"Death, with all its cruel beauty, lived in the bayou. Its shadows ran deep. Cloaked by them, a whisper in the marsh grass or rushes, in the tangled trap of the kudzu, meant life, or fresh death. Its breath was thick and green, and its eyes gleamed yellow in the dark." (Roberts, Prologue).That was just the first paragraph in Midnight Bayou and I can't wait to delve into more. After delving further into the novel I decided to cook the first thing that was mentioned - needless to say it was crayfish. I will admit I didn't cook with actual crayfish, but I did cook with some local Maine shrimp!
This dish was almost reminiscent to me of a dirty rice and beans type of dish, but instead of the beans it's little shrimps! If you're not a seafood fan, this dish would also taste lovely with chicken or even beans. Moving on to the recipe though:
Spicy Smothered Shrimp
- Cooked Rice (1 1/2 Cups)
- Butter (1 Tablespoon)
- Can of Tomatoes with Green Chiles (14 Ounces)
- Onion (1/2, Finely Chopped)
- Red Pepper (1/2, Finely Chopped)
- Celery (1 Stalk, Finely Chopped)
- Garlic Cloves (3, Finely Chopped)
- Maine Shrimp (1/2 Pound)
- Green Onion (1/2 Cup, Finely Chopped)
- Cayenne Pepper (1 Tablespoon)
Instructions
- In a medium saucepan melt the butter, and throw in the Onion, Red Pepper, Celery, and Garlic - sautéing for 5-7 minutes.
- Add in the can of Tomatoes with Green Chiles and bring to a low simmer for around 20 minutes.
- Stir in the Maine Shrimp, Green Onion, and Cayenne Pepper. Cook until the shrimp are pink and firm (about 5 minutes).
- Serve over Rice, and enjoy!
I love how quick and easy this meal was, and on top of that amazingly healthy for you! I had a feeling we're going to be loving the spice of Louisiana cooking for the next month as I read Midnight Bayou. It's been freezing here in Maine, and I can tell you the spicy food is going to help.
Stay tuned for Sunday!!
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