We have made it to Saturday!
Praise all that is Holy, my friends! How was your week?
I am so happy it’s Saturday. We have spent that last few weekends out in the sun and I am really enjoying it this year. At least until it becomes unbearable.
A few weeks ago I picked up Aidells Chicken and Apple Sausage and I have to share that I am obsessed with them. They’re great for breakfast and out in the sun with mustard. They are seriously so delicious and I just finished one while typing this post. They’re not the least expensive purchase but the ingredients are well worth the pennies.
What are you currently really into?
I have made this shrimp dip a few times now for Crawfish boils and it’s been a hit! The first time I made it we forgot that we had plans and that we committed to bring an appetizer. I ran to the store and they had precooked salad shrimp on sale and without thought I went with it, which I am so glad I did!
No Fuss Shrimp Dip
1/2 Cup Raw Cashews
12 ounces of cooked salad shrimp, rinsed
1/3 Cup green bell pepper, diced
1 green onion, sliced
2 garlic cloves, minced
3 Tablespoons homemade, or purchased, mayo
1/4 Cup Almond or coconut milk
1 Teaspoon Cajun Seasoning
1/2 teaspoon Cayenne pepper*
1 Celery Stalk, chopped
*Omit for less spice.
- In a food processor, blend cashews until fine, about 30 seconds. Remove into a large mixing bowl.
- Rinse shrimp thoroughly and pat dry. In a food processor, pulse the shrimp several times until you’ve reach your preferred texture.
- Combine all ingredients in a large mixing bowl and stir to incorporate.
- Serve with celery, bell pepper, toasted sweet potato rounds, or plantain chips.