We spent this past weekend in New Orleans catching some parades and I'm eagerly waiting to run Cajun style Mardi Gras for my second year. Hopefully my knees will hold out. I'm not gonna lie--it's pretty rough.
I thought I'd kick off this year's Mardi Gras with a recipe from Marcelle Bienvenu, queen of Cajun cookin', and some parade pictures.
The recipe for singing shrimp is versatile. It can be served on toast points, in puff pastry, or over pasta as a sauce.
I went with puff pastry because...well...puff pastry.
I loved the flavors in this: garlic, green onion (which I have a serious crush on), mushrooms, shrimp, and brandy.
It was the kind of appetizer that looks like million bucks (not based on my photos though), but is barely any trouble to make.
The recipe can be found at the New Orleans WWOZ 90.7 FM website
I made the following changes:
* Reduced the butter by half. If serving over pasta, I would keep the whole stick
* Added extra green onion because I'm pretty darn tight with green onion
* Mostly sure I added extra brandy because brandy never did me wrong
* If serving in mini pastry cups like I did, chop the mushrooms and shrimp pretty small so they'll fit (mine barely did)
Now that the food's been brought out, it's time to party.
It is family-oriented...a good parade for kids to catch a lot of beads, doubloons, cups, stuffed animals, etc.
|check out all the beads coming off of this float.|
Canaille (Kuh-nye) is a Cajun term meaning mischievous or sneaky.
Also, the riders on this float are wearing traditional Cajun Mardi Gras costumes.
Krewe Des Amis = Krewe of Friends
*These pictures are from the 2013 Scott Parade. I'm always a year behind when it comes to Mardi Gras. When I said earlier that it's rough, I meant it!
Need more Mardi Gras?