I hate to admit it, but sometimes I get stuck in the comfortable. In the known. In the path easiest taken. I get the same exact drink every time that I go to Starbucks - trenta unsweetened iced coffee. I eat the same thing at Chipotle - barbacoa burrito bowl, white rice, black beans, mild and hot salsa, cheese, guacamole, and lettuce. I find myself sitting in the exact same bike at SoulCycle - bike 7, front row, center.
So what does this say about me? Am I boring? Am I afraid of change? Or do I just know what I like and am I not afraid to stick with that status quo? Either way, I think I am okay with it. Throw a little change at me here and there and I am capable of staying on my toes and adapting.
I don't find myself cooking with shrimp that often, although it is easily one of my more preferred seafood options. When I do incorporate it into a meal, there is one recipe that I go to - the recipe for Beach Street Cajun Shrimp. I have been eating this dish since I was a child. I remember growing up my mother loved all things Susan Branch. For real - cookbooks, notepads, she had it all. This recipe comes from the Susan Branch Summer Cookbook.
To be completely honest, you will have a hard time convincing me that there is another recipe for Cajun shrimp that is better than this. Perhaps the tinge of nostalgia is to blame, but in my mind, there is no recipe for shrimp that can surpass this. Give it a try. Let me know what you think. And if you beg to differ with my reasoning, send me a new recipe to try out! Leave your thoughts in the comments below.
PS. Let's just take a moment to look at how insanely adorable my sous chefs are!
| Beach Street Cajun Shrimp |
Recipe from the Susan Branch Summer Cookbook
1/2 cup olive oil
1 clove garlic, whole
2 tablespoons Cajun seasoning
2 tablespoons lemon juice
2 tablespoons minced parsley
1 tablespoon brown sugar
1 tablespoon soy sauce
16 extra-large shrimp
- Combine first seven ingredients in a 9x13 baking dish.
- Shell and devein the shrimp, pat try and toss in marinade to coat. Refrigerate 1-12 hours.
- Preheat oven to 450° F.
- Remove garlic clove. Bake for 7-10 minutes, stirring occasionally - be sure not to over cook.
Note: I prefer grilling this shrimp, but feel free to use whatever method is move convenient for you!