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Recipe Help: Pasta St Charles
Posted on 12/30/11 at 7:29 am
Posted on 12/30/11 at 7:29 am
I am making this recipe for a new years party and want to sub the chicken for shrimp. Two Questions:
1) How much shrimp would you get for this recipe?
2) How would you incorporate the shrimp in the receipe (maybe saute with the andouille and butter)?
TIA
1) How much shrimp would you get for this recipe?
2) How would you incorporate the shrimp in the receipe (maybe saute with the andouille and butter)?
TIA
1
Posted on 12/30/11 at 9:26 am to jrenton
I'll take a shot...
It looks like a lb of medium shrimp would get you close. Maybe a little more.
I would def saute the shrimp w the sausage. The recipe calls for sauteing sausage for 1 min, but that doesnt seem like much time.
I would also consider replacing the sausage for tasso if you're going to use shrimp.
Let us know how it turns out.
It looks like a lb of medium shrimp would get you close. Maybe a little more.
I would def saute the shrimp w the sausage. The recipe calls for sauteing sausage for 1 min, but that doesnt seem like much time.
I would also consider replacing the sausage for tasso if you're going to use shrimp.
Let us know how it turns out.
Posted on 12/30/11 at 9:32 am to BayouBlitz
I would also say a pound would be about right. I make something similiar and I would sautee the shrimp until light pink and then add the andouille. It doesn't take long for the andouille.
Posted on 12/30/11 at 9:37 am to GonePecan
That is what I figured. Also, I am serving this in kind of a buffet setting in a warmer so I don't want to risk overcooking the shrimp..
Thanks for the advice and I will for sure report back on how it comes out
Thanks for the advice and I will for sure report back on how it comes out
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