Hi Everyone! Thank you, Jenna for hosting me today! I’m so excited to be a part of the Lawbreakers Collection.

The Lawbreakers Collection is available on Amazon!

My story, The Storm and the Sea takes place in Louisiana, one of my favorite places. I think it goes back to my Anne Rice obsession when I was younger, but whatever the reason I’ve been lucky enough to travel through Louisiana a few times, both in New Orleans and out towards Lafayette, where most of my story takes place. Unfortunately, for my characters, they are stranded out in the bayou with nothing to eat. Now, I should probably clarify at this point, I love the architecture, the faded, romantic beauty, the Spanish moss and the cypress trees, I love the jazz and blues, the ghost stories, the history of Louisiana…. But man, I love the food.

New Orleans is a melting pot of cultures, and because of that, has always held a place of revered honor in the culinary world. From the powder sugar on your shirt at Café du Monde, to the Turtle Soup at Commander’s Palace and the fried chicken at Willie Mae’s, the city is bursting with unique flavors that you can’t find anywhere else. So, in honor of my poor, starving characters (don’t worry, they get food and a happy ending), I’d like to share with you a recipe for one of my favorite New Orleans classics, Cajun Shrimp. This is a recipe that we used to make at a restaurant where I used to work, I’ve tweaked it a bit, but it’s really easy and delicious! Just not sooo figure friendly, but we all need to indulge a little, especially after being stranded in the bayou!

Ingredients:

4 tablespoons butter

1-pound shrimp shelled and deveined

4 cloves garlic chopped

2 tablespoon Creole or Cajun seasoning

Salt and Pepper to taste

1 cup heavy cream

1 tablespoon Italian parsley

½ lb cooked pasta

Instructions:

Cook the pasta according to the package instructions, I recommend a long strand pasta like spaghetti, fettucine or angel hair.

While the pasta cooks, toss the uncooked shrimp in the Cajun seasoning and chopped garlic until coated. Melt the butter in a large skillet over medium high heat and then cook the garlic seasoned shrimp until just transparent and starting to brown on the edges. Remove the shrimp from the pan and add the heavy cream, lower the heat before the cream comes to a boil and simmer until the sauce has reduced by half and thickened. Add back the shrimp to the sauce, add pasta and toss to mix. Sprinkle with parsley and season with salt and pepper to taste.