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Rice & Beans
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Camellia Brand Beans are famous for their great southern taste and character. Where else can you get the wonderful taste we've enjoyed since 1924! Camellia Red Beans have been a staple in New Orleans for over 75 years.
Red beans and rice is a traditional dish of Louisiana Creole cuisine, (not originally of Cajun cuisine) traditionally made on Mondays with Camellia Red Kidney Beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over popcorn rice. It is an old custom from the time when ham was a Sunday meal and Monday was washday. Red beans and rice is one of the few New Orleans style dishes to be commonly cooked both in people's homes and in restaurants. Many neighborhood restaurants continue to offer it as a Monday lunch special, usually with a side order of either smoked sausage or a pork chop. Red Beans remains a staple for large gatherings such as Super Bowl and Mardi Gras parties.
SHRIMP SALAD
1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Creole mustard
1/2 tsp dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 lbs. uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)
Preparation:
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
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