Louisiana Kids Cooking Schools
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USA Regional Cooking Activities and Geography Cooking Camp
Louisiana Recipe Highlight- Deep Blue Stew
- 2 C rotini pasta
- 2/3 C of water
- 1 t of olive oil
- 16 shrimp, peeled and deveined
- 1/2 lb. sea scallops
- 1/2 t of salt
- ¼ t of pepper
- 1 small onion, diced
- 6 garlic cloves, crushed
- 1 red bell pepper, cored, seeded and cut into slices
- 1 yellow bell pepper, cored, seeded and cut into slices
- 4 fresh tomatoes, chopped
- 2 celery stalks, sliced thin
How to Make It:
Adjust the oven temperature to 450 degrees and spray a Dutch oven
pan or oven safe dish with cooking spray.
Dump the pasta into the bottom of the pan.
Pour the water over the pasta, stir to coat and spread the pasta
into an even layer.
Spread the shrimp and scallops over the top of the pasta.
Sprinkle with the salt and pepper.
Place the onion and garlic over the seafood then layer both types of
bell pepper over the top.
Spread the chopped tomatoes over the peppers.
Scatter the celery over the entire top being sure it covers the top
Cover the pan and bake 45 minutes or until the pasta is tender.
Makes 4 servings
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