Mardi Gras means “Fat Tuesday” in French, and is the celebratory carnival that leads up to the beginning of Lent. The name “Fat Tuesday” refers to the practice of consuming all of the food forbidden while fasting during Lent, which begins on Ash Wednesday. This past week, I had fun celebrating this Louisiana holiday by baking my first King Cake at home.Continue reading “Bake Your Own King Cake for Mardi Gras”
What’s for supper? That’s always the ultimate question. This recipe for Creole Shrimp Skewers for Mardi Gras was just the ticket on Fat Tuesday, especially since I already had all the ingredients on hand. I came across it while scrolling through my Facebook Newsfeed. Thanks for posting it and inspiring me Food Network!
To make creole seasoning, mix these ingredients together in a small bowl. Not pictured: Onion powder.
Man alive, this is some good stuff y’all. It’s hot, but LAWD, it’s good. I couldn’t stop tasting it.
Melt 6 tablespoons of unsalted butter.
Thaw, devein and peel 1 pound of shrimp (you can always purchase the shrimp ready to cook to save time).
I like to use metal skewers. I find that they are much easier to thread than wooden ones, plus, you don’t have to soak them. Spray them with a non-stick spray before skewering the shrimp. I had large skewers, so I put about 4 shrimp on each one.
I failed to get a picture of the seasoning and butter melted because I was just too excited. However, these are the shrimp after they’ve been basted in the delicious creole seasoning and butter, all ready for the oven. Line a baking sheet with aluminum foil or parchment paper, grease and place the skewers on the pan to go into the oven. Roast for 12 minutes at 425 degrees.
I made brown rice to go alongside the creole shrimp, then drizzled a little extra butter right over top. Seriously delicious–I mean restaurant-quality good. Definitely going to keep this recipe around!