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CPB Editor Thoughts: Whats for dinner - Louisiana Cajun Shrimp with Chipotle Mayonnaise
While shrimp may be small in size, they’re huge in terms of nutritional value. A rich source of lean protein, vitamins and omega-3 fatty acids, shrimp are low in fat and calories and are also carb-free. A fiery twist on the Creole classic, these Spicy Louisiana Cajun Shrimp with Chipotle Mayonnaise are positively bursting with flavour with a zingy combination of Cajun seasoning, chipotle peppers, a little brown sugar and a squeeze of fresh lime juice. Allowed to marinate for at least an hour before either being baked, sautéed or grilled on the barbecue, these Spicy Cajun Shrimp are a quick, easy and delicious appetizer to enjoy anytime with drinks, especially when served with a bowl of rich and creamy Chipotle Mayonnaise.
Spicy Louisiana Cajun Shrimp with Chipotle
Serves 6-8 as an appetizer
1 lb medium shrimp, peeled and deveined, with tail shell intact
2 tbsp olive oil
1 tbsp Cajun seasoning – homemade or store bought
1/2 tbsp chipotle peppers in adobo sauce, finely chopped1/2 tsp brown sugar
1 lemon or lime, sliced in wedges for garnish
Salt and pepper, for seasoningIn a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.Baking: Preheat oven to 350°F. Spread out the marinated shrimp onto a foil-lined baking sheet, and season with salt and pepper. Bake until the shrimp curl up and turn pink, about 10-15 minutes. Serve warm or at room temperature with a garnish of lemon or lime wedges.Grilling: Preheat an outdoor grill to medium and barbecue shrimp until they curl up and turn pink.Sautéeing: Preheat a large skillet over medium to medium-high heat. Add about 1/2 tablespoon of oil, and once hot add the shrimp, being careful not to overcrowd the pan. Cook about 2 minutes per side.Cajun Spice MixMakes 1 cup5 tbsp kosher salt
2 tbsp cayenne pepper
2 tbsp garlic powder
1 tbsp chili powder
1 tbsp cumin
2 tbsp sweet paprika
1 tbsp dried oregano
1 tbsp dried thyme
1 tbsp freshly ground black pepper
1 tbsp onion powderFor the Cajun spice mix, stir all ingredients together well in a small bowl to blend. Store in an airtight container or ziplock bag for maximum freshness.
Makes about 1 cup
1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
1/2 lime, juice
Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.
2-3 apples, peeled, cored, sliced, and chopped
4-5 Medium Sweet Potatoes, peeled and chopped
1 stick butter, melted
1 tsp. vanilla
1/2 tsp. cinnamon (maybe a little more)
1/4 teaspoon ground nutmeg
2 tablespoons brown sugar (maybe a little more)
1/2 cup chopped pecans (definitely a little more)
1/2 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons butter, melted
1. Lightly butter the inside of your crock pot with a tablespoon of butter.
2. Place your apples and sweet potatoes in a bowl. Sprinkle the cinnamon onto the sweet potatoes and apples.
3. Mix together the vanilla, melted butter, nutmeg and brown sugar. Pour the mixture over your sweet potatoes and apples and mix.
4. Transfer to crock pot.
5. Combine pecans, brown sugar, flour, and 2 tablespoons butter. Spread evenly over the top of the sweet potatoes.
6. Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours.
About 1-1 1/2 hours before serving, Turn your slow cooker to HIGH, take 3-4 paper towels and stick them underneath the lid of your slow cooker. This will help absorb a lot of the moisture and thicken your casserole.
Note: it wasn’t as good this a.m. when it was first done; it was better after it had been set to the WARM setting for a few hours. Also, I would recommend putting the topping on a bit later rather than right at the beginning.
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