Spicy Shrimp and Annie’s Homegrown Shells and White Cheddar is a totally delicious and exciting new recipe made with Certified Grass-fed Organic Annie’s Homegrown Shells and White Cheddar, Shrimp seasoned to perfection with Cajun Spices, fresh Organic veggies; such as peas, red bell peppers, celery, onions sautéed in olive oil, unsalted butter, and smothered in a creamy white cheddar cheese sauce.
Over the years using certified organic grass-fed products has become so important to my family, as well as so many others. Believe me, when I say certified organic isn’t just for hippies anymore. Each day more and more Americans become aware of the need to know what they are nourishing their bodies with. A big Thank you to Annie’s Homegrown for sponsoring today’s post and inspiring me to try their delicious products such as their Certified Grass-fed Organic Annie’s Homegrown Shells and White Cheddar.
Y’all know by now eating organic foods doesn’t mean we have to consume tasteless boring foods or even spending a ton of cash at the markets, so we don’t have to be afraid of being creative; Annie’s Homegrown makes a huge variety of delicious products that “everybunny” can enjoy because they’re downright yummylicious!
I love using Cajun seasonings, so when I decided to try out Annie’s Homegrown Shells and White Cheddar, I thought I would love to make something a little spicy to complement the creamy white cheddar sauce yet not overpower the taste of the product. I proceeded to make a light marinade sauce for the shrimp from olive oil, hot sauce, Worcestershire sauce, lemon juice, fresh oregano, and Cajun seasonings. I marinaded the shrimp for about 30 minutes.
While my shrimp were marinating I decide to check out the box of Certified Organic Grassfed Shells and white Cheddar and I really loved the fact that Annie’s Homegrown doesn’t contain artificial flavors, synthetic colors or preservatives, antibiotics, synthetic hormones, persistent pesticides, or GMO ingredients.
Did y’all know that…
Annie Witheyco-founded Annie’s Homegrown, Inc. with Andrew Martin in 1989 with the goal of giving families healthy and delicious macaroni and cheese and to show by example that a successful business can also be socially responsible. Nearly thirty years after its founding, the values that Annie started with still guide the company every day.
Annie’s is a mission-driven business grounded in using natural and organic ingredients to make great-tasting products that consumers love. Annie’s source ingredients only come from the places and people they trust. Annie’s Homegrown works hard to act as a positive role model for consumers and other businesses.
This Spicy Shrimp and Annie’s Homegrown Shells and White Cheddar is so simple and easy to make it’s almost ridiculous, simply boil and rinse Annie’s Homegrown pasta according to the boxes directions:
BOIL: 8 cups water in a medium saucepan
STIR IN: pasta, bring to boil. Cook 8-10 minutes, or until done, stirring occasionally.
DRAIN PASTA: in a colander.
- RINSE: pasta if desired
Next, we need to cook our shrimp that has marinated for about 30 minutes in a simple to make light marinade sauce made from olive oil, hot sauce, Worcestershire sauce, lemon juice, fresh oregano, and Cajun seasonings. I also made my spicy shrimp in our toaster oven believe it or not in just a few short minutes.
While the Spicy shrimp were cooking in the toaster oven, I chopped up some organic red bell peppers, celery, and onions. Next, using a large metal skillet I sautéed them in olive oil and unsalted butter for just a few moments to soften them a bit.
For the last stage of the Spicy Shrimp and Annie’s Homegrown Shells and White Cheddar, I simply added my rinsed cooked pasta to the large metal skillet and joined it with thawed organic frozen peas, certified organic half and half cream, juice of 1 fresh lemon, cooked spicy shrimp, 2 packets of the Annie’s Homegrown powdered cheese mix, a little more Cajun Seasoning, kosher salt, fresh ground peppercorns, a pinch of red pepper flakes and fresh chopped parsley.
Once you combine the ingredients in the large metal skillet toss them in your favorite cute casserole dish and serve while still nice and hot, you can even grate a little organic white cheddar cheese to serve if you want, but really it’s not even necessary it’s so nice and creamy.
Taste a nice bite of this deliciousness and savor the wonderful taste of Certified Grass-fed Organic Annie’s Homegrown Shells and White Cheddar. Now try to tell me with a straight face that isn’t the best darn thing you’ve had to eat in ages…You can’t can you? Yep, you can’t, because it’s just that darn good isn’t it?
Spicy Shrimp and Annie’s Homegrown Shells and White Cheddar
- 1 pound of fresh large shrimp cleaned
- 1/4 of a cup of olive oil
- juice of 2 fresh lemons
- 1 tablespoon of Worcestershire sauce
- a few dashes of hot sauce
- 1 tablespoon of fresh chopped oregano leaves
- 1/2 of a tablespoon of Cajun seasoning
- 2-6-ounce boxes of
- 1 tablespoon of olive oil
- 1 tablespoon of unsalted butter
- 1/2 of a cup of minced celery
- 1/2 of a cup of diced red sweet bell peppers
- 1/4 of a cup of minced onion
- 2-6-ounce boxes Certified Grass-fed Organic Annie’s Homegrown Shells and White Cheddar
- 1/2 of a cup of organic half and half
- pinch of red pepper flakes
- 1/4 of a teaspoon of Cajun seasoning
- kosher salt, to own taste
- fresh ground pepper, to own taste
- 1/4 of a cup chopped fresh parsley
Easy to Follow Directions
- Clean shrimp by removing all shells, and deveining.
- Combine, olive oil, lemon juice, Worcestershire sauce, hot sauce, chopped oregano, and Cajun seasoning by lightly whisking.
- Place cleaned deveined shrimp in marinade mixture and marinade for about 30 minutes in the refrigerator.
- Meanwhile, boil 2 boxes of Certified Grass-fed Organic Annie’s Homegrown Shells and White Cheddar pasta according to the package directions, rinse if desired.
- Add olive oil and butter to a large metal skillet and sauté celery, red bell pepper, and onion for a few minutes till they become softened.
- Add 1/2 of a cup of organic half and half cream to the metal skillet slowly, keep heat source on a low-temperature setting, then add the cooked pasta, 2 packets of white powdered cheddar cheese, a pinch of pepper flakes, Cajun seasoning, kosher salt, freshly ground black pepper to own taste, and chopped fresh parsley and combine by gently stirring.
- Place in a casserole dish and serve immediately.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018- 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner are strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.