Fire Station Cooking: Greg’s Tennessee Shrimp Alfredo

 

I begin this article with a strong focus on a nice warm meal because I spent a good portion of the past two weeks digging out fire hydrants buried under mountains of snow created by plows on main routes. We have been using a Skid Steer with a seven-foot-wide snow blower on it to remove the bulk of the snow and packed ice and then hand shoveling the rest of the way. At this point, we are over 50 inches of snow for the season in Fargo, and it is about 5 degrees below zero. Is anybody in a warmer climate looking for a middle-aged firefighter who likes to eat? Anyways, back to warm thoughts of food.

 

This recipe was created and submitted by Greg Broughton, who initially found out how good his recipe was from his wife’s coworkers. They requested it for a birthday meal after having a previous taste and loving it. After learning about the popularity of his dish, Greg took his recipe to the fire station. 

 

Before entering the fire service, Greg spent four years in the Navy. Afterward he got married and moved to Tennessee. Next, he worked at a manufactured home factory while volunteering on the local fire department. Currently, he is on the Savannah (TN) Fire Department, which has seven full-time and 20 part-time members who respond out of two fire stations. 

Captain Dave Conrad prepared this meal with his “B” shift crew. They found the meal very quick and easy to make, just as Greg indicated. Captain Conrad says they had a little trouble getting the sauce to thicken and believes that they should have used a better quality parmesan cheese instead of the cheap stuff we often instinctively reach for first.

 

 

Ingredients:

 

1 3-pound bag of shrimp, raw

1 stick of butter, salted

2 T garlic, diced

Oregano and basil to taste

1 quart milk

1.5 T cornstarch

1 bag shredded parmesan cheese

1 package noodles

Cook noodles while preparing shrimp. Peel and devein shrimp. Saute shrimp in one stick butter with garlic, oregano, and basil. When shrimp is nice and pink, add milk and parmesan cheese. When cheese is melted, add 1.5 tablespoons of cornstarch to mixture and stir. When pasta is done and sauce is thickened, mix or ladle over noodles.

 

*Greg notes that garlic cheese bread is a great complement to the recipe, just in case anyone would dare to make a pasta without it.

Ease: of preparation: Easy

Time: About 15 minutes

Cost: About $ 13.00 (about $ 2.50 per person with garlic bread)

Feeds: Around 6 firefighters

 

I am always looking for more recipes. Please share your creations with other firefighters by sending in your favorite recipe. Each article contains a quick introduction to those submitting the recipe, their department, their recipe, and any stories that may surround the legendary dishes. Send recipes and a photo of the finished dish to firestationcooking@gmail.com . Please also include your name and e-mail address.  

Eat together when you are able, and stay safe out there.

Download this recipe as a PDF HERE.

Craig Nelson has been in the fire service for nine years, working as a volunteer, paid-on-call, and a full-time firefighter/EMT. He works for the Fargo (ND) Fire Department and works part-time at Minnesota State Community and Technical College–Moorhead as a fire instructor. He also works seasonally for the Minnesota Department of Natural Resources as a wildland firefighter in Northwest Minnesota. Previously, he was an airline pilot. He has a bachelor’s degree in business administration and a master’s degree in executive fire service leadership.

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