Cajun Food, is one of my favorites because it is so flavorful. In fact, we love it so much that we have tried our hand at a few Cajun recipes like Crawfish Étouffée and this Shrimp Po’ Boy recipe, just to name a few. I like cooking with shrimp because it makes a quick meal, similar to chicken. It doesn’t take too long to thaw out or cook.
These Po’ Boys are a no brainer when I’m in a rush. I mean, you only need a handful of ingredients; shrimp, bread, lettuce and tomatoes. Plus, whatever seasoning you’d like, in this case the Cajun seasoning is what I used and suggest.
The first thing you need to do is cook the shrimp, this should take less than 20 minutes. Just add it to a pan with the Cajun seasoning. You can also add a bit of parsley – I love adding herbs to my food but this is completely optional.
While the shrimp cooks, you can cut lettuce and tomatoes to add to the Po’ Boys. You can also toast the bread or serve as is. I like our bread toasted, so I buttered and placed them in the over for a few minutes.
Once the shrimp is cooked all you have to do is add the desired amount to the bread with some lettuce and tomatoes. You can add some mayo, but what we use is a chipotle mayo because it adds a good flavor to all our “sandwiches.” That’s it!
Have you ever made Po’ Boys at home? If not, you probably should, it’s a super easy and quick meal. 😉
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Cajun Shrimp Po’ Boy in Under 30 Minutes
1 Lb. Shrimp
4 Bolillo Bread - or bread of choice
1 Tbs. Cajun seasoning
1/2 Tsp. Parsley
Add shrimp to a pan, Cajun seasoning and cook until the shrimp is pink and opaque
Cut lettuce and tomatoes and set aside.
Toast bread, if desired.
Sprinkle parsley over cooked shrimp, add desired amount of shrimp, lettuce and tomatoes to bread.
It has been a while since I’ve shared a recipe… shame on me, for keeping all the yumminess to myself. 🙂 Truth is, I’ve been winging it, dinner, life, motherhood, everything!! Which is a testament to me needing some organization in my life at the moment. And meal planning action in the kitchen. Last week I made a sweet and spicy shrimp dinner worth sharing…
Because my love for rice is undeniable, this is the side that accompanied the shrimp. If you need basic instructions on how to make white rice, leave me a comment. 😉 I will walk you through it.
You’ve probably heard a lot about essential oils and have become curious – I know I have! I mean, I know people who swear by them and all the benefits these provide; from better sleep to being more alert.
Since I wanted to personally find out what these oils were about, when a fellow blogger introduced me to Simply Earth; I took advantage of the opportunity to partner with them. Especially, because I liked what this company offers.
Simply Earth, gives back! And this is a big deal for me when trying new products. A total of 13% of their profits helps to stop human traffic.
So, what is Simply Earth? It’s an oil recipe box that works on a subscription system – monthly and quarterly. It includes 4 essential oils shipped for free to you. If you’re a complete beginner, like me – you may be able to receive a free diffuser when you start your subscription.
SHOP BOX HERE – keep scrolling for a discount code 😉
My box included four essential oils, almond oil, two rollers, two inhalers with circle labels, glass beads and burlap sack, and six recipes.
In all honesty, I think my daughter is more Mexican than Panamanian… At least when it comes to food. Otherwise, she loves Panama as if she was born and had lived there. I guess it’s just that magical of a place – yes, I’m totally trying to persuade you to plan a trip there and then come back to tell me all about it. 😉
Back to food. She loves tacos and every Tuesday says, “Mami, it’s Taco Tuesday!” I love tacos too but I don’t want to eat them on a weekly basis… Instead of Tacos, I offered to make nachos – my husband’s idea – and she gladly accepted. Not to say that she runs things around here… But sometimes she wins, especially when I don’t have dinner pre-planned.
I came up with some delicious and super easy chicken nachos, using ingredients that I mostly had. On the Border Monterey Jack Queso, Tostitos hint of lime chips, Two chicken breasts, adobo, corn, and jalapeños.
Happy 4th of July Y’all! While I am lucky to be home with the girls, my husband had to work. But the good thing is that he gets off work really early. 🙂
And even though we haven’t really made plans for tonight, I thought it would be nice to at least start our day off with something fun. What’s more fun than 4th of July inspired pancakes?!
Salmon is one of my favorite meals to prepare. I’ll admit that while in Georgia visiting my parents, I haven’t cooked much. I’m spoiled, I know. 🙂 So, I thought I could give my mom a break from the kitchen at least for a day and decided to make my salmon recipe for dinner.
First, I lined a baking sheet with foil paper, sprayed it with olive oil and set aside. Then I rinsed the salmon with cold water, seasoned with parsley, rosemary garlic and red pepper flakes.