Cajun Crab Shrimp Corn Soup

This Cajun Crab Shrimp Corn Soup is rich and creamy, full of shrimp and corn (two kinds!) and lots of crabmeat. You might want to double the recipe! This disappears in a heartbeat. 

My mom has been telling me about this soup for quite a while and sending me multiple copies of the recipe. It comes from a lady who was a dear friend to my Aunt Karen in New Orleans. Ms. Debbie is a great cook (as was my wonderful late aunt of best pecan pie ever fame) and she was very happy to share. Like every Cajun recipe, it starts with the holy trinity of onions, bell pepper and celery. 

For some reason, my mom seemed to think it was a crab soup so maybe that’s how my aunt made it but in Ms. Debbie’s original recipe, it was called shrimp soup and the crab was optional. 

Since crabmeat is so expensive, you could just double the shrimp but I’m here to tell you that the addition of lump crabmeat is fabulous if it's within your budget for a special occasion. I must confess at this juncture that since my mom really really wanted me to cook this soup, she paid for the crab and I purchased the rest of the ingredients. We were both happy with the deal we struck.  So happy that after the first batch, I made one more on the same terms. 

Cajun Crab Shrimp Corn Soup

If my shrimp are large, I like to use a sharp knife to cut them right through the middle lengthwise into two shrimp-shaped halves. This means more bites of soup with shrimp in them. You could also leave yours whole if they are small or cut them into chunks. As for the cream of shrimp soup, mine was Campbell's. When my mom first shared the recipe, I thought that must be one of the old fashioned canned soups that is no longer made since I'd never seen it. Turns out I had just never looked closely enough at the soup aisle! One of my local grocery stores does indeed stock Campbell's cream of shrimp. Who knew?

Ingredients

1/2 cup or 113g butter

1 small onion

1 small bell pepper

1 long stalk celery

2 cloves garlic

1 lb or 450g shrimp, already peeled and cleaned

1 teaspoon Cajun seasoning (Tony Chachere's or the like)

1 can (10.5 oz or 298g) cream of shrimp soup

1 can (10.5 oz or 298g) cream of celery soup

1 can (14.75 oz or 418g) cream style corn

1 can (15 oz or 425g) whole kernel corn, drained

2 cups or 480ml half and half (or 1 cup milk and 1 cup whipping cream)

1 teaspoon liquid crab boil

1 lb or 450g lump crabmeat, picked over carefully for shell bits 

Optional for garnish: chopped parsley and a sprinkle of Cajun seasonings

Method

Finely chop the onion, bell pepper and celery and mince the garlic. Melt the butter in a Dutch oven a low heat then add everything but the garlic. 

Sauté for a few minutes until the vegetables are softened and the onion is translucent. Add the garlic to the pot. Sauté for another couple of minutes. 

Add in the shrimp and sprinkle on the Cajun seasoning. Stir well and cook till shrimp are pink. 

Add the rest of the ingredients, except the crab. 

Slowly heat the soup and then simmer for 30 minutes, stirring often. 

While the soup is simmering, pick through the crab carefully and discard any bits of shell you find. 

When you are ready to serve, add in the crabmeat and heat until it is warmed through. 

Stir gently to keep the crabmeat intact as much as possible. 

Serve in bowls with a sprinkle of chopped parsley and a pinch of Cajun seasoning for flavor and color. 

Enjoy! 

It’s third Friday of the month, time for my Fish Friday Foodie friends to share their seafood recipes! I’m hosting this month and chose seafood soups as our theme. There are lots of warm and comforting dishes in the list below, perfect for winter weather! 

• Cajun Crab Shrimp Corn Soup from Food Lust People Love
• Lobster Wonton and Corn Chowder from Karen’s Kitchen Stories
• Salmon Chowder from Making Miracles
• Shrimp Fra Diavolo Soup from Palatable Pastime
• Shrimp Ramen from A Day in the Life on the Farm
• White Hot & Sour Chicken & Prawn Soup from Sneha’s Recipe

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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Butter Prawns – Malaysian Style

Butter Prawns - aka shrimp - are crunchy, spicy and fragrant with golden egg floss and crisp curry leaves. They are a specialty at Malaysian Chinese eateries and one of our family favorites.

