Cabbage and Apple Slaw

Ingredients

• 1 lb Shredded or Diced Cabbage
• 2 Gala or Granny Smith Apples
• ¼ cup    Regular or Golden Raisins
• ¼ cup    Small Diced Celery
• ½ Bell pepper (any color, diced)
• 16oz John Folse Creole Cream Cheese
• 3 tbsp    Apple Cider Vinegar
• 3 tbsp    Fresh Orange juice
• 2 tbsp    Cannata’s Signature Rub

Method

Combine Cream Cheese, vinegar, orange juice and rub. Mix together and set aside.  Toss cabbage, apples, peppers and celery together.   Add Vegetable and cream cheese mixture.  Make sure to mix thoroughly to coat cabbage mixture.   Place in bowl and cover  refrigerating for 2 hours prior to serving.

Shrimp Alfredo

Ingredients

• ¾ lb. Fettuccini Pasta
• 1 ½ – 2 lbs. 70/90 Peeled Shrimp
• ¼ lb. Butter
• 1 ea Med Onion, Diced
• 1 ea Bell Pepper (Any Color), Diced
• 8 oz Mushroom Sliced
• 20 oz. Heavy Cream
• 1 tbsp Garlic, Minced
• 6 oz. Grated Parmesan

Method

Follow package directions for preparing pasta.  In a large skillet, over med/high heat melt butter, Once melted add onions, bell peppers, and mushrooms.  Sautee for 5 to 7 mins or until onions are soft.  Slowly add heavy cream stirring to avoid scorching cream. Return to simmer adding  parmesan and garlic and  Reduce heat to medium for 10 mins and then adding shrimp cooking  additional 10 mins or until shrimp turns pink.   Remove from heat and serve over prepared pasta.