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Cajun Shrimp Marigny Recipe

What are you serving for Mardi Gras? There are dozens of fabulous Cajun dishes that are suitable for this holiday, but since most of us are busy, it’s nice to be able to make something that is quick and easy. Hopefully the versatile Creole Sauce Module is already in the freezer, but if it isn’t, it’s easy to make in the slow cooker. The Creole Sauce Module utilizes the “Cajun Holy Trinity,” a mixture consisting of onions, green peppers, and celery (with a generous sprinkling of garlic), added to a mixture of tomatoes and spices, so when authentic Cajun food is on the menu, it can be assembled in a matter of minutes. The module can be used in traditional Cajun dishes that can be made very easily, with minimum hands-on time, like the following Shrimp Marigny.
Marigny is a term given to several New Orleans style dishes. The term refers to Faubourg Marigny, pronounced ("FO-berg MA-ra-nee") and is the name of a neighborhood in New Orleans near the French Quarter. According to my research, the term doesn’t refer to any particular ingredient or style of cooking, in fact, dishes with this name have very little in common. However, they all have a strong Cajun or Creole influence. The following recipe was adapted from a Louisiana Episcopal Church cookbook, and is delicious served over either rice or pasta.

6 Servings

2 tablespoons butter, divided
1/2 cup chopped onions
1/2 pound sliced fresh mushrooms

1 pound raw jumbo shrimp, peeled and deveined; tails removed
1/2 teaspoon salt
3 cloves garlic, finely chopped
1/2 cup brandy
1 cup whipping cream

4 cups Basic Creole Sauce
  1. Melt 1 tablespoon of the butter in a large skillet; add the onions and mushrooms and cook until soft.
  2. Transfer to a bowl and set aside.
  3. Sprinkle the shrimp with salt.
  4. Melt the additional tablespoon of butter in the skillet and add the shrimp and garlic; stir over medium high heat until the shrimp turn pink.
  5. Turn down the heat and add the brandy; cook 1 minute, then add the whipping cream.
  6. Mix the onion/mushroom mixture into the shrimp and add the Creole sauce.
  7. Bring to a boil and serve over rice.

Amount Per Serving:
Calories 344 Calories from Fat 176
Percent Total Calories From: Fat 51% Protein 22% Carb. 13%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 12 g
Cholesterol 213 mg
Sodium 852 mg
Total Carbohydrate 11 g
Dietary Fiber 0 g
Sugars 0 g
Protein 19 g

Vitamin A 18% Vitamin C 8% Calcium 0% Iron 16%

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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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