Game Day Provisions 101: Cajun Shrimp Blini

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Southern Socials

Cajun Shrimp Blini

Appetizers filled with game day spirit should be on every tailgating menu. Cornmeal Blini stuffed with spicy shrimp & topped with a custom remoulade will have football fanatics lining up for seconds. The shrimp may be cooked quickly in a skillet while the blini become golden brown when a griddle is used to prepare them. Learn how to make this tantalizing recipe & integrate it into upcoming festivities.

Game Day Blini Bar: Geaux Time Cajun Shrimp Blini By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Southern Hostess Sports Entertaining Tailgating Expert Tide & Tigers Today Tailgate Host Birmingham Alabama Original Recipes Crafts Party Ideasrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickGeaux Time Cajun Blini
makes 1 1/2 dozen appetizers

Game Changer

Omit the shrimp & substitute crawfish tails for a new twist.

Cornmeal Blini
Macon County Pecan Remoulade
1 lb {26-30-count} wild American shrimp, peeled & deveined
2 tsp Creole seasoning, divided
2 tsp vegetable oil, divided
1 small sweet onion, sliced
3/4 cup orange bell pepper, cut into 1 1/2-inch strips
3/4 cup green pepper, cut into 1 1/2-inch strips
1 garlic clove, pressed
Garnishes: Scallions, parsley, chopped pecans

Prepare the Cornmeal Blini as directed. Prepare the Macon County Pecan Remoulade as directed. Cover & chill. Coat the shrimp with 1 1/2 tsp Creole seasoning. Heat 1 tsp oil in a 10-inch cast iron skillet over Medium-High heat. Cook the shrimp 4 to 5 minutes or until no longer pink. Remove the shrimp from the skillet & drain well. Pat dry with paper towels, if necessary. Heat the remaining 1 tsp oil in the same skillet over Medium-High heat. Sauté the onion for 2 minutes. Add the bell peppers & cook 2 more minutes. Add the garlic & cook 1 minute. Sprinkle with the remaining 1/2 tsp Creole seasoning. Top the Cornmeal Blini with the shrimp, the pepper mixture & the Macon County Pecan Remoulade. Garnish, if desired. 

The Extra Point

The shrimp & the remoulade is divine over a salad of mixed greens, charred corn kernels, diced tomato & avocado. Sprinkle each serving with extra toasted pecans for added crunch time goodness.

Game Day Entertaining: Tailgating Recipes Crafts & Party Ideas By Rebecca Gordon Buttermilk Lipstick Sports Entertaining Southern Hostess TV Cooking Personality Birmingham Alabama Tide & Tigers Today Tailgate Host WBRC Fox 6FROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK

{helpful advice}

How To Peel & Devein Shrimp

Preparing shrimp for a variety of recipe applications is simple. First start with the fresh, wild American shrimp then use it within a day or so. Follow these tips for peeling & divining them.

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

When purchasing shrimp, the count is a range of how many to expect per pound. They will need to be peeled & deveined. Remove the shells leaving the tails intact. Cut a small slit down the back of the shrimp. Use the tip of the paring knife to remove the vein. Rinse under cool water.

Game Day Tailgating & entertaining By Rebecca Gordon Buttermilk Lipstick Editor-In-Chief Southern Cooking Baking Entertaining & Tailgating Brandetc

Game Day Entertaining 101
Visit these posts for more football & tailgating party inspiration

How To Make Football Bunting

The Ultimate Game Day Snack Mix

Game Day Cocktails 101: The Bloody Mary

Game Day Provisions 101: Homemade Salsa

Game Day Crafts 101: Gridiron Tailgating Bags

Game Day Crafts 101: Almond Footballs

The Tune
“Dust My Broom” Elmore James

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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