Cajun Shrimp and Avocado Toast

Houmas House is known for fascinating history and history-making cuisine. Chef Jeremy Langlois’ Cajun Shrimp and Avocado Toast is sure to become one of your brunch favorites. Why not make it for mom this Mother’s Day?

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Ingredients for Cajun Shrimp:

• 1 pound (about 15) shrimp, cleaned and peeled, tails removed
• 4 teaspoons Creole seasoning
• 1 lemon
• 1/2 teaspoon salt
• 2 teaspoon brown sugar
• 4 teaspoon olive oil

Directions for Cajun Shrimp:

1. Place the raw shrimp in a bowl. Add Creole seasoning, salt, sugar and oil, and mix together to coat the shrimp with the spices.
2. Set aside for about 1 hour to marinate.
3. Heat a non-stick skillet over medium-high heat. When the skillet is hot, add a drizzle of oil. When the oil is hot, cook the shrimp for about 1 - 2 minutes per side.
4. Set aside the cooked shrimp and squeeze fresh lemon juice over them. Set aside.

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Ingredients for Avocado Toast:

• 4 slices sourdough bread slices or wheat bread
• 2 avocado
• 1 lemon
• Salt and pepper to taste

Directions for Avocado Toast:

1. Mash up the avocado flesh with salt, pepper, and lemon juice from 1/2 a lemon.
2. Spread the avocado on the two slices of toasted bread slices.
3. Top the avocado with the hot Cajun shrimp. You can top the toast with 4 - 5 shrimp, or more if you prefer.