Giving Thought to the Day

Did you know that today is National Thoughtful Day? Hum, might just have to give that some thought.

Okay, you are right, that was bad. Today also happens to be Red Wine Day, which would be a nice way to relax on the very last Friday in August – and the start of the very last weekend of the month as well.

While I do enjoy my Fridays, as a Catholic they also serve as a reminder to pause, reflect and give thanks to the Lord above. As a child, Fridays were not so special in the meal department. PB-n-J for lunch, tuna, egg or fish sticks for dinner. Now that I’m all grown up, Fridays are great. Not only have I learned to appreciate sea foods, I’ve learned to cook them as well. The meals of my childhood are reserved for those times when I’d rather not cook at all.

Today we get to sweat just a bit. While not all Cajun food is spicy, some dishes really crank up the heat. It’s a different spice than Mexican or New Mexican. Just as it’s not Asian hot either. Cajun foods are complex. Some are very spicy, with a heavy reliance on Cayenne and Louisiana Hot Sauces. Others are layered in spices, some high on the index level, some simply there for a unique flavor only found deep in the bayou.

This particular dish is hot. The Cajun Seasoning is one of my own making. Most Cajun Seasoning is too salty for my liking. Those that are “salt free” tend to be too sweet. Mine has all the peppers found in a good Cajun blend, with no salt at all. Just the heat.

Hope you enjoy. Let this be the start of an amazing weekend. May God bless you and keep you safe.

Cajun Skillet Shrimp with Warm Crusty Bread
1 lb large Shrimp (13-15 count)
4 Garlic Cloves
2 tablespoons snipped fresh Parsley
3 tablespoons Butter
1 tablespoon Spicy Olive Oil
1 teaspoon Cajun Seasoning
1/2 teaspoon Smoked Paprika
1/2 teaspoon Red Pepper Flakes
Pink Salt to taste
White Pepper to taste
1 tablespoon Lemon Juice
1 loaf Crusty French Bread
Butter for the bread

Peel and devein shrimp, removing tails. Keep chilled until ready to cook. Peel and finely mince garlic. Snip parsley for garnish.

Heat oven to 400 degrees. Split bread open, slather inside with lots of butter. Wrap loosely in foil and warm in the oven.

In a large bowl combine Cajun Seasoning, Smoked Paprika, Red Pepper Flake, salt and pepper. Toss shrimp with Cajun seasoning mixture.

Melt butter with olive oil in a skillet, sauté garlic until fragrant. Add shrimp to the skillet and cook about 3 minutes per side until juicy, pink and lightly caramelized. Remove from heat, drizzle shrimp with lemon juice.

Transfer shrimp to a serving platter, spoon or pour pan sauce over the shrimp. Garnish with fresh parsley for a splash of color. Arrange warm bread to one side of the platter. If desired, serve with Rice Pilaf and enjoy.

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Be vigilant at all times and pray,
that you may have the strength to stand before the Son of Man.