Hello and Welcome to the newest feature here on the blog.
Did you know that alot of the Cozy Mysteries I read and talk about include recipes. And they are so yummy!
Today I am kicking off my new Friday feature here and my new feature over at My Reading Journeys!
I am beginning my travels with a Christmas trip to New Orleans.
But I just couldn't wait till Christmas to begin eating some of the yummy Cajun dishes.
The Cowboy and I love Cajun food and so I thought I'd fix a new recipe I found here . . .
I got the chance to read A Cajun Christmas Killing awhile back when the book was on tour with Great Escapes. My 5 star review is over Here
The recipe I chose to feature and share with you is Shrimp Remoulade
I was so glad I tried this recipe. Even though we love Cajun food we had never had this dish! Here is what my plate looked like . . .I added the toasts. Aren't they cute?
The Shrimp Remoulade was so good on the toast!
I also think a bed of Swiss Chard would really make the dish pretty!
Before I give you the recipe let me warn you. There are minced Hard Boiled Eggs in the dish. Honestly if I wasn't doing this post to promote Ellen's book I wouldn't have tried it.
I loved it. You have try it. This is a super easy and fancy dish!
Here's Ellen recipe . . .
Shrimp Remoulade Shrimp remoulade is a popular New Orleans appetizer that is served cold. Some restaurants like the legendary Galatoire’s offer it on a bed of lettuce. Ninette Crozat likes to serve it to her guests atop a pitted avocado half. It’s a delicious and easy dish to make. Ingredients Note: It’s important to finely mince all ingredients that require it. 3 minced hardboiled eggs 3 minced scallions 2 minced celery ribs ½ cup minced fresh parsley 3 tbsp. minced dill pickle 1¾ cups vegetable oil ⅔ cup stone ground mustard (or Creole mustard, if it’s available) 2 tbsp. horseradish 283 A Cajun Christmas Killing 3 tbsp. lemon juice 1 tbsp. paprika ½ tsp. salt ½ tsp. sugar 2 lbs. cold shrimp, peeled and deveined Instructions Mix together all the ingredients, except for the shrimp. Chill for at least half an hour. When you’re ready to serve the dish, halve 4–5 avocados and remove the pits. Distribute the shrimp evenly over the avocados, and then top each serving with cold remoulade sauce. (Leftover sauce can be transferred to a jar and stored in the refrigerator for several weeks.) Serves 8–10.