This creole shrimp recipe comes with a little help from my friends, there are some foods that tend not to travel around the world, for instance Mexican food aside from a very pale imitation really is scarcely heard of over here in Europe. Likewise, Creole and Cajun foods are a mystery to us, so every month or so I try and pick up on an idea I am not to comfortable with and expand my food horizons a little, this time round I am posting it here as it worked so well. Scott cooks and writes over at “I’d rather Be A Chef“, which has him marked out as a crazy dude in my eyes as lets face it them there hours and remuneration really aint no fun. That aside his food is superb, much like mine his food inspiration is sourced from around the world and his recipes are fabulously written and easy to follow.
So what do I think of this Creole shrimp? Well yummy really the flavours are a little different but really so familiar, Scott describes Creole Shrimp a melting pot of cooking styles and some in your face spices… And that is hard to argue with really, in fact that line was pretty much the reason I cooked this dish, it describes all of my favourite things about cooking. Sure sometimes there is a place for simple elegance like my cream of asparagus soup, but my preferred style is definitely to beat you around the head with big complimentary flavours and if they are a little hot then all the better.
In other news the halcyon days of summer has arrived, it has been hot enough and dry enough for long enough for us to not have to cut the grass every week, so our weekends are now very much freed up to allow me to spend more time doing my favourite thing, cooking. Of course our pitched battle with Mother Nature continues, the long and dry period means we have to water pretty much every day but we are keeping up on it and our quieter year on the planting front means spending time cooking recipes like this creole shrimp is not done in a sweaty post gardening state.