It’s practically a blizzard here. So, I decided to make a taste of New Orleans and Summer. Shrimp Remoulade. It was super-easy and turned out really well.
1.5 cup mayo
1/2 cup creole mustard
1 tbsp worchestershire
1 tsp hot pepper sauce
1/2 cup diced green onions
1/4 cup diced celery
2 tbsp minced garlic
1/4 cup chopped parsley
1/2 tbsp lemon juice
Salt and Pepper to taste
3 dozen shrimp
Combine and place wet ingredients in the refrigerator overnight. Add to shrimp before serving. Serves 6.
It’s the beginning of the month and the week for all of us. It’s the beginning of a new house and a new year for me. Sometimes that can feel tiresome and old-hat but hopefully it is refreshing and exhilarating. For my 25th birthday, I gave myself a diet as a present. It wasn’t exactly fun getting here (no processed foods, no drinking, no starches/sugars) but I’m reaping the benefits now (rediscovering my closet/cheekbones). I hope to take the past four weeks of restricted eating into consideration as the diet ends. My goal is to appreciate food more, to spend time discovering recipes, spices, cooking, chewing, smelling and savoring. As much as I’d love to dive into a stack of pancakes and devour a pizza, I’m really craving things like eggs, avocados and cheese. Hopefully the beach in a month will keep my motivation up!
R & I re-created a recipe we loved when we ate with his dad in Lake Village. It’s called Tomato Pie and it’s like nothing we had ever tried. Robert calls it pizza-ish and quiche-esc. We made one for the memorial day pool party and got rave reviews so I thought I would share.
Ingredients
1 flour-based pie crust
4 medium fresh tomatoes
kosher salt, black pepper and fresh basil
1 cup Hellman’s mayo
1 package mexican four cheese blend
Directions:
Slice (and peel if desired) the tomatoes thinly. Mix the Hellman’s and cheese in a separate bowl. Cover the pie crust with a layer of tomatoes. Sprinkle with salt, pepper and basil. Top with a layer of the mayo/cheese mixture. Add another layer of tomatoes and repeat! It’s quite simple. When you’re ready to bake, heat the oven to 350 degrees and bake for 30 minutes. The pie needs to sit after baking for at least 10 minutes or it’s very difficult to cut.
Like a pizza, this pie makes the perfect base for all sorts of toppings. We haven’t tried it yet but we’d like to top it with asparagus, prosciutto or add some jalepenos. I would also like to re-work the pie to incorporate an olive oil/fresh mozzarella mixture instead of the mayo/cheese blend.
Here’s the pie before we baked it.
Tomato Pie - Before
And before we dug in!
Tomato Pie - After
Don’t you love having friends that are like family? When you go to their house, you feel like you’re home? My friend’s parents’ house is like that for me. We had dinner over there last night and I couldn’t help daydreaming about the sunny afternoons and warm nights of the upcoming summer.
Beautiful weather +
Lots of friends and sunshine +
Champagne +
Pretty clothes +
Gorgeous surroundings +
Laughs +
More laughs & big hair +
Yummy food & crystal +
= Bliss
Images from Apartment34, Plush Palate and {this is glamorous}
The Window Shopper 
