Monday, February 25, 2008

Fantastic Shrimp from the Big Easy

New Orleans Style Barbecue Shrimp

This shrimp recipe was my first experience with peel-n-eat shrimp, as well as my first attempt at preparing Creole cuisine. Happily, I am very impressed with the results on both counts! I was VERY leery of the peel-n-eat shrimp concept at first, since it sounded a little tedious and messy, but it turned out to be not so bad (maybe even kind of fun!), and cooking the shrimp in their shells helped them retain the perfect flavor and texture. The biggest plus for this meal is how easy it is to throw together - one skillet is all you need. It's a lightened version of the classic New Orleans Barbecue Shrimp, and although its lower in fat and calories than the original, it lacks nothing in flavor. The sauce is wonderful, so you'll want to serve this with some crusty bread to get every last bite of it. Now, if I only I could learn how to make beignets...

Also, Cooking in Cathedral Hill has a new look! I think I like the clean, white background better...what do you think? Dariush is helping me work on some other new things as well that you should be seeing soon - we thought it was time to do a little "sprucing up" of the blog!


Erika W. said...

I like it- I love the clean-ness of the new look- I hate blogs with clutter. :-)

And that shrimp has me wanting to crawl through the screen to scoop one up! Yum!

Elisabeth said...

Thanks, Erika! It's nice to have another opinion. :)

Anonymous said...

The shrimp looks yummy, and what a fun serving dish ( ;

It was fun to read about you in the STRIB, and to keep up with your blog.

All differences aside, I am proud of you, and hope you are happy (and miss you!)

Take care and keep doing great things McGee!

Elisabeth said...

Thanks for commenting, anonymous! I do love those leaf dishes - I use them all the time. :)

And thank you for all the encouraging words - it means a lot to me. You take care, too, and give Maggie and Miles a kiss from me.