Fat Saturday

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?

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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.

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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!

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The perfect Fat Tuesday Saturday!


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