BBQ Shrimp Louisiana Style

Cajun French: la chevrette (la shuv-ret) – shrimp

 

New Orleans BBQ Shrimp does not have BBQ sauce or anything related to BBQ. In fact, no one is sure how the name came about. What is sure, the original BBQ Shrimp was developed at Pascal’s Manale Restaurant in New Orleans in the 1950s. The recipe was based on a dish had by Vincent Sutro, a regular at Pascal’s, while visiting Chicago. Unfortunately Sutro could not remember the exact ingredients; something about shrimp, butter and pepper. So chef Jake Radosta went into the kitchen, came out with a dish and served Sutro. Sutro said it was not the dish he had in Chicago, but it was better than the dish he had. BBQ Shrimp was born and has been on the menu ever since. Today many restaurants and home cooks prepare BBQ Shrimp, each having their own twist.

Being Cajun, we add our own twist to the recipe. To be honest, it is the way it was prepared in Laurie’s family. The Cajun Trinity is smothered down in olive oil before adding anything else. We like it this way because the trinity gives the gravy some substance, especially when dipping bread.

We admit there is an enormous amount of butter. But then that is what makes the gravy so good. Don’t shortchange on the butter. It is not an everyday dish, so make it and savor every bite.

Mais C’est Bon!

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Fish en Papillote

Cajun French:  le poisson (lu poo-a-son) – fish

 

While traveling we are not always able to buy fresh fish and we had been fresh fish deprived for a while. Heading back to south Mississippi, we knew fresh fish was waiting. Laurie enjoys fish en papillote and had not had it for some time. John’s creative juices started flowing and below is the result.

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Chicken Pasta Salad

Cajun French:  le poulet farci (lu poo-lā far-see) – baked chicken


There are numerous, too many to count, of chicken pasta salad recipes. Why another one? We saw the basics of this recipe on Facebook and decided to make it our own. We gave ours a Mediterranean flair with a kick of Cajun and wow, it worked!

Mais C’est Bon!

 

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Vegetable Curry

Cajun French: le cachet (lu ka-sha) – squash

 

CurryVisiting different farmers markets as we travel not only affords us various and unique vegetables but also opportunities to meet chefs, bakers, farmers, and other shoppers. The Independence, Iowa farmers market was no different. We were fortunate to visit with Chef Michael Murray-John and enjoy his vegetable curry. Michael who now lives in the Twin Cities with his wife and daughter, Lola, was previously the chef/owner of two restaurants in Wabasha, MN. We purchased his curry spice packet, which made fixing the curry very easy. Along with the packet we received the spice recipe needed to duplicate the dish. We added our own touch – onion and garlic. It is well worth the numerous spices needed…

Mais C’est Bon!

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Grilled Veggie Stack

Cajun French: le plat (lu pla) – dish (of food)

 

PictureWhen squash and eggplant appear at the markets, Laurie cannot resist. Living in an RV, space is at a premium and fresh produce is purchased as needed. That is except squash and eggplant – usually we purchase more than needed because there are so many different ones to choose. This week we managed to only purchase yellow squash and eggplant. Laurie was proud of herself for moderation. Grilling is a favorite cooking method of ours and tonight was grilled veggies. For a different approach we stacked the veggies and topped with grated cheese. Fresh corn was also a purchase so it was grilled also.

Mais C’est Bon!

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Sautéed Shishito Peppers with Shrimp and Ground Cherries

Cajun French: la merise (la m’reez) – cherry

 

Rice Shrimp Peppers CherriesShopping at farmers markets while we travel brings new and different products to our table. One such find was shishito peppers. The pepper is an East Asian variety and makes great finger food. We decided to add them to our Shrimp and ground cherries to give a sweet/hot taste. There were a few leftover so we cut off the stems, chopped them and added to eggs for an excellent scramble.

Mais C’est Bon!

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Grilled Halibut

Cajun French: le poisson (lu poo-a-son) – fish
Plate 1Grilling is one of our favorite ways to cook. Tonight we did it a little different – open fire grilling. Our travels have brought us to northern Minnesota where we were finally able to purchase fish. Halibut was available and we wanted to try something different. Even though it is not a Minnesota fish, it is something we do not normally have access to. The end result was MORE! Exactly, we wanted more and we will definitely grill this way again.

Enjoy!

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Francis’ Potato Patties

Cajun French: la patate (la pa-tat) – potato

 

IMG_2993Ms. Francis’ store was across the street from the local school. Since this was before the time of school lunches, she would sell hamburgers to the school children for lunch. On Friday’s, since this was a predominantly Cajun Catholic community, she would make potato patties instead of meat patties. Both of her burgers are still talked about and remembered by people today. Francis was John’s grandmother and while this is not her exact recipe, we wanted to honor her memory and the memories she left with us. Frances would use fish flakes and boiled potatoes to make her patties. We stepped it up a notch and used salmon and potato flakes.

Frances has been the inspiration for many of our dishes. In fact, we posted a potato croquette recipe a couple of years ago based on her recipe. At that time we used sweet potatoes. This one is closer to her original recipe.

Mais C’est Bon!

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