil on to heat when you start cooking the sauce, this should give it enough time to heat up.

Place butter in a large pan, when the butter melts add red bell pepper and garlic. Cook until soft but not browned. Stir frequently. Add your green onions, crawfish tails, thyme, rosemary, oregano, and a dash of salt. cook until crawfish are warm. Add in flour making a sorta paste, then start adding your half and half. Stir frequently just so sauce simmers. Cook until the sauce gets thick and creamy. Watch your sauce it can begin to stick if not stirred consistently.  

While your sauce is cooking, start dropping the raviolis in the oil to fry. Once the raviolis are golden, take them out and place them on some paper towels so they don't soak up oil.

When the sauce has thickened, turn the heat off and add stir in the parmesan cheese. Serve and top with a parmesan cheese.