Cajun Shrimp with Remoulade Rice

I went to New Orleans a few years ago and fell in love with the food. It's truly impossible not to. Since then- using Cajun spices and the same flavor profiles has become a small part of my cooking technique. It's something I hope I can only expand on. Does anyone have a Nola grandma they want to introduce me to?? Or is friends with John Besh?? 

In classic Nola Po'boys you serve fried shrimp on a roll with lettuce, tomatoes and remoulade sauce. It's super tasty so I decided to make my version of it by making  Cajun style shrimp (not fried- trying to keep it healthy) served over a remoulade rice. This was a fantastic dinner!! I was so happy with how it turned out- it's being added to my dinner party menu list. 

Cajun Shrimp with Remoulade Rice 

Cajun Shrimp

Fridge:

1 lb shrimp (21-25 count) 

1cup yellow squash or zucchini, 1/4 thin circles

1 cup green peppers, sliced 1/4 inch thick 

1/2 cup celery, sliced 1/4 inch thick

1 tbs scallions, minced 

Counter:

1 cup onions sliced thin 

3/4 cup tomatoes, diced small

2 garlic cloves, minced

1/4 tsp lemon zest

Juice of half a lemon (about 2 tbs) 

Pantry:

1 tbs Cajun spice plus 1/4 tsp 

2 tbs olive oil

1 cup chicken broth 

1tsp cornstarch

1/2 tsp salt

Fresh pepper to taste

Tools:

Large sauté pan

Wooden spoon

Medium bowl

Small bowl

Whisk 

Cutting board 

Chopping knife

Measuring cups/spoons 

In the medium bowl add raw shrimp, 1 tbs Cajun spice, 1 tbs olive oil, 1/4 tsp lemon zest and mix everything together. Marinate for at least an hour and up to 4 hours in the fridge. 

Heat large sauté pan over medium to high heat. Add olive oil and heat. When hot add onions slices and garlic. Stir and sauté for a minute before adding the green pepper slices, celery and squash circles. Add 1/4 tsp of salt and fresh pepper to taste and sauté for five minutes, stirring occasionally. 

In small bowl add the chicken broth, 1/4 tsp of Cajun spice, cornstarch, remaining 1/4 tsp of salt and fresh pepper. Whisk together and then pour over the vegetables in the pan. Bring pan to a simmer and allow everything to cook for a few minutes, while the sauce thickens slightly. 

While sauce thickens and vegetables are pretty much al dente- add the entire marinating shrimp bowl and diced tomatoes. Cook the shrimp for 3-5 minutes or until the tails curl up slightly- making sure they do not curl into tight circles, as this is a sign of over cooking. 

Remove from heat and squeeze in half of the lemon juice and add the scallions. Serve hot over remoulade rice. See recipe below.

Remoulade Rice 

This looks like a crazy amount of ingredients but it's easy to throw it all together and stir. Not at all as complicated as it looks. 

Fridge:

1/2 cup celery, minced 

1/3 cup mayo 

1 tsp Dijon mustard

3/4 tbs ketchup 

2 tbs scallions, minced 

1 heaping tbs Italian parsley, minced 

Counter:

1/2 cup yellow onions, minced 

1 garlic clove, minced 

1 1/4 cups water

1/2 tsp lemon zest

1 tsp lemon juice 

Pantry:

2 cups rice 

1 1/2 cups chicken broth 

2 tsp wostershire sauce 

1/2 tsp tobasco suace

1/2 tsp paprika

1 tbs olive oil 

1/4 tsp salt 

Fresh pepper to taste 

Tools:

Large pot with lid 

Cutting board 

Chopping knife

Measuring cups/spoons 

Small bowl 

Fork or whisk 

Heat the pot over medium heat and add olive oil. Heat and then add minced onions, minced celery and garlic. Sauté for a few minutes or until onions become translucent. Add the rice and sauté for a minute or two. Add water, chicken broth and 1/4 tsp of salt and pepper to taste. Bring to a simmer and then turn to low and place lid on top. Cook for 18-22 minutes or until liquids are absorbed and rice is easily fluffed with a fork. Remove from heat. 

