Tag: shrimp

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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 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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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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Sweet Potato Stuffed Shrimp with Pecans

Cajun French:  la pacane (la pa-kan) – pecan

 

PlatedLeftovers.

What does it mean to you?  Some people we know will not touch leftovers; others make extra just to have leftovers.  For us, leftovers are the beginning of another meal.  Today we had a baked sweet potato, rice, and corn – what to do?  There was also fresh shrimp.  Creativity started and we ended with stuffed shrimp.

Mais C’est Bon!

Enjoy!! Continue reading “Sweet Potato Stuffed Shrimp with Pecans”

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Bayou Potato Salad

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

 

PlatedPotato Salad – picnics, family dinners, comfort food.  That’s Potato Salad.

How about potato salad with a twist?  Instead of using just white potatoes, include equal amounts of sweet potatoes for a flavor twist.  This is a very fresh tasting salad that pops in your mouth.

We had boiled shrimp that we added to the plate and wow what a meal!

Mais C’est Bon!

Enjoy!! Continue reading “Bayou Potato Salad”

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Sweet Potato Grits with Shrimp

Cajun French:  le grue (lu grū) – grits

 

PlatedWarm sweet potato right from the oven – what could be more Southern than that?  Add grits and shrimp and your taste buds will be doing the Cajun Two Step.

Shrimp was on the menu for dinner and sweet potatoes were coming out of the oven; the fragrant aroma triggered the flow of creative juices.  So began the journey that would be sweet potato grits with shrimp.  Wanting to make it Cajun not just Southern, we added Tasso to the grits which gave it a pronounced smoky flavor.

We hope you have as much fun with this dish as we did…..

Mais C’est Bon!

Enjoy!! Continue reading “Sweet Potato Grits with Shrimp”

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Pesto Shrimp

Cajun French: la prune (la prūn) – plum

 

Most of our recipes are made from “starch”, but sometimes we have prepared items that must be used.  We do not like to throw out anything including prepared foods.  In walks Pesto and we must use it somehow, somewhere, in something, etc.  The pesto had already been used on pizza, but we still had half a bottle left.  Shrimp was on the menu and the pesto became a marinade.  The blending of flavors became a simple supper of shrimp with fresh plum and avocado.  This is a great summer evening meal!

Mais C’est Bon!

Enjoy!! Continue reading “Pesto Shrimp”

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Shrimp Citrus Salad

Cajun French:  l’orange (l’ō-ronj) – orange

 

A small bottle of Sweet Roasted Garlic Balsamic Dressing was hanging out in our pantry.  We weren’t sure how we would use the dressing.  Flash forward, on the table in our fruit bowl was oranges and avocados while in the fridge we had cooked shrimp, roasted corn and roasted garlic.  It was coming together.  We decided to build a citrus salad with shrimp.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Citrus Salad”

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