Serves 4 to 6
1⁄4 cup Butter melted
3 teaspoons olive oil (for the sauté)
4 tbsp. olive oil (for the roux)
8 oz. mushrooms (baby portabellas)
2 cloves garlic minced
1 jalapeno stemmed, seeded and sliced
1⁄4 cup green onion sliced
1⁄2 teaspoon thyme
1⁄2 teaspoon oregano
1⁄4 teaspoon rosemary
2 roma tomatoes diced
5 cups Swiss chard rinsed, stemmed, and chopped
1 lb. med/large shrimp peeled and deveined sliced into thirds
1⁄4 cup green or black olives, sliced
Salt and pepper to taste
1 tbsp. Texas Gourmet Sidewinder Searing Spice or any blackening/cajun spice
1⁄2 teaspoon crushed red pepper
4 tbsp olive oil
4 tbsp Flour
3 cups seafood or vegetable stock
1⁄4 teaspoon chicken bouillon
1⁄4 cup cream or half and half
1/3 cup fresh grated parmesan
1 tbsp capers
3 cups cooked Rigatoni or penne pasta.
8-inch casserole dish, greased
1⁄4 cup parmesan and 1⁄4 cup bread crumbs, mixed together
Melt butter and olive oil over medium heat.
Add mushrooms, green onion, jalapeño, and garlic. Sauté for 45 minutes then add chard, tomatoes, thyme, oregano, rosemary and olives and cook for 3 to 4 minutes.
Add shrimp, crushed red pepper and Texas Gourmet Sidewinder Searing Spice. Cook for 2 to 3 minutes on med/ high heat then set aside.
Roux: Heat olive oil and flour over medium heat and stir with a whisk until well blended. Continue stirring for 5 to 7 minutes to add color, then slowly stir in stock until combined. Add cream, parmesan cheese, capers and pasta.
Next, stir in shrimp and vegetable mixture until combined.
Place in a greased 8×8 casserole dish.
Dust with parmesan and bread crumb mixture.
Bake in preheated 375 degree oven for 20 minutes or until bubbly.
Serve with tossed salad, some good garlic toast and a glass of your favorite red or white wine.