Mrs. C Does Stuff

Last year, I started eating more and more shrimp remoulade salads.  They became a staple during the Lenten season.  After spending lots of money buying them multiple times a week, I decided to try my hand at making my own. Ingredients: For the Salad 16 - 20 count shrimp Crab boil (I use Louisiana brand) Spring salad mix Grape tomatoes For the Remoulade Sauce 1/2 cup mayonnaise 1/2 cup creole mustard (I use the Zatarain's brand) 1 tsp ketchup 1/2 cup distilled white vinegar 1/2 tsp cayenne pepper 1 tsp black pepper 1 tsp paprika 1/4 cup grated white onions 3 tbsp finely chopped fresh parsley 1/2 tsp minced garlic 1/2 tsp Worcestershire sauce 1 squeeze of juice from half a small lemon I boiled the shrimp in the crab boil until done.  After the shrimp boiled, I let them sit in the water for 5 minutes. This allows the seasoning to soak into the shrimp. To prepare the remoulade sauce, I started by mi...

The end of February and March were rough for us.  Two out of the four of us got the flu, one of us had a respiratory infection, one had a viral infection and a bought with an allergy flare up.  We've spent the last few weeks trying to get well.  And, in the midst of all that, Mr. C and I painted our bedroom.  We are still working on remodeling our room, and we will share that with you later. Today, I'm sharing a recipe I created for smothered okra and shrimp.  This one includes tomatoes, which I know some do not.  My dad always talks about the smothered okra my grandmother used to make.  I don't have her recipe for it unfortunately.  So I started experimenting until I found something we both liked.  My mom makes smothered okra also, but her recipe doesn't include tomatoes and sausage in lieu of shrimp.  There are so many different ways you can make this dish, this is just my version of it. Ingredients: 1/3 container of chopped ...