~~Cajun Shrimp and Rice Skillet~~

Ingredients:

• 1 ⅓ cups uncooked brown rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp - peeled and de-veined
• 4 tablespoons butter - melted, divided
• 1 teaspoon minced garlic
• 2 tsp. Cajun seasoning*  (I use Tony Chachere’s Creole Seasoning for homemade see below.)
• 1 bell peppers, chopped
• 4 chopped shallots
• ¼ cup of chopped sun dried tomatoes
• 1 Tbs. Tomato paste
• 2/3 cup corn (frozen and defrosted or canned)
• 2 fresh lemon wedges (1 Tbs. Lemon juice)
• Parsley, chopped

Directions:

• In a large skillet, melt 3 tablespoons of butter over medium heat. Add shallots and bell peppers and sauté until tender, about 5 minutes. Stir in sun dried tomatoes, garlic and corn and cook for 1 minute more. Transfer vegetables to a bowl.
• Pour the chicken broth in to the skillet and bring to a boil add the rice, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. Transfer the rice to the bowl with the vegetables.
• Add remaining butter to skillet. Add shrimp in a single layer and season with the Cajun seasoning. Cook until pink, about 1 to 2 minutes per side.
• Stir in the vegetables and the rice, add the Cajun seasoning, tomato paste, and squeeze two fresh lemon wedges over the shrimp and stir.
• Garnish with chopped parsley if desired and serve. 

*Cajun seasoning - Homemade

• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano - may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

~~Pollo Piccante in Salsa di Panna di Diana~~

(Spicy Chicken in Cream Sauce by Diana)

Ingredients:

• 1 Chicken breast
• ¼ lbs. prosciutto
• 1 Shallots diced
• 1 Jalapeno pepper diced
• A few dried spicy hot Calabrian Diavoletti Rossi, Small Dried Spicy Hot Chili Peppers chopped (Warning: these are HOT)
• ¼ cup of sun dried tomatoes or an 8 ounce jar sun dried tomatoes (Drained)
• ¼ cup tomato paste
• 5 garlic cloves, minced
• ½ cup of whipping cream
• 1 tbs. butter
• Fresh parsley
• Salt to taste

Directions:

• Note: When handling the jalapeno and the Dried Spicy Hot Chili Peppers wash your hands in soapy water to get the capsaicin. Do not wipe your eyes when handling the peppers.
• Preparing the chicken: Cut the chicken in to 1/2 inch thick cutlets and pound the chicken into thin scaloppini. Place the prosciutto on top of the chicken and roll up pinning it closed with toothpicks. 
• In a skillet, melt the butter over medium heat then add the sun dried tomatoes, garlic, jalapeno, and onions. Cook over medium heat, tossing regularly, until the onions have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). 
• Add the chicken prosciutto roll and brown on all sides
• Stir in the tomato paste.
• Add the cream and bring to boil, then lower the heat to low and cover the pan. Stirring regularly allow the sauce to simmer for 10 minutes or so until thickened.
• You can serve over your favorite crusty bread, pasta, or rice, I like it over brown rice or wild rice.

Options:

• You can add corn or zucchini
• You can substitute shrimp, scallops, or pork for the chicken. I think lobster would also go good!

Serving suggestions:

• Over Spanish Rice, Long-Grain Rice, and Brown Rice
• Over Pasta Fettuccine, spaghetti, or thin egg noodles