Last week was Mardi Gras but I didn’t get a chance to celebrate until Saturday. Big Guy and I decided to have a Mardi Gras/Cajun-themed dinner Saturday and called it Fat Saturday. Hey, better late than never, right?
We started off the celebration with a cocktail! Fresh mango chunks, blood orange juice, lime juice and a little agave are muddled together and then combined with light and dark rum to make a Maelstrom.
For dinner, Cajun Crab Dip and Spicy New Orleans Barbecue Shrimp. I was shocked when Big Guy suggested the crab dip since he’s not a seafood lover but I didn’t ask any questions because I was excited to make a new dip. The crab dip was awesome! Best served with veggies and bagel chips (gluten free – Glutino makes awesome ones). The only change I made with the crab dip was leaving out the panko on top.
As for the spicy shrimp, prep them ahead of time. They can even marinate over night – just make sure the marinade is cool before adding the shrimp or it will start to cook your shrimp. The only change I made to the shrimp recipe was not using as much butter (ran out) and I used half the amount of liquid smoke the recipe called for. I find that my taste buds are very sensitive to liquid smoke. The shrimp are roasted in the oven until perfectly tender. Finger lickin’ good!
The perfect Fat