Cajun-Inspired Shrimp-Stuffed Patty Pan Squash

“Cajun-Inspired Shrimp-Stuffed Patty Pan Squash” may be my best recipe ever for fixing all the numerous summer squashes which grow my garden. I used these cute little “space ship” shaped patty pan squash and stuffed them with a savory shrimp filling. The patty pan squash are very bland compared to other summer squash varieties. They pair perfectly with a classic Cajun-type shrimp stuffing. If you are looking for an unique dish to share with family and friends, here it is.

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Marie’s Party Shrimp Dip

With Mardi Gras quickly approaching, here’s a delicious “Shrimp Dip” to include in Mardi Gras parties. What could be more southern that shrimp? The dip, served along with crackers and vegetables, is perfect for this festive celebration. Actually, the shrimp dip is good any time of the year and it is a favorite appetizer for winter holiday buffets. Our little group of musician friends, which meets weekly, ends each jam session with a table of wine and snacks. How much fun is that? So this week I’m bringing Marie’s appetizer recipe for “Shrimp Dip.” It is easy to mix up, colorful and tastes great. The dip is better if it sets for eight hours to overnight for the flavors to blend so I better get moving.

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Dynamite Shrimp Appetizer

My “Dynamite Shrimp” appetizer is an absolutely delicious way to serve shrimp. It is inspired by the appetizer served at P.F. Chang’s Restaurant where shrimp tails are dipped in tempura batter, fried and then coated with a sriracha aioli. Yum! For the past several years, one of our winter holiday family traditions has been to enjoy a meal at a P.F Chang’s Restaurant. The atmosphere, variety of menu choices and presentation of the oriental foods can’t be beat. This year our favorite dish was “Dynamite Shrimp.” I decided to make a variation of the dish at home. We all agreed that my shrimp appetizer tasted just as good as P.F. Chang’s version and, surprisingly, it isn’t that difficult to make using common household ingredients.

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Let’s Cook Something New: Stuffed Hatch Chili Peppers

My husband recently brought a new type of chili pepper home from the grocery store. I love to cook with new foods and so this gave me a chance to learn about Hatch chili peppers. I learned that these medium-size peppers are grown exclusively in New Mexico. They ripen in August and September and thus are available for only a few months in the fall. The peppers have a “bite” but they are not as hot as a jalapeno pepper. They have thick flesh and can be broiled to remove the skin. These chili peppers are large enough to easily be stuffed for an entrée dish and have a pleasing, chili pepper flavor. So, let’s make “Stuffed Hatch Chili Peppers” with these delightful peppers. I made two “fillings”: ground beef and also shrimp with corn and cheese. Recipes are included for both.

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Cajun Deviled Eggplant with Shrimp

“Deviled Eggplant with Shrimp” is one of those classic Louisiana entrees which I just love. It is full of the flavor of fresh vegetables and eggplant and the dish is just a little spicy. Add in shrimp and now we’re cooking. The casserole has been around for years with many variations and goes by several other names such as “Eggplant Supreme” and “Eggplant Seafood Casserole.” I liked the title, “Deviled Eggplant with Shrimp,” because, in my onion, it characterizes the cuisine of Louisiana — well-seasoned, just a little on the edge with “hot” and memorable. Has anyone else noticed that their grocery bill receipts have skyrocketed? With eggplant is season, now is the time to save money and cook with these seasonable vegetables.

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Baked Crawfish Macaroni and Cheese & a Shrimp Variation

Here is my second crawfish recipe for this spring during the peak of the Louisiana crawfish harvest. I don’t think that I would have considered making macaroni and cheese with crawfish but a local magazine featured this dish. Wow, this baked version is pretty good. Although I was skeptical at first about adding seafood to macaroni and cheese, the flavors blend nicely. The recipe uses penne pasta baked in a creamy cheese sauce and topped with Italian bread crumbs. Yum. Since crawfish tails are so, so expensive, I made several “trial runs” of the recipe using peeled shrimp. These turned out great, too. Here is a shrimp variation.

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New Orleans Shrimp Creole

Shrimp Creole is a venerable and classic New Orleans entrée. It combines the “Holy Trinity” of fresh vegetable seasonings with tomatoes, spices and shrimp to make a flavorful and satisfying dish. Although not seen as frequently on restaurant menus as perhaps in past years, the entrée is certainly served in New Orleans’ homes during Lent on Fridays. And most Louisiana chefs have a rendition of this dish somewhere in their files. With Lent here, I am making my Shrimp Creole recipe again. There are two approaches to making this dish — since I couldn’t decide which I like better; I made both variations. And I love tomatoes. This is my type of dish. Serve Shrimp Creole with rice. (And I have included several Mardi Gras 2021 photos at the end of the post.)

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Crispy Salted Shrimp

After eating a delicious preparation of “Salt and Pepper Prawns” at a P.F. Chang’s restaurant, I decided to see if I could re-create a similar entrée at home without resorting to unusual or special ingredients. And, I was surprised at how easy it was to make a recipe adaptation. P.F. Chang’s continues to be one of our favorite restaurants with an Asian-inspired theme. The creative flavors — hot, spicy, sweet and sour — and attractive presentation of the food always make a pleasing and memorable meal. We like to visit the restaurant at some time during the holiday season; however, this year we ordered a take-out meal due to the Covid-19 pandemic. My entrée, “Salt and Pepper Prawns with Lime and Chili Dipping Sauce” was just right. I tried adapting their recipe, and mine is pretty good, too!

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Shrimp Etouffee with Fried Green Tomatoes

You can’t get more southern than “Shrimp Etouffee with Fried Green Tomatoes.” I’m making this very traditional Creole/Cajun dish — “Shrimp Etouffee” — this week and I am serving it with “Fried Green Tomatoes” using the last of the tomatoes that I picked from my summer garden. Usually etouffee is made with crawfish when served in restaurants and found in cookbooks. However, peeled crawfish tails are priced out of my food budget this spring and summer. Shrimp makes a mighty tasty etouffee, too. And for a variation, I am making a “low-fat roux” or a “dry roux” to cut down on the butter/oil in this rich Louisiana dish.

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Easy Cook: Shrimp Quesadillas

“Shrimp Quesadillas” is quickly becoming one of our favorite supper dishes. They also make a great appetizer for a party such as an upcoming Superbowl football game gathering.  If you haven’t tried to prepare these at home, then you are missing out on an easy-to-prepare Mexican entree. The recipe for shrimp quesadillas takes only a few ingredients. After they are made, pile on the toppings and serve!  Here’s what we did.

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