While rice is cooking- add mayo, Dijon mustard, ketchup, lemon zest, lemon juice, wostershire sauce, tobasco sauce, paprika, scallions and Italian parsley to the small bowl. Mix well. Set aside.

While rice is still warm, fluff with a fork and then bowl the remoulade sauce over the top. Mix the rice until completely covered. Serve warm with Cajun shrimp. Or just eat as is- I am in love with this rice!! Enjoy this meal- it's great! Xo

Nesian Quinoa Bowl

I blame a lot of things on my Polynesian roots and one of them is my undying love of eating. This is a blessing and a curse.  I swear a Sunday in my home in Suva was filled with an hour of church service followed by ten hours of constant grazing. And we never have a standard protein, starch and veggie meal. We would make and eat it all-  from curries to roasts to vegetables of all kinds to starches to seafood- our Sunday feasts had everything. Polynesians know how to eat and eat well!! This quinoa bowl is my healthy tribute to my Nesian folks. It is my way of fitting in my Polynesian need for a variety of items and tastes- with the pineapple and shrimp combo that the islands are known for- but keeping it on the healthy side of life. I must say- this is dang good! Plus if you have leftover grilled veggies or summer vegetables to use up- any combo will work with this  tasty quinoa. This is truly a great healthy summer meal! 

Nesian Quinoa Bowl 

Fridge: 

12 oz shrimp, peeled and deveined- whatever size you prefer 

1 red bell pepper, cut into thick long strips

1 medium zucchini, cut into 1/4 inch thick strips 

1/2 small pineapple- cut into wedges- I grilled one per bowl (4 total) 

1 lime, sliced into wedges 

1 1/2 tbs cilantro, minced 

2 tbs Italian parsley, minced 

1/4 cup light cream 

Counter:

1 avocado, sliced 

1/2 medium yellow onion, minced 

3 garlic cloves, minced 

Pantry:

1 1/3 cups quinoa 

2 1/3 cups chicken stock 

2 1/2 tbs olive oil 

1/4 tsp chili powder

1/4 tsp cumin powder 

1 tbs balsamic glaze 

1 1/4 tsp salt 

Fresh pepper to taste 

1/4 tsp sriracha or hot sauce (optional) 

2 tbs toasted sunflower seeds (optional) 

Tools: 

2 medium bowls

1 medium pot with lid 

Wooden spoon

Fork 

1 medium sauté pan 

Measuring cups/spoons

Chopping knife

Cutting board 

Grill or oven 

Heat 1 tbs of olive oil in the medium pot over medium heat. Add half of the minced onion (1/4 of whole onion) and 1 minced garlic clove to the oil. Sauté for a minute or two. Then add 2 cups of the chicken stock, minced parsley and 1/2 tsp of salt. Bring the stock to a simmer and add the quinoa and turn the stove to low. Put the lid on top and allow the quinoa to cook for 15-20 minutes. Once water is fully absorbed, remove lid and fluff with a fork. Set quinoa aside. 

While quinoa is cooking- marinate the shrimp. In a medium bowl add 1 tablespoon of olive oil, minced cilantro, 2 minced garlic cloves, the remaining 1/4 cup of minced onion, 1/2 tsp salt, pepper to taste and the optional sriracha or hot sauce. Mix well and toss with the shrimp. Allow to marinate for 20 minutes or up to an hour before cooking. 

Heat sauté pan on medium to high heat. Once hot add the entire contents of the marinating shrimp bowl. Shrimp cooks quickly so stir frequently make sure all sides are being cooked evenly. After 1 minute on the stove- add 1/3 cup of chicken stock and 1/4 cup of light cream. Sauté everything for another minute or two and then remove from the heat. Set shrimp aside until ready to use. 

Preheat your grill to medium high or set your oven to 400 degrees. Toss the zucchini and red pepper with 1/2 tbs of olive oil, cumin, chili powder and 1/4 tsp of salt and pepper to taste. Mix well and throw on the grill- cooking each side for about 2 minutes or roast in the oven for 15 minutes. This can be done while quinoa is cooking. Remove from heat and set aside 

Mix the pineapple with the balsamic glaze and place on the grill- being careful not to burn it. The sugar in pineapple can cause it to burn easily. Sometimes it better to place the pineapple on a higher rack in the grill- away from direct heat. Grill for a minute per side. Remove from grill and set aside. 

