This week we’re throwing it back to the crazy Hurricane drinking, cajun eating world of New Orleans. Some of you may have remember my authentic New Orleans hot sauce purchase from the store, Sugar and Spice, a hot sauce and praline boutique on Bourbon St.
Well as promised, I used it to recreate a classic New Orleans brunch item, the Shrimp Creole Scramble.
1oz serving of shrimp (TJ Wild Argentinian is my favorite)
2-3 egg whites
1-2 stalks of celery
Spices to taste: cayenne, paprika, black pepper, oregano, thyme, garlic/onion powder (or sub a premixed creole seasoning, but watch out for high sodium content)
1. Sautée the tomatoes and celery with spices on medium heat in olive oil or vegan butter until softened. (7-10 minutes)
2. Add in shrimp and cook until pink and opaque.
3. Scramble in egg whites and add in spinach.
4. Top with a few drops of hot sauce, optional but authentic!