A New Orleans foodie and a product of hurricane Katrina, I've landed on
both feet and have started a new life in the Tampa Bay area. A natural disaster changed my state of residence and
you can take me out of New Orleans, but you can't take the New Orleans out of me.
This is my resource for all things New Orleans: food recipes, culture and history. In addition,
you can find my original recipes and a log of my cooking adventures. My writing here is unedited and uncut...
I don't outline or plan what I type on the page.... consider it a diary of dining and cooking.
If you are a Louisiana native who's landed in the Tampa Bay area, you may
be feeling a bit homesick. Check out my NOLA in Tampa page to guide you to the places and foods that will help you feel more at home.
Wednesday, August 29, 2007
Katrina, Restoration and Jambalaya
On the two year anniversary of Hurricane Katrina, I found it necessary
to drink a couple of bottles of Abita Restoration Ale. Of course, I also cooked my famous jambalaya. I think that's
all I have to say about that.
Last night I enjoyed one of my favorite “ethnic-style” dishes in the weekday
gourmet category: Spicy Thai Shrimp and Noodles. It’s an easy way to spice up the middle of the workweek
with a dish that’s easy to prepare, takes only minutes to cook and is packed with flavor. I call it “Thai” because of
the inclusion of a respectable amount of spicy Thai chili sauce, but I don’t expect you to believe the dish is actually Thai
in pedigree (no more than the addition of Cayenne pepper makes a dish Cajun).
Although I sometimes make this dish with chicken, my favorite is with shrimp.
And since they were on sale yesterday at the local supermarket, I picked up about six ounces of shrimp for my dinner for less
than three bucks. With the addition of just a few more ingredients, the whole dish took me ten minutes
to prep, ten minutes to cook and only cost around $3.50 for one serving.
To complement the spicy chili sauce, I paired the dish with a German Riesling,
2006 Petals. The wine was a bit sweet for me to enjoy by itself, but putting it with the food was a match made in heaven.
Spicy pink shrimp, Thai chili sauce and a nice sweet wine sure did make for an enjoyable Tuesday evening. Try it yourself!
Click here for the recipe.
