Autumn in Acadiana is when fresh squash, pumpkin, and gourds of all kind begin showing up at the local farmers markets. It always puts me in the mood for a delicious recipe featuring those flavors, and with this Butternut And Shrimp Pasta dish, I can’t think of a better way to usher in the fall…
Fried Green Tomato Shrimp Rémoulade
When I glance at a menu and see anything featuring rémoulade sauce, I’m salivating. Usually, it’s a straightforward shrimp appetizer served on a bed of shredded iceberg that in the hands of a cook that has their rémoulade repertoire figured out is well worth ordering. But recently I was astounded to find a spin on shrimp rémoulade…
Shrimp Season In Louisiana
Louisiana cooks rejoice! We live in a state of bliss when it comes to having access to one of the world’s most treasured culinary ingredients–wild-caught Gulf shrimp. Our shrimp have multiple uses in the kitchen, and there is no shortage of classic Cajun recipes to showcase this product. Just think of the options; Shrimp Creole,…
Shrimp Boulettes
These Shrimp Boulettes are the bomb. When fried crisp, this combination of flavors creates a seafood explosion launched with a kick of spice. Throughout coastal Cajun country, home cooks have engineered seafood into many unique dishes, and boulettes are one of the more popular. Fish, crab, crawfish, and most especially shrimp are pulverized, mixed, rolled,…
Kale Caesar with Grilled Shrimp
For the past few years, fresh kale has been on a run showing up on restaurant menus all over America. Even here at my Acadiana Table, I’ve tossed it into soups, braised it in stews and served it pan sautéed as a side dish. So, this weekend I stumbled on a neat trick while making…