Mardi Gras Creajun Shrimp with Black Beans & Rice

by Gavan on February 21, 2009

Mardi Gras Creajun Shrimp

What do you mean you haven’t heard of Creajun food? Truth be told, its my version of Creole meets Cajun food, a cuisine Southern Louisiana and Mississippi hold dear, neither of which I’m well versed in but that’s the beauty about cooking. I have the freedom to make whatever I want, like Creajun food, and since it’s Mardi Gras, there’s no better time to give it a go.

Creajun food is all about spices and flavor. Since Cajun people are so close to the Gulf of Mexico, seafood is a big item in their diet, so these are the basic staples of creating your own Creajun recipes.

RECIPE:
Serves 4

1 lb (36-30’s) medium shrimp – peeled & deveined
1 tsp Cajun spice mix
1 tbsp olive oil
Toss together in a small mixing bowl and refrigerate until needed. Remove from fridge 1/2 hour before cooking to let them come to room temp.

BLACK BEAN & RICE RECIPE:
Serving size of rice 1/4 cup

1/2 cup brown rice – uncooked
1 1/2 cups chicken or vegetable broth
1 cup zucchini – small dice
1 cup yellow squash – small dice
1 cup eggplant – small dice
1 cup red pepper – small dice
1/2 red onion – fine dice
2 medium garlic cloves – minced
1/2 tbsp Cajun spice mix
1 cup cooked black beans
1 tbsp olive oil
S&P

DIRECTIONS:
Begin by cooking rice as per instructions. While rice is cooking, preheat a large saute pan on medium-low heat. Add 1 tbsp olive oil and saute onions, red pepper and garlic for 3-4 minutes, stirring. Do not brown. Once softened, add zucchini, squash and eggplant and toss together. Saute for 5 mins, stirring occasionally. Sprinkle Cajun spices and continue sauteing for another 4-5 minutes or until veg are just softened. Season with pinch of salt. Once rice is cooked, drain and add 1 cup cooked rice to veg mix. Saute together and season with S&P to your own personal taste.

To cook shrimp:
Preheat grill pan on high for 2 minutes. Spray pan with olive oil spray and cook marinated shrimp for 2 minuted each side. They should be pink in color and firm to the touch.
Serve with a lemon wedge and you’re all set. This is both flavourful and nutritious. You’ll love it.

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.

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{ 2 comments… read them below or add one }

Meg Wolff November 1, 2009 at 4:13 pm

Gorgeous presentation, Gavan.

Gavan Murphy aka the H.I. November 3, 2009 at 11:59 am

Sometimes simple is best I think!

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