• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

OUT WEST:  Food & Lifestyle

  • The Fresh Sheet
  • PNW Trail Reports
  • Recipes
  • Contact Page

Madri Gras Recipes

Cajun Carbonara, Fried Green Tomato & Bacon Wrapped Shrimp

July 23, 2019 by Tamara Giebel Leave a Comment

Creamy, kicked up Cajun carbonara gets piled high with a fried green tomato and bacon wrapped shrimp. Bits of corn, garden sugar peas and vine ripened cherry tomatoes add a fresh summery touch.

I’ve been waiting all year for fried green tomatoes. I love the cornmeal crunch and that beautiful juicy green tomato fresh from the garden. It’s good served alone, but it’s even better served with mesquite smoked bacon wrapped shrimp and creamy Cajun carbonara.

Carbonara is such a simple way to create a sauce for pasta and it’s so easy to transform with various herbs and spices. This time we went Southern, mostly because it pairs so perfectly with fried green tomatoes. How many people get a visual of Kathy Bates smashing through the wall in the movie Fried Green Tomatoes yelling Towanda? I do! Every time. I love that movie.

If you close your eyes, this dish will put you right down south, sitting out on the patio, soaking up the sun.

Print

Cajun Carbonara, Fried Green Tomato & Bacon Wrapped Shrimp

Cajun Carbonara piled high with fried green tomato and bacon wrapped shrimp
Course Main Course
Cuisine Creole, Pasta
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

Fried Green Tomatoes

  • 1 large green tomato sliced in 1/4 inch rounds
  • 1 1/2 cup flour
  • 1/2 cup corn meal
  • 2 eggs beaten
  • 1 tsp Cajun seasoning such as Slap Ya Mama Zatarains or Tony Cachere's
  • vegetable oil for frying

Bacon Wrapped Shrimp

  • 12 large/extra large shrimp cleaned, shell removed, tail left on
  • 6 slices thick cut mesquite bacon cut in half
  • 2 ears corn cut off the cob
  • 1 cup cherry tomatoes halved
  • 1 cup sugar peas sliced on bias
  • 1 tbsp shallot

Cajun Carbonara

  • 9 oz fresh fettuccine cooked according to directions, reserve 1/2 cup pasta water
  • 2 egg yolks beaten
  • 1/2 cup parmesan shredded
  • 1 tbsp fresh parsley fine chopped
  • 1 tbsp Cajun seasoning

Extras

  • 1 lemon cut in wedges for serving

Instructions

Fried Green Tomatoes

  • Heat vegetable oil in a wide rimmed pan about an inch deep over medium heat.
    Set up three bowls: 1 cup of flour in one bowl, 2 eggs in second bowl, and 1/2 cup flour plus 1/2 cup cornmeal plus Cajun seasoning in third bowl. Dredge each green tomato slice in flour, then egg and finally the cornmeal mixture. Let sit on a wire rack or paper towel until ready to fry.
  • Fry each green tomato until golden brown. Season with a pinch of Cajun seasoning immediately after frying.

Bacon Wrapped Shrimp

  • Wrap each shrimp with a half slice of bacon and secure with a toothpick. Place in a large saute pan over medium heat and cook until bacon starts to brown, about 3 minutes. Remove from pan and set aside.
  • Increase heat to medium-high. Add shallot, corn and peas to the pan and cook for about 2 minutes. Add tomatoes and cook another 2 minutes. Push mixture over to side and add shrimp back to the pan, toothpicks removed. (the bacon should be cooked enough that is stays on the shrimp). Reduce heat to low and keep warm until ready to plate.

Cajun Carbonara

  • In a small bowl, combine egg yolks and parmesan. Drain cooked fettuccine (reserving about 1/2 cup of the water). Combine egg yolk mixture with fettuccine and toss to combine. Add reserved pasta water, Cajun seasoning and fresh parsley.

Plate your dish

  • Pile Cajun Carbonara on plate, top with a fried green tomato and top that with the bacon wrapped shrimp mixture. Drizzle with lemon.
  • Lemon Chive Carbonara
  • Cornmeal Crusted Snapper
  • Shrimp and Andouille Jambalaya

Want More Recipes Like This?

  • Lemon Chive Carbonara with Watercress Salad
  • Cornmeal Crusted Snapper in Tequila Lime Sauce
  • Jambalaya with Shrimp & Andouille Sausage

Filed Under: Mardi Gras, Pasta Tagged With: fat tuesday, Madri Gras Recipes, Southern Recipes, Spicy Pasta

Primary Sidebar

Meet Out West’s Tamara Giebel

OUT WEST:  Food & Lifestyle celebrates life in the west, from the freshest coastal seafood to local grown vegetables and small farmed meats. We focus on locally sourced ingredients and seasonal recipes to inspire you to cook at home.   It’s important to know where your food comes from, bridging the gap between farm to table, and creating a small carbon footprint.

READ MORE

Let’s Get SOCIAL

  • Instagram
  • Facebook
  • Pinterest

AS SEEN ON

Be sure to check out my Recipe Feature right along side the best Saveur, Sunset Magazine and the Cooking Channel:

https://wildalaskancompany.com/blog/summer-rockfish-recipes

OUT WEST: FOODS IN SEASON

Classic Cottage Pie is made with spiced ground beef, tender carrots and peas. Topped with creamy potato cheese mixture and carrot tops.

Fruits:

Cranberry / Lemon

Grapefruit / Orange

Vegetables:

Brussel Sprout / Kale / Cabbage

Broccolli / Cauliflower / Potato

Herbs:

Sage / Rosemary/ Curry Leaf

Thyme / Oregano/ Horseradish

Seafood:

King Crab / Herring

Pacific Cod / Dungeness Crab

Out West FOOD & LIFESTYLE

OUT WEST ☆ Food & Lifestyle

TRENDING

Portuguese Caldo Verde
The BEST Mac N Cheese
Grilled Teriyaki Steak
Mango Chili-Lime Cake
Asian Fusion Fish Sandwich
Cornmeal Crusted Pacific Snapper in Tequila Lime Sauce
Roasted Cod with Spinach and Mushrooms
Grilled Rainbow Trout with Lemon & Fresh Herbs
Grilled Seafood Tostada
Out West Cowboy Chili

Copyright © 2021 Out West Food and Lifestyle on the Foodie Pro Theme