H
JOCK CHEF:
BOBBY MCCRAY
The Saints DE cooks!
The Mag: Bobby McCray Jock Chef
[Want to see more 'Jock Chef' episodes? Here is Jets DT Kris Jenkins (omelette) and here is Bills S George Wilson (chicken, green beans, corn and baked beans) ]
Bobby McCray played his college ball at Florida and now helps anchor the D-Line of the New Orleans Saints. You'd assume that from a culinary standpoint, he'd be big into jambalaya, crawfish or the like? No. The dude can actually make a mean chicken and shrimp fettuccini. You can watch him make it in this video and if you click 'Read More,' it'll take you to the recipe he uses.
Bobby McCray's Chicken and Shrimp Alfredo
INGREDIENTS
2 Jar Alfredo-style pasta sauce
1 (1 pound) package fettuccini pasta
1 pounds fresh shrimp, peeled and divided
1 lb. boneless, skinless breast, cut onto 3/4 inch cubes
1 cup of milk
1 (1 pound) package fettuccini pasta
1 pounds fresh shrimp, peeled and divided
1 lb. boneless, skinless breast, cut onto 3/4 inch cubes
1 cup of milk
1 cup butter, melted
1 tsp. olive oil or cooking oil
1 tsp. Badia Complete Seasoning
1 tsp. salt
1 tsp. lemon pepper
1 tsp. olive oil or cooking oil
1 tsp. Badia Complete Seasoning
1 tsp. salt
1 tsp. lemon pepper
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain. In a saucepan over low-temperature, heat the Alfredo sauce.
Add shrimps & chicken cubes into a bowl. Then sprinkle Badia complete seasoning, salt, and lemon pepper over the shrimps & chicken. In a large skillet over medium heat, sauté shrimps and chicken in a small amount of oil for 10min or when chicken is slightly brown.
In a large pot over low heat mix together the cooked pasta, shrimp, chicken, Alfredo sauce, and the cup of milk. Serve with garlic bread and salad.
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