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From Karen Danielson:   "The reason I haven't been in touch is because after I wrote my cookbook, I started doing cooking demo's at a local market and that turned into a television cooking show. It's called "From Market to Table" and it's shown on local access Armstrong Cable, Channel 19. It has been such a local hit, that I now have a little cult following.

"Grove City is a relatively small town with population of about 9,000. I've lived here for 35 years so I know a lot of people. Now, whenever I go downtown, people recognize me and tell me how much they like the show.

"The show is filmed at the local County Market, and the owner's son, age 28, does the show with me. He's a great guy and will be getting married this summer, so part of the theme of the show is I'm teaching him how to cook and sharing my lifetime of cooking tips. Dave does know how to cook, but his repertoire is rather limited, at this point, so it's turned out to be a good thing.

"I'm starting on a new cookbook which I hope to have completed the end of this year. It's called: Soups and Stews for the Heart and Soul.  Meanwhile, here's one of my recreations of an entrée served at Red Lobster. One of my favorite things to do is to go to a really nice restaurant, enjoy a really good meal and then come home and try to re-create the dish."

Cajun Shrimp & Linguine
4 T real butter
4 T olive oil
2-3 cloves garlic, crushed then minced fine
½ pint light cream
1 pint half and half (about)
2 tsp tomato paste
1 tsp dried parsley
Cajun seasoning (red-colored), to taste
crushed red pepper flakes, to taste
1 T cornstarch
1 T half and half
1 lb. cooked shrimp, thawed, drained, de-tailed
cooked linguine—enough to serve 2-3 people

Place butter and olive oil in large skillet or wok.  Saut
é garlic in the butter and oil until garlic just begins to brown.  Do not over-brown the garlic or it will taste bitter.

Add cream, half and half, tomato paste, dried parsley, Cajun seasoning, and crushed red pepper flakes, to taste.  Make a slurry of the cornstarch and 1 T half and half.  When the Cajun cream sauce begins to start bubbling around the edges, stir in the cornstarch slurry. Stir continuously and cook until mixture thickens, about 2-3 minutes. Do not boil hard or the cream may separate.

Using separate spoon, taste and adjust seasonings.  If you put the tasting spoon back into the Cajun sauce, your saliva on the spoon will start to digest the sauce and it will get watery.  Once sauce has thickened, remove from heat and add all the cooked shrimp. Cover and let set while you are turning the cooked linguine into a large pasta bowl. Pour shrimp and sauce over pasta and serve at once. Serve with garlic toast, a tossed salad and a nice chilled white wine.

Copyright 2005 Karen Danielson

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