Now that all the components of the quinoa bowl are cooked you can serve everything warm, as is or chill them until ready to serve. I had my cold because I made it a day earlier. To make the bowl- first add your cooked quinoa, then top with shrimp, grilled pineapple and vegetables, avocado slices, and sprinkle with toasted sesame seeds if you want. I squeezed fresh lime juice all over and went to town on this bowl. It was delicious! I hope you enjoy it as much as I did! Xo

Shrimp in Mango Sauce

Is it weird that I'm allergic to mangoes, yet they are my favorite fruit?!? It's true. I can eat maybe one mango (sometimes less) without breaking out into a rash. But I'd totally take the facial rash than never eat a mango again. They're amazing!! And so why not join my favorite fruit with some yummy shrimp?? Get on this train- it's heading to deliciousvile.

Yea I just said that. 

Shrimp in Mango Sauce 

Freezer:

2 1/4 cups mango- defrosted (if you prefer fresh- use it)

Fridge:

1 lb shrimp, peeled, deveined- size of your choice (this recipe makes a good amount of sauce you can use a 1.5 lbs if you prefer) 

3/4 cup heavy cream

1 medium red pepper, julienned 

1 tbs cilantro, minced 

Counter:

1/2 medium red onion, sliced thin

2 garlic cloves, minced 

1 tsp ginger, grated 

Pantry:

1/2 tbs olive oil 

1/2 tsp salt

1/4 tsp black pepper 

Tools:

Blender 

Large nonstick sauté pan 

Mixing spoon 

Cutting board

Chopping knife

Measuring cups/spoons 

Add the mango and heavy cream to the blender and process until smooth. If you prefer chunks- process by pulsing. 

Heat the sauté pan over medium to high heat. Add the olive oil and once hot add the onions, garlic and ginger. Sauté for a few minutes while stirring occasionally. 

Add the red pepper and the mango smoothie mixture. Bring to a simmer while stirring every minute or so.

Sprinkle the shrimp with some of the salt and pepper and then add the rest of the seasoning to the sauce. Add the shrimp and cilantro to the sauce and sauté for a few minutes until they turn reddish in color and tails barely begin to curl. Turn off heat. 

I served mine with brown rice but it would go nicely over soba or rice noodles, zoodles or just solo. This is a simple and crazy easy, delicious dish! Get on it. Xo

Tequila and Lime Grilled Shrimp

Do you ever go through phases where you just crave one thing constantly? And no it's not called pregnancy. For the past month or so I crave and think about shrimp a lot. Like too much. But I've especially been wanting to try these margarita-esque grilled shrimp for a while. On top of the fact that it was National Tequila Day last week- why not add a little kick to your marinade? Plus the alcohol in the tequila cooks off so it's completely safe for kids to eat- just ask my seven-year-old niece- she devoured them! 

So last night I finally got the chance to make these. I ate them taco-style but I'll blog about that one later. Today is just for highlighting this delicious simple grilled shrimp. 

Tequila and Lime Grilled Shrimp

Fridge: 

1 lb of peeled, deveined shrimp, whatever size you prefer 

2 tbs cilantro, minced 

Counter:

2 garlic cloves, minced

Juice of 2 1/2 limes 

1/4 cup tequila 

Pantry: 

3 tbs olive oil 

1 tsp cumin 

1/4 tsp salt

1/4 tsp black pepper 

Tools:

Grill

Mixing bowl

Whisk

Gallon ziplock bag 

Tongs 

In the bowl, whisk together all the ingredients minus the shrimp. Place the shrimp in the ziplock bag and pour the marinade over it. Put the ziplock bag in the fridge and marinate for 2-4 hours. 

Preheat your grill on medium to high heat. Remove the shrimp from the marinade and place on the hot grill. Grill the shrimp for 1 to 1 1/2 minutes per side, using tongs to flip them over. You don't want the shrimp to curl up tight- just a loose curled tail (see photo above). 

Eat this shrimp as is- or better yet check back tomorrow for our delicious tequila and lime shrimp tacos with a pineapple, corn and avocado relish!! Pura vida. Xo