This week's recipe comes from Cynthia over on the What A Girl Eats blog. Just in time for Fat Tuesday or Mardi Gras celebrations tonight! Cynthia has a great collection of healthy recipes (and indulgent ones) over on her blog that are definitely worth exploring!

 

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I was at a Mardi Gras fundraiser last week. It was one of those “Taste of…” events where restaurants showcase small samples of  their best dishes. I saw this beautiful shrimp, just one shrimp per small plate, as it was just a “taste”, and my first thought was that chef had thrown confetti on each dish for the party. Upon closer look, (and taste) I discovered that it was actually finely diced bell peppers, chiffonade of basil and purple cabbage.

 

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All I could think about is how great it would look and taste on a big plate. After chatting with the chef for a bit, he graciously gave me the basic ingredients, “butter, lots of butter, Worcestershire sauce, and garlic”. There was a nice kick at the finish, which made me start thinking about what I would call it when I tried to re-create it, Confetti Shrimp, Celebration Shrimp, Diablo Shrimp?

 

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I came close to  calling it Diablo Shrimp, because the Devil is in the Details with the dish. You can get the same flavors with a larger dice, but if you want it to look like an explosion of confetti on the plate, you need to cut the veggies fairly small…almost to a mince. I served it with rice and extra confetti on the rice. If you get pre-shelled and deveined shrimp, the whole dish can be ready in under a 1/2 hour.

 

Confetti Shrimp

 
Author: Cynthia McCloud Woodman
Recipe type: Entree
Cuisine: American
 
Prep time:  20 mins
Cook time:  8 mins
Total time:  28 mins
 
Serves: 4
 

Ingredients

  • 1 pound large shrimp, cleaned, deveined and peeled
  • ½ teaspoon cayenne pepper (or more)
  • 2 teaspoons smoked paprika
  • 4 cloves garlic, minced
  • 2 teaspoons Old Bay
  • 6 Tablespoons unsalted butter
  • 2 Tablespoons Worcestershire sauce
  • 1½ cups finely diced peppers, red, yellow, orange (I don't like green so I omitted them)
  • ¼ cup finely shredded purple cabbage
  • ¼ cup finely chopped purple onion
  • Handful of basil leaves, cut chiffonade

 

Get the full recipe and how to make it from the What A Girl Eats blog here

Find it on Pinterest here

 

I hope you have some great Mardi Gras festivities planned! 

 
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