Tag: shrimp

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Pop Up Shrimp

Cajun French:  bourrer (boor-ā) – stuff

 

“Have you tried pop up shrimp?”  We were asked this question and had no idea what Letti was talking about.  What she meant was dried shrimp and no we had never used them.  We were familiar with the shrimp and knew many Cajuns used them in gumbos; yet we had not tried them.  Never ones to let something go; we purchased a package of dried Louisiana shrimp and put it in the pantry.  Last night that bag of shrimp was staring at us and so it was time to give them a try.  They are different and not like any shrimp we have used before.  In researching we found the dried shrimp are used in oriental cooking especially in soups and stews.  We decided to go Italian with them and stuff pasta shells.  The taste is definitely different and we will probably give them another try in some other cuisine.  The saga continues….

Mais C’est Bon!

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Cajun Caviar

Cajun French:  la feve (la fev) – pea

 

Cajun Caviar, Texas Caviar, Poor Man’s Caviar as many names as there are recipes.  Ours was born out of necessity – friends called and invited us to dinner that night.  We never go anywhere without bringing a dish, what to bring?  After searching the pantry we decided on black eye peas with shrimp, then we saw the avocado on the counter and that sounded refreshing.  So our version of Cajun Caviar was born.

Mais C’est Bon!

Enjoy!! Continue reading “Cajun Caviar”

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Shrimp and Tamale Casserole

Cajun French: la casserole (la kas-rol) – casserole

 

Farmers markets not only offer fresh local items, they also offer local homemade items. Finding fresh homemade vegetarian tamales at the Red Stick Farmers Market made our mouth’s water. We purchased six warm tamales and knew lunch was ready. Very few times we can remember being disappointed with a farmers market purchase, yet the tamales are now on that list. The vegetables tasted like a bag of frozen mixed vegetables that was defrosted and added to the tamales – no taste except the mesa. What to do with the tamales? We are victims of the “starving children in China” generation – eat all your food. Deciding the tamales needed sauce and seasoning, a casserole was in the works blending Cajun with Mexican.

Mais C’est Bon!

Enjoy! Continue reading “Shrimp and Tamale Casserole”

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Twisted Shrimp

Cajun French:  l’artichaut (l’ar-tee-shō) – artichoke (globe)

 

Rotini with shrimp = twisted shrimp.

Rotini is pasta we generally use for salads.  In preparing dinner we were looking for penne and pulled out rotini instead.  What the heck, we used rotini and liked the results.  It is always fun to try different pasta shapes especially when the pasta is used in a different way or for a different recipe.  This is not a heavy sauce so the rotini worked great allowing the sauce to flow between the spirals of the pasta.

Mais C’est Bon!

Enjoy!! Continue reading “Twisted Shrimp”

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Shrimp and Beet Greens Wraps

Cajun French: la bétrave (la bāt-rav) – beet

 

The beet greens from the Red Stick Farmers Market were beautiful, almost too pretty to cook. Not a chance. This is one of our dishes that evolved and then un-evolved. It was breakfast time and we were cooking eggs, beet greens and shrimp wraps – sounds good and it was. Only problem, we forgot the eggs. Hunger pains took over with the shrimp mixture smelling so good, we totally forgot we were planning to add scrambled eggs. No problem, the wrap was fantastic without eggs. This is a great any meal dish and quite easy.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp and Beet Greens Wraps”

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Louisiana Seafood Crowning Stuffed Portabella Mushrooms

Cajun French: Louisiane (Loo-ee-zee-on) – Louisiana

 

Valentine’s Day Dinner

Romantically speaking, oysters say it all. Combine fresh Louisiana oysters with fresh Louisiana shrimp and crab and romance is in the air. We paired this trio with a stuffed portabella mushroom that will leave your taste buds sizzling. Light candles, chill your favorite wine, grab your honey and you will have a night in paradise.

Mais C’est Bon!

Enjoy!! Continue reading “Louisiana Seafood Crowning Stuffed Portabella Mushrooms”

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Shrimp, Red Cabbage & Oyster Mushrooms

Cajun French:  le chou (lu shoo) – cabbage

 

Cleaning out the frig before our weekly Red Stick Market purchases, we found red cabbage and oyster mushrooms.  What to do with them?  Shrimp in the freezer, good addition.  We decided to cook each separately and then plate together.  The sweetness of the cabbage added to the mildness of the mushrooms and the shrimp were the crowning glory.  For a meal made with clean out the frig items, it was outstanding!

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp, Red Cabbage & Oyster Mushrooms”

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Shrimp Cocktail Extraordinaire

Cajun French: l’ail (l’a-ee) – garlic

 

Watching the sunset on a beach, sipping a cool, crisp glass of wine and a shrimp cocktail waiting for dinner. Dreaming of the day that will be our front yard and it will be soon! So tonight we are having the shrimp cocktail without the beach sunset or glass of wine (no wine on South Beach Phase 1). Having purchased large shrimp from the Anna Marie at the Red Stick Farmers Market, we decided a shrimp cocktail was in order. This was going to be dinner so we wanted to make the cocktail a complete meal. Searching the frig to see what was available and how the finds could be used resulted in our Shrimp Cocktail Expanded.

Mais C’est Bon!

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Shrimp Grillades and Grits

Cajun French: le grue (lu grū) – grits

 

What started out as left over crawfish and carrot tops over girts for breakfast turned into Shrimp Grillades and Grits. Traditionally grillades are slow cooked meat in rich gravy. We enjoy grillades and since we no longer eat meat wanted to try shrimp grillades. Today was the day and what a dish! Another difference to the traditional grillades is the shrimp do not cook in the gravy. The shrimp are pan fried and plated in the gravy just before serving. As usual we used shrimp from the Anna Marie.  Even though this dish is very rich, it is not high fat. The richness comes from using red wine in the gravy. We plated the dish on plates with a shrimp design. Wanting to highlight the design as well as the food we plated the dish two ways.

Mais C’est Bon!

Enjoy!! Continue reading “Shrimp Grillades and Grits”

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