A late summer commencement ceremony and “we are family” celebration calls for a home statecation.
Between last week’s Louisiana Gulf Coastal style post and a re-familiarizing of intrastate points of interest I am, to borrow and embellish a line from Billy Joel, in a Louisiana state of mind.
Louisiana excels in taking the senses on a distinctive style and taste odyssey.
This boot-shaped state of which I speak takes the word unique and runs parish to parish with the concept.
A telltale (or should I say telltail) sign is the alligator influence evident upon our walls and plates, and vice versa.
Good taste through decor and plate is native to our Louisiana lagniappe appeal.
Gallery walls adorned in details and turtle shells inspire the palette of color and the palate of taste.
Straight from page 71 in the 1967 edition of the Talk About Good cookbook by members of the Lafayette Junior League, their relatives and friends is Mrs. Helen M. Hayeses’ Turtle Soup II recipe.
Turtle Soup II ~ Monteleone
I love the Louisiana proper names given to these paint colors from Benjamin Moore, Sherwin-Williams and PPG Pittsburgh Paints.
Salted Roasted Shrimp
3 cups kosher salt
2 pounds head-on unpeeled large shrimp
Preheat oven to 400°. On a large rimmed baking sheet, add salt in an even layer. Bake 10 minutes. Remove ½ cup salt and reserve. Arrange shrimp evenly over hot salt; sprinkle with ½ cup reserved hot salt. Cover tightly with foil. Bake just until shrimp turn pink, 6 to 8 minutes. Discard excess salt. Place shrimp on a serving platter; squeeze lemon over shrimp.
Am I the only one who is craving Cajun shrimp sprinkled with a generous amount of sea salt and a lemon twist?
Louisiana Cookin’ reads my mind.
That will satisfy the palate portion of the Louisiana lagniappe show.
Now to find the perfect space for Louisiana themed decor accents, a native pattern and a home state inspired paint palette.