It’s the season of Lent and this recipe for Cajun Seafood and Noodles offers a little different twist to a pasta dish. While still including noodles as a base, this shrimp and imitation crab and vegetable combination keep up with meatless tradition for the season. These Parmesan-Pepper Rolls are great to go with it.
Cajun Seafood and Noodles
3 cups uncooked medium noodles (about 6 ounces)
1 tablespoon vegetable oil
3/4 cup chopped green bell pepper (about 1 medium)
1 medium onion, chopped (about 1/2 cup)
2 tablespoons chopped fresh parsley
1/8 teaspoon ground red pepper (cayenne)
2 cloves garlic, finely chopped
1 tablespoon all-purpose flour
1 can (16 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen cut okra, thawed
1 package (10 ounces) frozen cooked medium shrimp, thawed and drained
1 package (6 ounces) frozen imitation crab, cut into 1-inch chunks
Cook noodles as directed on package; drain.
Heat oil in a 10-inch nonstick skillet over medium heat.
Cook bell pepper, onion, parsley, red pepper, pepper and garlic in oil for 3 minutes, stirring frequently. Stir in flour and tomatoes; and stir combine all ingredients.
Cook uncovered, stirring frequently, until mixture thickens and boils.
Stir in okra, shrimp and imitation crabmeat.
Cook uncovered for 5 minutes, stirring occasionally.
Serve over noodles.
Makes six servings.
Parmesan-Pepper Rolls
2 1/4-cups all-purpose flour
2 tablespoons sugar
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 package regular or quick active dry yeast
1 cup very warm water (120 to 130 degrees)
2 egg whites or 1/4 cup fat-free cholesterol-free egg product
2 tablespoons vegetable oil
extra Parmesan cheese, if desired
Mix 1 1/4-cups of the flour, sugar, cheese, salt, pepper and yeast in a large bowl. Beat in water, egg whites and oil until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in a warm place about 30 minutes or until doubled.
Spray 12 medium muffin cups, (2 1/2x1 1/4) inches, with nonstick cooking spray. Stir down batter by beating about 25 strokes. Divide among muffin cuts. Sprinkle with additional cheese. Let rise uncovered 20 to 30 minutes or until batter rounds over tops of cups.
Heat oven to 400 degrees. Bake 15 to 20 minutes or until golden brown.
Makes 12 rolls.
