Cajun Carbonara, Fried Green Tomato & Bacon Wrapped Shrimp
Cajun Carbonara piled high with fried green tomato and bacon wrapped shrimp
Prep Time15 mins
Cook Time15 mins
Course: Main Course
Cuisine: Creole, Pasta
Servings: 4
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
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.