Tuesday, November 29, 2011

Spicy Creole Shrimp Scampi + Weekend Fun

Hope that you all had a wonderful holiday. I certainly did,  although it has taken me a while to recuperate and emerge from my food coma. I've been having an ahnvee for shrimp and here's a family favorite that is out of this world and so easy to make. Great over your favorite pasta and served with French bread with a nice glass of white wine. Bon appetit!

Spicy Creole Shrimp Scampi

1 lb. large shrimp, peeled and deveined
1/2 stick butter, sliced
4 tbs.'s olive oil
1/4 cup dry white wine
Juice of 1/2 lemon
4 garlic cloves, minced
1/2 cup green onions, sliced
1/2 cup fresh parsley, chopped
1 tsp. Cajun seasoning
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
Crushed red pepper flakes to taste
1 can diced tomatoes, drained
1/2 cup grated Parmesan cheese

Season shrimp with Cajun seasoning and arrange in a single layer in an ungreased,  8 x11 inch, baking dish. In saucepan on medium heat, saute the garlic in the olive oil for 5 minutes. Add the tomatoes and saute for 5 more minutes.

Add remaining ingredients and cook on medium heat, stirring constantly, until butter melts. Pour over shrimp and top with Parmesan cheese, and bake, uncovered in a preheated 400 degree oven for 10 to 15 minutes or until shrimp turn pink. Sinfully good!

I am sharing this at ~

Weekend Fun

After all of that cooking for Thanksgiving, it was time to get out and have some fun. We headed over to the Blue Moon Saloon and Guest House, on Saturday, for an awesome 3 band blowout concert, featuring some of Cajun country's favorite bands. Here's a little clip that my dear friend took of the Bluerunners, rev-ing up the crowd. Let the good times roll, cher!

Wishing ya'll a wonderful week! Merci beaucoup for stopping by!


Karen Jones Gowen said...

I go into a food coma just reading your blog.

Linda Starr said...

Love seeing the process, hang in there for the recovery.

hidden art of homemaking said...

another winning recipe...I am glad you had a good Thanksgiving....I always smile when I see a new post at Cajun Delights..cause I know it is something good..


Big Dude said...

Looks delicious and I haven't had Cajun since last night. We ended up staying at Cajun Palms and eating at the affiliated Crawfish Town USA, mostly because they would come get us in a golf cart,so no messing with the car. We thought it was very good and judging from the number of locals there, it must have been. Thanks much for the recommendation, but wish you could have joined us.

Joanne said...

I've never had shrimp scampi, and it looks like I'm missing out on something good!

Eddie Bluelights said...

I'm a Marguerite food o'holic. LOL
A Scampi for a scamp!! LOL
Glad you had a good time over the holiday. Love the video showing so many people really enjoying themselves - makes us here a load of straight faced missies LOL

Kittie Howard said...

Just happen to have some Gulf shrimp in the freezer...ohhh, thanks, Marguerite...can taste those shrimp now. You're awesome, cher! And how do I get a copy of your book on Lulu? (kittiehoward@gmail.com)

Renee said...

That looks so scrumptious ~ I can't wait to make it! Enjoyed the music clip too. Take care!

Drick said...

love the addition of tomatoes here, see it mostly in Creole dishes and really good Cajun ones . . . but then you know I know you know how to really cook good Cajun, the best in fact... don't you?

Michelle B said...

This looks so good to me after all that turkey. Shrimp, wine, bread...oh yeah!

A Kitchen Witch said...

I'm with MM-sounds delicious after all the Thanksgiving fare!

Michelle B said...

Thank you for linking up!

Marguerite said...

Karen- But what a way to go! lol Thanks so much for stopping by!

Linda- Thanks, sometimes it's hard to take the photos and cook at the same time. Lots of salads this week! :)

Mona- Thanks so much for your lovely comment! So glad you like the recipes and hope you try them!

Dude- Now that's service, getting picked up in a golf cart! lol I've had the boiled crawfish at Crawfish Town USA and they were fab. So glad ya'll enjoyed it. Wish that I could have joined you, too. Next time, for sure!

Joanne- Thanks, you definitely are! :) It's very easy to make and I hope that you try it!

Eddie- lol Merci beaucoup for your sweet comment! You are such a hoot! Glad you enjoyed the video!

Vicki V @ blestnest.blogspot.com said...

I have some Louisiana shrimp in my freezer, so I know what I'm cooking with it this weekend!

carolinaheartstrings said...

This looks wonderful. I have shrimp in my freezer waiting for this What a party! We have a wonderful easy hot sausage dip today. Come visit and check it out. Please be sure to visit us on Friday 12/2 and register to win our wonderful giveaway from the Shabby Apple.


Cloudia said...

now that I can cook at home, I should get sun Cajun spices!

Aloha from Waikiki

Comfort Spiral

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Velva said...

I am smiling... My facebook status as I prepared to eat was "If I don't check back-in its because I am in a self-induced Thanksgiving Day food coma"

This Cajun style shrimp scampi dish looks scrumptious.


Pat Tillett said...

If I ate the same fantastic food you did, I'd ALWAYS make sure I was in a food coma. Speaking of fantastic food, that header photo makes me want to take a bit out of my laptop!

Angie's Recipes said...

It looks so delicious!

Miriam said...

I love all things pasta! Looks wonderful :), Miriam@Meatless Meals For Meat Eaters

Miz Helen said...

Hi Marguerite,
Your Spicy Creole Shrimp looks so good, I can't wait to try this recipe. Hope you are having a great week end and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

California Girl said...

This is a nice variation on the traditional scampi we make. I love scampi because it's easy and delicious, just what I want after work.

Marguerite, I have to tell you, your Spicy Chicken Enchiladas are a big hit with my family. I've been making them for a year now and the requests keep coming. I pair them with roasted poblano peppers which I then lay flat in a 13x9 greased glass pan, cover with black beans, feta, sauteed garlic & onion & a cream sauce I make from a roux and season with cumin. I bake them next to the enchiladas (350 for 30) and they are a wonderful accompaniment.

Honey at 2805 said...

This sounds and looks delicious, Marguerite! Thanks for sharing your recipe at Potpourri Friday!

Magic of Spice said...

This is absolutely delicious...love your version of this dish!