Tag: shrimp

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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!

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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!

Enjoy!! Continue reading “Shrimp Cocktail Extraordinaire”

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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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Tenth Day of Christmas – 10 pirogue paddles

Cajun French: le riz (lu ree) – rice

 

A pirogue is a small flat bottomed boat originally made of Louisiana cypress. The pirogue is designed to move through the very shallow water of the Louisiana marshes. It can also easily be turned over to drain any water that gets in the boat. We have seen pirogues that were carved from a single cypress tree, meaning no seams. Many Cajun cooks have “pirogue paddles” to use when cooking, for stirring the pot. On the tenth day of Christmas we are going to stir up a Shrimp Creole Casserole.

John, like many Cajuns, are known to “stir the pot” having no connection to cooking. It means they like to get things going, pit one against another in fun.

Mais C’est Bon!

Enjoy! Continue reading “Tenth Day of Christmas – 10 pirogue paddles”

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Third Day of Christmas – 3 Stuffed Shrimp

Cajun French: bourrer (boor-ā) – to stuff

 

On the third day of Christmas, my true love gave to me three stuffed shrimp.

Shrimp are a staple in the Cajun diet and we eat them in various ways at least three times a week. Stuffed shrimp is a favorite of ours and our recipe is baked not fried. We do not put any coating on them and use more crab than bread for our stuffing.

Enjoy our Third Day of Christmas recipe.

Mais C’est Bon!

Enjoy!! Continue reading “Third Day of Christmas – 3 Stuffed Shrimp”

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