Posted at 8:36 am , on August 8, 2014
My favorite grilled shrimp comes from a copycat recipe for Outback’s Grilled Shrimp on the Barbie. This is such a quick and simple meal to put together . . . you only need a blend of spices, melted butter and some lemon wedges. The spice blend is perfect and makes for the best grilled shrimp to serve as an appetizer, topper for a salad, shrimp tacos, or even as the main event. I served these beauties alongside a bowl of creamy risotto and a tomato salad. It was yummy to say the least! If you want to show off, dunk these in a Remoulade Sauce that will make everyone smile. It’s a big hit around here and expected at every shrimp gathering! Hope you enjoy!
Posted at 9:40 am , on February 18, 2014
This is the time of year that I start to get cabin fever. I’ve had my fill of winter, boy has it been a long cold winter, and I’m ready to move on to spring, how about you! I’m ready to move on from the soups and stews that we all cook up in the winter and on to something with a little more spice. Something you can hold in your hand or eat with a fork instead of a spoon. I found a package of frozen crawfish tails at the store the other day and thought a Po Boy sure would be good. Then I went to pick up some lettuce and tomato to dress the sandwich when I found some slightly green tomatoes. They were starting to ripen but still green on top and firmer than a ripe tomato. That just made my mouth water thinking about a fried green tomato alongside crispy crawfish tails and remoulade sauce.
Posted at 8:11 am , on August 17, 2011
Once a year I splurge and have Fried Green Tomatoes. This year I made BLT’s and they were a big hit. The seasoning mix comes from Paul Prudhomme who never fails to inspire me. Plain mayo just didn’t belong on this sandwich so I made a remoulade sauce. Doesn’t it look Yummy!