Cooking with a Food Network Star Hopeful

DC's own Malcolm Mitchell shares his skills with Aaron Gilchrist

By Anne Reynolds
|  Tuesday, May 29, 2012  |  Updated 1:34 PM EDT
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Malcolm Mitchell has made a name for himself here in Washington, now he shows Aaron that he has the chops to be a star.

Malcolm Mitchell has made a name for himself here in Washington, now he shows Aaron that he has the chops to be a star.

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Recipe for Malcolm Mitchell's Creole Shrimp Penne Pasta

Ingredients:

1 lb. penne pasta

2 tbsp. olive oil

1/4 c. onion

1/4 c. green peppers

2 garlic cloves, minced

3 jalepenos

1/3 c. tomato paste

8 oz. canned diced tomatoes

4 oz. jumbo lump crab meat

1 lb. fresh shrimp

1/2 c. diced Andouille sausage

1 c. seafood stock

seasoning blend of paprika, garlic poweder, onion powder, oregano, thyme, basil, cayenne, and cumin

1/2 quart heavy cream

1 tbsp. chopped turkey bacon

chopped fresh parsley

chopped chives

salt & pepper to taste

 

Directions

  1. In a sauce pan over medium high heat sauté onions, peppers and jalapenos until tender.
  2. Add garlic and tomato paste and diced tomatoes.
  3. Add seafood stock and Creole blend seasoning, cook for 30 minutes
  4. Puree
  5. Add heavy cream, Salt & Pepper to taste & add chopped parsley

Garnish

  1. Sauté diced bacon.
  2. Chopped chives

On the line

  1. Sauté andoullie turkey sausage and shrimp.
  2. Creole sauce.
  3. Toss in penne pasta
  4. Garnish with chives, bacon & drizzle with lucini olive oil

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