Cajun Recipes

Marcelle Bienvenu was born in St. Martinville, Louisiana, a small town in soutwestern Louisiana, set amongst live oak trees and sugar cane fields. The Bienvenu family owned and published the Teche News, from 1886 to 2007, a wonderful foundation for a budding journalist. After graduation from the University of Southwestern Louisiana, she worked as a feature writer for the New Orleans Times Picayune, and was a researcher and consultant for Time-Life Books, contributing to Foods of the World; American Cooking, Creole and Acadiana, and The American Wilderness-The Bayous.

She opened her own restaurant, Chez Marcelle, near Lafayette, Louisiana. She also worked for several other restaurants, including Commander's Palace and K-Paul's Louisiana Kitchen in New Orleans...

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SHRIMP SALAD

Ingredients:

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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Cajun Recipes

Choose one:

SHRIMP SALAD

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