If you’ve been reading this space for a while, you know that I have a very soft spot for a restaurant in Kuala Lumpur called Mei Keng Fatt. It is super casual (think plastic chairs and paper napkins) but the food is delicious. The menu includes all manner of Chinese dishes with chicken, beef, pork and even ostrich but the specialties are chili crab and butter prawns.

We went often on a Friday night and our order never varied: black pepper beef, chili crab, cashew chicken, baby kailan with garlic and butter prawns. We’d finish the meal with fresh mango served on a platter covered with crushed ice. Divine!

When we moved on to Singapore in 2007, we were disappointed to find that what the seafood restaurants there called butter prawns were a terrible concoction that substituted butter-fried oats for the egg yolk floss. Sure, that’s probably easier but it’s not the same! And their chili crab sauce seemed to be made with ketchup. What up, Singapore?

After moving back to KL in 2009, we frequented Mei Keng Fatt even more often because we'd missed it so! Also we figured our days in Malaysia were numbered and we wanted to take advantage of its delights as many times as possible before the next transfer. I don’t even want to guess how often we went (or picked up takeaway) between 2009 and 2012!

Butter Prawns – Malaysian Style

Now, of course, I have to make my own butter prawns. This recipe does take some time but none of the steps are hard. Just take it slow and you’ll get there. I promise it will be so worth it! This recipe is adapted from one on Malaysian Delicacies.

Ingredients

4 eggs

2.2 lbs or 1kg (weight without head and shell) large size prawns or shrimp

1 teaspoon fine sea salt

1 teaspoon sugar

1/3 cup or 40g cornstarch

1/3 cup or 75g ghee (clarified butter)

4 to 5 sprigs fresh curry leaves

8 hot chili peppers, chopped

1/2 cup or 120ml canola or other light oil

Method

Separate your eggs putting the yolks in a small bowl and one white in another. Put the other three whites in a sealed contain and put them in the refrigerator for another use. (I like to use mine for mini pavlovas or macaroons.)  Beat the yolks well. Beat the single egg white well. 

 

Wash and peel the prawns, leaving just the tails on. Sprinkle them with the salt and sugar. Add the well-beaten egg white to the bowl and stir well to distribute the salt and sugar and to coat the prawns with the egg white.

Sprinkle on the cornstarch with a small sieve, stirring well to coat. Set aside. 

To make the egg floss, heat a wok or large nonstick pan then add the ghee. Once the ghee is hot, pour in the beaten egg yolks in a very thin stream while stirring it continuously to get fine shreds of yolk. Since my pan is nonstick, I like to use a rubber-coated whisk for this. 

Keep stirring over medium heat until you have finished pouring all the egg yolks. 

It bubbles up but persevere and keep stirring until it turns into golden crispy floss.

Turn off the stove. Over the pan, spoon the egg floss into a sieve so the ghee drips back into the pan. 

Set the sieve over a bowl to keep draining or pour the floss onto some paper towels to drain. 

Add the canola oil to the pan. Lift the prawns one by one out of the bowl and add them in batches to the hot oil, cooking until they are golden and crispy on both sides. 

Remove them to a pan lined with newspaper and topped with clean paper towels.  Continue frying the prawns until they are all golden and crispy. 

Discard all but three tablespoons of the oil and heat the pan again over a medium flame. Add in the chopped chili peppers and curry leaves. 

You’ll want your vent hood on for this step to extract the spicy air from the chili peppers, if it wasn’t on already for the prawn frying. You'll notice there are no photos of this step. That's because I was coughing too much. Lesson learned!

Update: Found some photos of a prior time I made this and had the vent hood fan on! Truly it's one of our favorites. 

Fry until the curry leaves turn crispy and a bit darker, which takes just a minute or so. Add the prawns back in and give a few stirs to rewarm them all. 

Add most of the egg floss in and stir. 

Spoon the prawns onto a serving plate and sprinkle with the reserved egg floss to serve. 

Enjoy!

