Shrimp Remoulade

When I visited New Orleans in my early 20's - this was by far my favorite dish to eat everywhere we went.  I spent every morning at Pat O'Brien's with a Hurricane and a Shrimp Remoulade salad.  When I came home - I missed these babies so much!

I have found several recipes online with different variations of remoulade sauce - all of which are delicious.  But I do have my favorite and it's easier than you might think!  Just PLEASE be sure to let your sauce sit in the refrigerator for a while and let those flavors mingle - it's SO important for your final product!

And never toss the shrimp into the big bowl of your sauce - you'll contaminate everything.  Keep the sauce stored separately and toss in a small bowl ONLY what you'll be eating.  Trust me.  The sauce can make the shrimp limp if it's in there too long, too.

Go recipe hunting and make your own 'Nawlins shrimp salad! :-)

Black Box Challenge

We like to keep things entertaining around here.  I know Brownie likes to cook and dream up amazing things, but I like to challenge him and push his limits :-)

Tonight, I stopped by the store and created a little black box challenge for him with ingredients that seemingly don't really go together.  I researched this a little and was informed that:  1 protein, 1 starch, 1 vegetable, 1 fruit and something off-the wall.  Easy enough.

I stayed with standard grocery items that we all see everyday, so the conventional grocery store was were I chose my ingredients.

After some research, I was sent with some wine into the living room to wait while he created in his space.  What he came up with .... he seriously has to make this again because it was SO good!!!!

Almond (Nut Thins) and Rosemary Crusted Shrimp with Avocado, Tomato and Bell Pepper Cous Cous with a Kiwano Melon, Chili and Ginger Chocolate Sauce.

I really wish he wrote down recipes as he creates ... we will work on that.  Because this was just outstandingly delicious!!!!!  Challenge met!