Bang Bang Shrimp Pasta, Crawfish Bread, and Peanut Butter Fudge :)

BANG-BANG SHRIMP PASTA

CRAWFISH BREAD

PEANUT BUTTER FUDGE

BANG-BANG SHRIMP PASTA

1 Lb. linguine pasta, cooked and drained

2 pounds medium shrimp, peeled

1 teaspoon each of salt, pepper, garlic powder and onion powder

2 teaspoons paprika

1 tablespoon each of olive oil and butter

In a large pot, heat the oil and butter.  Season the shrimp with all of the seasonings and place in the pot of oil and butter.  Sauté on medium-high heat just until shrimp are pink (about 3 to 4 minutes) Remove the shrimp and set aside.

FOR THE SAUCE:

1 cup Hellman’s mayo

1 cup Thai sweet chili sauce

3 cloves garlic, minced

2 tablespoon lime juice

1 teaspoon crushed red pepper flakes

½ teaspoon pepper and onion powder

Mix all together and set aside. 

TO ASSEMBLE:

Place the cooked pasta (works best if it’s still warm), the shrimp and sauce back into the large pot.  Stir well and pour into a 13x9x2-baking dish.  Cover with foil and bake at 350 for 15 minutes.  Delicious!

CRAWFISH BREAD

1-1lb. package crawfish tails

1 loaf French bread

½ stick butter

½ cup each of chopped onion, green onions celery and bell pepper

3 tablespoons fresh parsley, chopped

½ cup mayo

½ cup cheddar cheese

½ cup mozzarella cheese

½ teaspoon each of garlic powder, salt and pepper

Slice the French bread lengthwise.  Scoop out most of the bread, and set aside.  In a large skillet, melt butter and sauté the crawfish tails, chopped veggies and seasonings for 8 to 10 minutes.  Stir in mayo and cheeses.  Spread the crawfish mixture into the bottom of the loaf.  Place the top over the crawfish mixture and brush the top with melted butter.  Wrap in foil and place on a pan.  Bake at 350 for 25 to 30 minutes.  Remove from the oven and let it cool a few minutes before slicing with a bread knife.  Enjoy J

PEANUT BUTTER FUDGE

1 cup creamy peanut butter (I use Jif)

2 sticks butter, room temp

1 teaspoon vanilla

4 cups powdered sugar

¾ cup chocolate chips (optional)

Line an 8-inch square pan with foil letting the foil overhang on the sides.  Place the peanut butter and room temp butter into a large bowl and mix until smooth.  Gradually add in the powdered sugar and chocolate chips.  Mix well then spread into the 8x8 dish and refrigerate for at least 4 hours before slicing.  You can also stir in your favorite chopped nuts, if desired.