Giant Parmesan Chicken, Hand-Pulled Noodles and Cajun Recipes

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You can look “Texas eats» Saturday at 10 a.m. on KSAT 12, KSAT.comand KSAT More, our free streaming app. Name your favorite places in town via the The best Texas dishes Competition.

This week on Texas Eats, David Elder takes us to one of The Pearl’s new restaurants in San Antonio, Arrosta.

Arrosta serves rustic Italian specialties and homemade pasta. David dines on a gigantic chicken parmesan with the head chef, Robbie Nowlin, as the two discuss the ideas behind the menu.

Next, we head to downtown San Antonio for this week’s featured haunted restaurant, Guillermo’s.

David pays a chilling visit to the owner, Guillermo, himself and later shares some of the best dishes from the pizza and sandwich menu.

After that, David takes a road trip east to Pasadena for hand-pulled noodles, homemade dumplings and sweet bao buns at Noodle Master.

Next, David tries brunch with a twist at one of Austin’s favorite restaurants, Phoebe’s Diner.

Next, David heats things up in the Texas Eats outdoor kitchen with KSAT12 anchor Ursula Pari.

David and Ursula make cheesy Cajun shrimp and grits, share some cooking techniques, and have a laugh.

Next, David heads to the North Side to pair Shiner beer with over-the-top chicken, duck and quail dishes from Gold Feather.

David tops it all off with Texas BBQ with an Asian twist at Blood Brothers BBQ.

You don’t want to miss this delicious episode of Texas Eats!

Cajun Shrimp with Cheese and Grits from Ursula Pari (KSAT12)
  • Shrimp

  • Sausage

  • Celery

  • Onion

  • Garlic

  • Pepper

  • instant oatmeal

  • Cream cheese

  • cheddar cheese

  • chicken stock

  • Cajun seasoning

  • Make instant oatmeal using chicken broth instead of water

  • Once oatmeal has solidified, stir in cream cheese and cheddar cheese

  • Coarsely chop the celery, onion, garlic and bell pepper

  • Slice the sausage

  • Devein and peel the prawns

  • Season the shrimp with the Cajun seasoning

  • Heat a skillet over medium-high heat and cook the sausage until cooked through

  • Remove the sausage from the pan

  • Add the shrimp to the skillet and cook until opaque, about 3 minutes

  • Remove the shrimp from the pan

  • Deglaze the pan with the chicken broth

  • Add the celery, onion, garlic and bell pepper to the skillet and cook until slightly softened

  • Return the shrimp and sausage to the skillet and stir to combine

  • Plate of cheesy grits with shrimp and sausage mix on top

  • Enjoy!

Featured restaurants this week:

1803 Broadway Suite 101, San Antonio, TX 78215

618 McCullough Ave, San Antonio, TX 78215

6823 Spencer Hwy Suite A, Pasadena, TX 77505

408 W 11th St, Austin, TX 78701

French Toast from Phoebe’s Diner in Austin (KSAT12)

834 Northwest Loop 410 Suite 106, San Antonio, TX 78216

5425 Bellaire Blvd, Bellaire, TX 77401

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Rozella J. Cook