Welcome to my cooking show. It’s suppertime presented by CallingAChef.com powered by American Italian Pasta Company and Peppadew. I want to thank the viewers for stopping by and then checking out my cooking show. First of all, if you want the recipes or any of these recipes I’m doing today or next week or whatever, give me a call or send me an email with your name and address you can register on my website just give your email, address and your name and I will be glad to send out this nice booklet from Peppadew I want to thank also Rusty Claypooth and American Italian pasta company with this so let’s get started.
I need to post all our ingredients here and what we need. Basically I had salty pan here it was going to be have an olive oil we have garlic, light onion, you’re Peppadew peppers, some parsley, parmesan cheese, I’ve already sautéed your shrimp and of course heavy cream. So let’s get started, add you’re olive oil to the pan real quick for your onions and you’re garlic and then just add this real quickly.
And from start to finish you're looking at about it 20 minute meal here so keep this going here, you could always add a little bit of parsley as you go along. I just want to caramelize it a little bit and next you want to add your vodka which I have a nice and easy one ounce core. You want to have two ounces of vodka, one, two, it smells good add your heavy cream. If you want you can add more, more parsley for color, which looks very good.
Go ahead and add your parmesan cheese and you said got to my website I’ll be glad to send you the recipe for this meal. It’s a Peppadew shrimp with vodka cream sauce, is what I’m making here.
So we got all that and I’m going to go ahead and stir that you got it going, it’s going to take about a minute to two to get it going here, very quickly. We just want to show and give you the idea, add your shrimp on to that. Let that simmer, this is what the finished looks like. I appreciate you stopping by in my cooking show it’s suppertime presented by CallingAChef.com thank you.
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