[ HAWAII'S KITCHEN ]

Cajun shrimp,
Italian chicken rely
on Maui onion

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These dishes were prepared by Kevin Tate of Kevin's Two Boots on "Hawaii's Kitchen" Sunday. The show airs at 5:30 p.m. on KHON/Fox.

Shrimp Etoufee

1/4 cup vegetable oil
1/4 to 1/2 cup flour
2 cups water
2 tablespoons vegetable bouillon
1 teaspoon Mrs. Dash
1 teaspoon Cajun spice
2 to 3 dashes Louisiana hot sauce
1 teaspoon Worcestershire sauce
1/2 pound tiger shrimp
1 cup trinity mix (sweet peppers, Maui onions and celery)

In a large skillet, heat oil just until slightly smoking. Quickly whisk in flour until golden brown and the consistency of peanut butter. Slowly add water and whisk until sauce is consistency of smooth gravy. Add bouillon, Mrs. Dash, Cajun spice, hot sauce and Worcestershire sauce and whisk until well-blended.

Meanwhile, heat a separate skillet and sauté shrimp until slightly pink. Add trinity mix and toss lightly, about 1 minute. Add to sauce and toss to coat. Serve as is or over rice.

Chicken Italiano

2 tablespoons extra virgin olive oil
1/4 pound boneless chicken tenders, sliced into strips
1/4 cup sweet bell peppers, sliced into strips
1/4 cup Maui onion, sliced into strips
1/4 teaspoon garlic pepper
1/4 teaspoon Mrs. Dash
Pinch salt, or more to taste
1/4 cup butter
4 large mushrooms, sliced
1 tablespoons lemon basil (may substitute sweet basil)
1/4 cup white wine
1 pound cooked linguini

In a large skillet, heat olive oil and add chicken, tossing constantly. Add peppers and onion. Add garlic pepper, Mrs. Dash and salt. Add butter, mushrooms and basil. Toss to coat all ingredients. Deglaze pan with wine, then add pasta. Toss lightly.

Nutritional information unavailable.

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