Tag: shrimp

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Shrimp Crostini with Pepper Kumquat Compote

Cajun French:  griller (gree-ā) – toast (bread)

 

AppitizerWe were watching “A Chef’s Life” where the chef was making a mull using muscadines and John’s creative juices started flowing.  Shrimp was already on the menu for dinner along with steamed veggies and Kumquats were in our frig just waiting to be used; dinner was getting better and better.  Bellegarde Bakery fig and pecan bread had just been purchased from our farmers market and crostini, little toasts, was in the making.  Superb dish for an entree or appetizer.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Crostini with Pepper Kumquat Compote”

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Sweet Potato and Black Bean Chili with Grilled Shrimp

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

 

platedLaurie found a recipe for sweet potato black bean chili (http://bit.ly/1csOWxI) from Eating Well on Pescetarian Living Facebook Group.  Immediately Laurie was interested; John not so much.  But John was willing to give it a try.  We adapted the recipe to our liking and it was a hit for both of us.

Mais C’est Bon!

Enjoy!! Continue reading “Sweet Potato and Black Bean Chili with Grilled Shrimp”

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Creole Shrimp and Cabbage Jambalaya – New Year’s Day

Cajun French:  l’année qui vien (l’an-ā kee-vee-ain) – New Year

 

PlatedCabbage and Black Eyed Peas – it’s tradition on New Year’s Day.  Okay we get that and enjoy the duo every January 1st no matter where we are.  But sometimes we just need something different so creative brains went to work.  Outcome – Creole Shrimp and Cabbage Jambalaya.  We may have cooked it in an unorthodox way but it worked and was delicious!

Mais C’est Bon!

Enjoy!! Continue reading “Creole Shrimp and Cabbage Jambalaya – New Year’s Day”

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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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