Spicy New Orleans Style Shrimp ~ in time for Mardi Gras ~ easy, tasty baked shrimp in a rich, spicy buttery Cajun sauce served over rice or with crusty bread.
We spent a few days this winter in New Orleans. My one regret is not staying long enough to taste more of the amazing seafood but that means a return trip is in order.
Spicy New Orleans Style Shrimp is a one-pan, any-night meal loaded with spicy flavor. Don’t limit it to Mardi Gras though. Serve it up anytime you’re craving spicy seafood with rice, some good crusty bread and a few lemon wedges.
Sometimes less really is more ~though not with shoes. Never with shoes. It is the case with this Lemon Vegetable Spring Pasta ~ sautéed spring vegetables, shrimp, pasta and a little cheese all dressed in a light, lemony sauce.
I published this recipe quite a while ago when I was brand new to blogging under the title Girls Night In Pasta. I’m rolling my eyes now at the name, but I thought it was clever at the time because it was my favorite go-to pasta when my husband travelled for work and the only appetite I had to please was my own ~ a glass or two of wine, a good dinner and my favorite TV show ~ Girls Night In.
This Asian Pan Fried Noodles with Shrimp shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MuellersMatchmaker #CollectiveBias
I’ll admit, I have *a couple* of quirks, like reading magazines from back to front and taking almost every quiz I come across: “Which TV Mom Are You?” on Facebook or “Who Are You Meant To Be?” from my Oprah magazine. The latest quiz I took was Mueller’s® Pasta Matchmaker that blends three of my favorite things ~ taking quizzes, cooking and pasta. I won’t keep you in suspense. Based upon my answers, my recipe is. . . drumroll . . . Asian Pan Fried Noodles with Shrimp.
I’ve probably told this story before, but in my single girl days I lived on Taco Bell cuisine ~ it is considered cuisine, right? I have no shame in saying this. It was cheap (still is) and good (still is) and in those days I wasn’t much of a cook. Win-win-win. I had a couple of favorites from that neon lit menu board that saw me both at meal time and for late-night snacks. One favorite was the bean burrito. The other was the bean tostada. Are you seeing a pattern? Though I still have a sincere appreciation for Taco Bell, my tastes have evolved (thankfully) and so have my cooking skills (“yes, thankfully” said my family in a loud chorus!) but I still love a good tostada, especially this Shrimp Tostada.
I’ve always loved the slower pace of summer, going back to my childhood. I put so many miles on my bike tires and probably wore out the sidewalk on the way to the Dairy Queen. I used to stay up up late pouring over Nancy Drew mysteries in bed, wishing the warm breeze would miraculously cool me (no air conditioning in those days). I wanted to be Nancy, zipping around town in my convertible solving mysteries with my friends. I still love curling up with a good book. I’ve been in a book club for a dozen years or so with a really great group of women. You’d like them. We don’t read as much anymore. We’ve morphed into a kind of wine~friendship club. You’re probably wondering ~ what’s up with the books and the nostalgia and the. . .? Where’s the food today? Sorry, I digress. . .today on this warm summer day I’m bringing you Creamy Shrimp Pasta, a dish with flavors that remind me of everything summer ~ bright red tomatoes, fresh, fragrant basil, a hint of tangy lemon and sautéed shrimp all in a barely there creamy sauce without any cream in it at all. Stick around and I’ll show you how. This dish is light. It’s fresh. It says summer and it whips up quickly, leaving all kinds of time for lazy days reading or whatever floats your boat.
I know you stopped by for a Shrimp Quesadillas recipe ~ the first of two recipes this week for Same Ingredients/Different Results and I swear I’ll get to it but it’s time I come clean. I’m about as tech-challenged as they come. My kids know it and they’ll eagerly vouch for my inadequacy, but if you feel you need further verification, you can ask the ever-patient Michele at Brave Creative Designs the woman who recently designed my new logo and will also vouch for it. Michele set up this fabulous new logo on my blog then emailed me the logo to use on other things, like Facebook and Instagram. . .hello Michele? It’s me again. . .
The start of Mardi Gras. . .Fat Tuesday. . .Paczki Day. . .a rose is still a rose by any name. I’ve never been to New Orleans ~ yet. It looks like so much fun though so it’s on my list of things to do. In honor of Mardi Gras, today I’m making a weekday version of Jambalaya – a spicy sausage, shrimp and rice dish I’m calling Mardi Gras Shrimp and Rice. Jambalaya often includes chicken and some vegetables too. The dish is lightened up a bit because I’m not using sausage and if shrimp doesn’t make your sails fly, feel free to just use chicken. In other words, this is a very loose interpretation ~ but delicious nonetheless. Maybe when I get the New Orleans one day I’ll rethink the whole interpretation/weekday version, but in the meantime. . .
What’s not to love about a tasty appetizer served in a neat little cup. The only bad thing I can say about them is that they disappear so quickly! Appetizers are my favorite way to eat. Not only are these Grilled Spicy Shrimp Cups with Pineapple Aioli mouth-wateringly delicious, but there’s no messy look to them like you may see with a layered dip after the second or third dipper ~ broken chips ~ pooled liquid. Grilled Spicy Shrimp Cups with Pineapple Aioli are fast to make and with this easy to follow recipe, you’ll be munching in no time. Spicy shrimp topped with sweet-tangy pineapple aioli all nestled in scooped tortilla chips.