Two For Sunday

Creamy Cajun Smoked Shrimp salad is done. Salty, toffee, pecan, semi sweet chocolate brownies cooling on the counter.

It feels good to get my culinary on today!

Cajun Smokey Shrimp Salad

2 doz. medium Cajun boiled shrimp

2 stalks celery

1/2 cup mayo

1/4 red onion

2 Tbs freshly squeezed Meyer lemon juice

1 tsp celery salt

1/2 tsp black pepper

1/4 tsp liquid smoke

Cut shrimp, onion, and celery to desired size. I like my pieces about the size of the nail on my little finger.

Put first three ingredients in a medium sized bowl. Add mayo, lemon juice, celery salt, pepper, and liquid smoke. Mix throughly and cool in the fridge for at least two hours before serving.

How you serve it is up to you, but I think a butter lettuce cup, over mixed greens, or in the hollow of an avocado are good choices. It can also become a po’ boy slathered on a good, crusty roll.

Makes enough for five or six servings.

Fudgy Chocolate and Salty Toffee Brownies

1 stick unsalted butter

1 cup sugar

2 eggs

1/2 cup whole wheat flour

1/8 cup each of chopped pecans, semi sweet chips, and toffee chips

6 Tsp Dutch processed cocoa

1 tsp vanilla

1 tsp course Kosher salt

Preheat oven to 350

Melt butter, add sugar and mix throughly. Add eggs, vanilla and salt, incorporate all. Add flour and cocoa and mix until completely smooth. Fold in chips, nuts and toffee. Spread evenly in an 8×8 square pan and bake for EXACTLY 25 minutes. Cool completely before cutting.


As my favorite chef says, “Happy Cooking”. (Jacques Pepin)


About jaicarney

I am a culinary artist, writer, dreamer and urban farmer dedicated to teaching people to eat and live well. I love my chickens, my garden, my friends, and this mother we call Earth.
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