It’s Sunday FunDay and time to get ready for a lunar new year celebration to welcome  the Year of the Tiger with a delicious list of Chinese or Asian inspired recipes! Check out the list below. Many thanks to our host, Sue of Palatable Pastime. 

• A Day in the Life on the Farm: Tiger Salad
• Making Miracles: Shrimp Cakes
• Palatable Pastime: San Choy Bow
• Amy’s Cooking Adventures: Chow Steak Kow (Steak Stir Fry)
• Food Lust People Love: Butter Prawns
• Mayuri’s Jikoni: Kung Pao Cauliflower
• Sneha’s Recipe: Pork Chilli With Peppers
• Sizzling Tastebuds: Instant Pot Asian Style Veg Noodles

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Spicy Beer Shrimp Potatoes

Spicy Beer Shrimp Potatoes are flavorful main course, made with golden baby potatoes, garlic, tomatoes, Old Bay Seasoning and, of course, shrimp and beer!

Today, August 8th, is International Beer Day so I’m celebrating along with my Sunday FunDay friends. Our host, Rebekah encouraged us thusly: "Share your favorite recipes cooking or baking with beer - or if you don't like beer, cook or bake with your preferred alcohol!" I love the flexibility!

I have made MANY sweet and savory recipes using beer, like my Beer Cheddar Fondue, Spicy Cashew and Feta Beer Muffins, London Porter Cake, Oatmeal Stout Loaf and Beef and Guinness Pie, to name just a few. In short, we are fans of beer for both recipes and drinking.

One day I'll tell you about our youthful excursions down the Guadalupe River on innertubes when the rallying cry over the rapids was "At all costs, save the beer!" It was not uncommon to see a person completely underwater with a single arm visible, beer can held aloft. And we all survived. 

I’d already taken some shrimp out of the freezer to thaw for dinner so that was my jumping off point. Searching both "beer" and "shrimp" I found a ton of recipes online for beer shrimp, typically an appetizer, and thought, I can work with that! 

Spicy Beer Shrimp Potatoes

The addition of potatoes, parboiled then pan-fried till golden, turns what might have been an appetizer into a main course. My recipe is adapted from one on Rasa Malaysia. I served this with a tossed green salad and I recommend you do the same. Extra points if you also make my passion fruit vinaigrette or Amy's beer vinaigrette in the link list below to dress it with.

Ingredients

1 lb or 450g baby new potatoes

1 lb or 450g peeled and deveined shrimp

2 teaspoons Old Bay Seasoning

2 tablespoons olive oil

3 cloves garlic, minced

2 Roma tomatoes

1 cup or 240ml beer of your choice. I used Corona. (Because: International Beer Day!)

Optional for garnish:

Chopped green onions (or sub parsley - I just like the flavor the green onions add)

another light sprinkle of Old Bay Seasoning

Method

Parboil the potatoes in salted water until a pointy knife can poke into them easily but they still have a hard center, about five minutes from when they come to a boil. 

Rinse the shrimp with cold running water. Pat dry with paper towels and season with Old Bay. Set aside.

While the potatoes parboil, use a sharp knife to score the tops of your tomatoes in a cross. Put them in a heatproof bowl. 

Drain the hot potato water into the tomato bowl and set aside for a few minutes.  Tip the water out and slip the peel off of the tomatoes. Cut the tomatoes in half and remove the cores and seeds. Dice the tomatoes. 

On a cutting board, use a wide knife or your flat palm to mash the potatoes down, one at a time. My photo is of the knife, which I did use for the first ones seen here, but I actually had more success just using my hand. 

Heat up a non-stick pan on high heat and add the olive oil. Add the potatoes a few at time and cook till golden on both sides. Turn them carefully so they don't break apart but if a piece gets loose, no worries. 

Remove them from the pan and set aside until all the potatoes are browned on both sides and on a plate.

Add a drizzle more olive oil, if needed, and sauté the garlic in the pan until aromatic but not browned then add in the chopped tomatoes. 

Cook for a few minutes until the diced tomatoes start to slump. 

Add the seasoned shrimp. 

