Category: Entree

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Cajun Shrimp Curry

Cajun French:  le coco (lu kō-kō) – coconut

 

PlatedCajun…Curry…maybe not exactly but Cajuns are adaptable and we are always using interesting ingredients.

The interesting ingredient was Coconut Cream.  We use coconut milk but had never tried cream and could not resist.  Curry naturally followed along with cashews and turmeric and then came the rest of the ingredients.  The results were amazing.  The only thing we would change or John would change is using the entire can of coconut cream so there would be more sopping sauce.

Mais C’est Bon!

Enjoy!! Continue reading “Cajun Shrimp Curry”

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Fennel and Spinach Sauté over Pasta

Cajun French:  le spinach (lu spinach) – spinach

 

Pine NutsWe are participating in an “Elf4Health Challenge” and it was Meatless Monday.  For us that was not a problem but we wanted something different.  Spinach was in the frig and our first thought was sauté spinach with onions and garlic.  Opening the veggie drawer, fennel showed it face and an additional ingredient was added.  As with most of our recipes ingredients were added and left out as we cooked.  The end result was amazing with the fennel adding a unique flavor.

Mais C’est Bon!

Enjoy!! Continue reading “Fennel and Spinach Sauté over Pasta”

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Fennel Pie

Cajun French:  la tarte (la tart) – pie

 

PlatedFennel made its appearance at the Farmers Market this week and Laurie was very excited.  We like to use the entire plant and are always looking for different ways to prepare the fennel.  After much discussion, we decided on a fennel pie with shrimp and other vegetables.

Mais C’est Bon!

Enjoy!! Continue reading “Fennel Pie”

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Watermelon Salad with Grilled Shrimp

Cajun French:  le melon doux (lu m’lon doo) – watermelon

 

Salad Shrimp 2 on sideWatermelon and shrimp – two of our favorites.  That said, it took John a moment to agree to use them together in a dish.  Laurie was ready in fact she is always up for a combination of foods.  Once John agreed we took to the kitchen and salad making.  As usual we wanted to give the dish a Cajun flair so we introduced Cajun olive oil and local honey along with cane vinegar.  The ingredients were purchased at our local farmers market with the mint coming from our herb patch.

Mais C’est Bon!

Enjoy!! Continue reading “Watermelon Salad with Grilled Shrimp”

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Stuffed Jalapenos

Cajun French:  bourrer (boor-ā) – stuff

 

PlatedLeftover beans and rice again.  What can we combine them with this time?  We enjoy stuffed grape leaves for snacks.  The last ones we purchased had very tough leaves so we had been using the stuffing in dishes.  Mayonnaise was used as the binder and a stuffing for Jalapenos was beginning.  The mayonnaise also gives a richness to the peppers.  This dish is a great snack or side for a salad.

Mais C’est Bon!

Enjoy!! Continue reading “Stuffed Jalapenos”

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Louisiana Saturday Night Oysters

Cajun French:  l’huite (l’ū-eet) – oyster

 

PlatedFresh Louisiana oysters are salty sweet and taste like no other oysters.  When we purchased the oysters, we knew how we wanted to cook them, simply in olive oil with pasta.  Avocado oil was used to give the dish a buttery taste and it adds richness.  This dish is easy to prepare but makes a gourmet meal.

Mais C’est Bon!

Enjoy!!     Continue reading “Louisiana Saturday Night Oysters”

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Shrimp Pasta

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

 

PlatedPasta is a staple in our pantry and we are always looking for ways to make a pasta dish interesting.  What was to be just another tomato sauce and pasta evolved into a dish with depth of flavor.  There was fresh corn in the refrigerator so that went in.  Laurie had Kipper Snacks for lunch and one was left, so it was mashed and into the sauce it went along with red wine.  The sauce is full of flavor with a depth of richness.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Pasta”

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Eggplant Seafood Casserole

Cajun French:  la breme (la brem) – eggplant

 

PlatedEggplant is a vegetable we enjoy using in various ways.  Not sure how we wanted to use the one we purchased at the farmers market, so we started brainstorming.  What else had we purchased or had on hand that we could incorporate?  After some discussion, we decided on a casserole using seafood – shrimp and crab.  The fresh peppers were abundant this week and we had a variety so in they went.  The mayonnaise was used not only as a binding but also for flavor enhancement.  Although the recipe is easy, the results are a casserole with a richness to be enjoyed.

Mais C’est Bon!

Enjoy!! Continue reading “Eggplant Seafood Casserole”

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