Cajun Shrimp with Artichoke Cream Sauce

Cajun Shrimp with Artichoke Cream Sauce

Alec Naman from Naman’s Catering is in the Studio 10 kitchen with this delicious creamy dish! It combines spicy shrimp with plenty of veggies in a rich, flavorful sauce.


2 lbs peeled and deveined shrimp (21-25 ct)
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
2 cups chopped mushrooms
1 cup chopped purple onion
2 cups artichoke hearts
2 cups white wine
1 cup olive oil
1 stick butter
1 quart heavy cream
2 tablespoons minced garlic
1 tablespoon thyme
1 tablespoon basil
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
2 teaspoons lemon juice
1/2 cup flour
Rice or pasta for serving (cooked)


In a large skillet, sauté onions, bell peppers and mushrooms in 1/2 stick of butter and 1/2 cup olive oil until tender (4-5 minutes).

Add the white wine and let reduce by half. Add the minced garlic, thyme, basil, black pepper and cayenne, and continue cooking 1-2 minutes. Sprinkle in the flour, coating everything generously until all liquids are absorbed.

Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2-3 minutes.

In a separate skillet, add the other 1/2 stick of butter and the 1/2 cup olive oil, and add shrimp to sauté. Add salt and pepper to taste. Add lemon juice. Cook approximately 4-5 minutes and add to cream sauce, including all shrimp juices.

Serve over your favorite pasta or rice.

Boneless Chicken Breast with Orange-Chipotle Sauce


Boneless Chicken Breast with Orange-Chipotle Sauce





boneless chicken breast halves (6 to 8 ounces each)


cups orange juice


teaspoon salt


medium shallots, minced


tablespoon butter


cup white wine


cups chicken stock, plus more as needed (homemade) is best, but prepared


Low salt broth may be substituted


tablespoons olive oil


tablespoons chopped fresh chives


chipotle chilies en adobo, seeds removed and finely chopped


To brine the chicken, put the breast halves in a sealable plastic bag with 1 cup of the orange juice and the salt. Seal carefully, turn the bag to mix the brine thoroughly, and place the bag in a non-reactive bowl or baking pan. Chill for at least 2 hours or up to 6.

To make the sauce, sauté the shallots in the butter until they are softened but not browned. Add the wine and reduce to about ½ cup. Add the remaining 2 cups of orange juice, chipotle peppers, and the chicken stock and bring to a boil over medium high heat. Reduce the heat to low and simmer the sauce until it is reduced to about 1 cup and coats the back of a spoon. It will develop a shine at this point. The sauce may be made ahead to this point (cool, cover, and refrigerate for up to 2 hours) and reheated just before serving.

Drain the chicken breasts and pat dry. Heat olive oil over medium high heat in a sauté pan large enough to hold the chicken without crowding. When pan is hot, add the chicken breasts and sear on both sides until they are nicely browned, then reduce the heat and cook, covered, until cooked through. The total cooking time will be 12 to 15 minutes.

To serve, reheat the sauce over medium heat (add a splash of stock if it seems too thick). Slice the chicken breasts into ¾ inch thick slices. Each breast will yield about 5 slices. Stir 2 tablespoons of the chives and the chipotle into the sauce. Place the chicken slices artfully on a serving plate and top with the sauce. Garnish with the remaining 1 tablespoon chives. Serves 4.

Bean Salad

1/4 pound fresh green beans
1/2 red bell pepper, chopped
1/2 cup chopped red onion
1 15-ounce can red kidney beans, drained and rinsed
1 15 ounce can cannellini beans, drained and rinsed
1 8 ounce can garbanzo beans, drained and rinsed
1 tablespoon chopped fresh parsley

1/4 cup canola oil
2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1 clove garlic, minced
1/4 teaspoon salt
Black pepper to taste

Cut the green beans into 1 inch pieces and steam or boil until crisp-tender, about 5 minutes. Drain well. In a large bowl, combine the cooked green beans, red bell pepper, onion, kidney beans, cannellini beans, garbanzo beans, and parsley.

To make the dressing, in a small bowl, whisk together the oil, vinegar, mustard, garlic, salt, and pepper. Add the dressing to the vegetables and beans and toss well. Cover and refrigerate from 1 hour to overnight. Serve with a slotted spoon.

Makes 6 to 8 servings

Firecracker Grilled Alaskan Salmon

4 Alaskan salmon fillets, 4 to 6 ounces each
1/4 cup peanut oil
2 tablespoons Soy Sauce
2 tablespoons balsamic vinegar
2 tablespoons chopped green onions
teaspoons brown sugar
1 clove garlic, minced
1 tablespoon grated ginger
1/2 teaspoon red chili flakes (or more to taste)
1 teaspoon sesame oil
salt (as desired)


  • Place Salmon fillets in a glass dish. Whisk together remaining ingredients and pour over salmon.
  • Cover with plastic wrap and marinate in refrigerator 4 to 6 hours.
  • Remove salmon from marinade and place on a well oiled grill 5 inches from coals.
  • Grill for 8 to 10 minutes per inch of thickness, measured at the thickest part.
  • Turn halfway through cooking. (You may also seal with foil to form a packet.)
  • Cook covered, 20 to 25 minutes on medium hot grill or until fish flakes easily with a fork.


Broiled Tuna with Corn Relish

1/4 cup balsamic vinegar
1½ teaspoons Dijon mustard
1/2 to 1 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons water
1¼ pounds tuna steaks, cut into 4 pieces
2 cups cooked corn kernels
1 cup chopped roasted red pepper
2 cups torn curly endive or chicory

To prepare the marinade, in a large zip close plastic bag, combine the vinegar, mustard, red pepper, salt, and pepper with the water; reserve 2 tablespoons of the mixture in a medium bowl.
Add the tuna to the bag and seal, squeezing out the air; turn to coat the tuna. Refrigerate, turning the bag occasionally, 1 hour.
Spray a nonstick baking sheet and the broiler rack with nonstick spray; preheat the broiler. Arrange the corn in a thin layer on the baking sheet. Broil 6 inches from the heat, stirring often, until the corn begins to brown, 2-4 minutes. Add the corn and roasted pepper to the reserved marinade in the bowl; set aside.
Drain and discard the marinade in the zip close bag; place the tuna on the broiler rack. Broil 6 inches from the heat, turning once, until browned on the outside but still juicy inside, 6-7 minutes on each side.
Divide the endive among 4 plates; top with the corn relish and tuna.

Makes 4 Servings