FISHBONE'S CAJUN & CREOLE RESTAURANT RECIPES
1704 Milwuakee St., Delafield, WI
262-646-4696 - www.fishbonesrestaurant.com
New Orleans Barbecued Shrimp w/ Spicy Mango Sauce
Ingredients:
4 lb. Shrimp
1 lb. Unsalted Butter
1 cup Olive Oil
2 tsp Ground Thyme
4 tsp Chili Sauce
4 tsp Black Pepper
1 tsp Ground Oregano
2 tsp Paprika
6 tsp Crushed garlic
4 tsp Worcestershire sauce
2 tsp Tabasco sauce
1 tsp Lemon Juice
3 Bay leaves (finely crushed)
Directions: Rinse shrimp and drain. Spread out in a shallow baking pan. Combine remaining ingredients in a saucepan over heat until butter is melted. Pour over shrimp. Marinate for 3 hours. Bake at 325 degrees for 25 minutes or until shrimp turns pink (do not cook for more then 30 minutes).
Spicy Mango Sauce
Ingredients:
12 oz Mango Puree
6 oz Orange Juice
3 tsp Cajun seasoning
Salt & Pepper to taste
Directions: in a small bowl mix all ingredients together, place sauce in a dipping dish.
Ragin Cajun Pasta
Ingredients:
3 oz Andouille Sausage
3 oz Grilled Chicken
2 oz Chopped Tomatoes
1 oz Sliced Mushrooms
4 oz Heavy Whipping Cream
4 ea Cleaned Shrimp
2 oz Olive Oil
Salt & Pepper to taste
Cajun Seasoning to taste
4 oz Spaghetti Pasta (cooked)
Directions: in a medium sauté pan, add the oil and heat for 2 minutes, then add the sausage and cook for 1 minute. Then add the chicken and cook for another minute, then add the shrimp and cook for 2 to 3 minutes.
Add the tomatoes and mushrooms and cook for 3 to 4 minutes, then add the whipping cream and season with salt and pepper. Let the cream reduce for 3 to 4 minutes then add the Cajun seasoning, taste it adjust the seasoning for the level of spiciness you prefer. Add the pasta and mix well, place in a medium bowl and serve.
