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Cajun Shrimp and Avocado Toast

Brunch, Appetizers Cajun, Southern, Creole
Rated 5/5:
Cajun Shrimp and Avocado Toast
  1. Prep Time:
  2. Cook Time:
  3. Total Time:
  4. Yield: Serves 2

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?

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.

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.

N'awlins Recipes | Restaurant Guide

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