How to Prepare A Clean Cajun Shrimp And Mussels Recipe!!!
RoyRee Toomer| Contributing Blogger
KICK A-- CLEAN CAJUN SHRIMP AND MUSSELS RECIPE
So over the past few days, my eyes and belly have been craving Cajun food. Nope I am not pregnant, well not yet! However, I love watching Food Network and checking out all of the food from across the country!! I can literally watch it all day, but as we know living this #momlife, time does not allow that.
So what do you know, there was a special about the history of Creole Cajun food. I felt this was like an intervention. I had to stop and at least check it out for a few minutes. As I am glued to the screen and mouth drooling from all of the soulful food that was being prepared, I decided to find a recipe that was not only tantalizing, but one that was healthy as well.
One thing I have learned along the journey of living a healthy lifestyle is that we do not have to over complicate the meals we prepare. It’s more about being mindful to what ingredients you are preparing your meals with and the amount you are eating. I love food! And good food at that! Don’t feel that it has to be expensive to enjoy a tasty healthy meal. Finding a Cajun recipe that was not only the bomb, it was healthy, reasonable, and full of flavor! Now it’s your time to try this mind-blowing recipe.
Cajun Shrimp & Mussels with Angel Hair Pasta
Ingredients
1/4 cup coconut oil
5 garlic cloves, minced
1 lemon
1 tablespoon of Cajun Spice
1 cup dry white wine
1 (28-ounce) can fire roasted diced tomatoes
1 package of Whole Grain Angel Hair pasta
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined
1/2 cup torn fresh basil leaves
fresh parsley for garnish
Heat the oil in a heavy large pot over medium heat. Add the garlic, . Saute until the garlic is tender, about 1 minute. Add the wine and juice of ½ lemon and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the mussels. Cover and cook until the mussels open, about 5 minutes longer.
Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls.
You can add a teaspoon of cornstarch to thicken sauce. Serve over hot pasta. Share and post your fine looking meals with the #MAMASOSAVVY on Instagram & we will feature your dish! Until next time, stay savvy!
Stay Savvy and leave a comment below!!!