Stir to combine well. As soon as the shrimp turn a bit pink, add the beer.

Bring the beer to a quick boil.

When the shrimp are cooked through, add the browned potatoes back in. Tuck them amongst the shrimp. 

Tilt the pan slightly and spoon the shrimp and sauce over them. 

Cook a little longer to rewarm the potatoes. When the potatoes are warmed through, turn off the heat and add the chopped green onions and a sprinkle on a little more of Old Bay Seasoning. (Don't overdo the Old Bay. It's super salty.)

Enjoy!

As I mentioned, it’s Sunday FunDay AND International Beer Day. What a time to be alive! Check out the delicious recipes made with beer below. Many thanks to our host, Rebekah of Making Miracles. Pop open a cold one and join us!

• Autumnal Spinach Salad with Beer Vinaigrette by Amy's Cooking Adventures
• Braised Pork with Dunkel Bier Gravy by Palatable Pastime
• Dum Chicken Rum Biryani by Sneha's Recipe
• Irish Beef Guinness Stew by Culinary Adventures with Camilla
• Slow Cooker Beer-Braised Pot Roast by Making Miracles
• Spicy Beer Shrimp Potatoes by Food Lust People Love
• Whole Wheat Beer Pretzel Nuggets by A Day in the Life on the Farm

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Spicy Shrimp and Citrus Salad

This Spicy Shrimp and Citrus Salad is tasty and fresh with an Asian-influenced dressing for the salad and garlic chili oil marinade for the shrimp. 

These days at our house, we are on a rota, taking turns making dinner each night. It started when I was out of town for a family emergency and my husband and younger daughter started taking turns cooking. “Ah,” I said from up north, quoting a line from one of our favorite movies, Liar, Liar, “My plan to phase myself out is almost complete!” (Always joking, of course! I ain’t going nowhere.)

When I got home again, they slotted me into the program and now we each cook every third day. This spicy shrimp and citrus salad was dinner on my last turn, two days ago. This served three of us comfortably for dinner with some leftovers. 

Spicy Shrimp and Citrus Salad

If you don’t have the little Cuties I used here feel free to substitute larger oranges and cut the pegs into smaller pieces. I must confess that I used just a bit more shrimp for my salad because mine were headless and cleaned but unpeeled and I didn’t know what the peeled weight would be. Headless cleaned but not peeled they weighed 1 1/2 lbs or 675g. After peeling, I started this recipe with 17 oz or 484g uncooked shrimp. My motto regarding shrimp is always the more, the better. If you've got 1 lb or 450g of peeled uncooked shrimp, it's all good.

Ingredients

For the shrimp:

2 tablespoons Chiu Chow Style Chili Oil (garlic chili oil)

1 lb or 450g peeled, deveined large shrimp 

For the salad dressing:

1 teaspoon grated fresh ginger

1 clove garlic, smashed and chopped

3 tablespoons unseasoned rice vinegar

3 tablespoons canola or other light oil

3 tablespoons lower sodium soy sauce

2 tablespoons toasted sesame oil

1 tablespoon honey

For the salad:

2 short romaine lettuces, roughly torn

4 clementines, peeled and separated into pegs

2 green onions, cut in 1/2 in or 1cm lengths

5-6 small radishes, sliced thinly

White and/or black sesame seeds, for serving

Method

Give the garlic chili oil jar a really good shake then add two tablespoons to the shrimp and stir well to coat. Refrigerate until ready to cook. 

In a clean jar, shake together the grated ginger and garlic with the rice vinegar. Set aside for a few minutes. Add in the canola, soy sauce, sesame oil and honey. Close the jar tightly and give it a good shake to combine. Chill until you are ready to serve the salad. 

Heat a large skillet over a high heat for a few minutes. Tip in the marinated shrimp and push them around until they are in a single layer. 

Cook on the first side until they brown just a little then turn the shrimp over to cook the other side. Remove the shrimp to a plate to cool. If you’ve done this ahead and aren’t serving the salad imminently, cover the shrimp with cling film and chill.  

To assemble the salad, rip the lettuce into bite-sized pieces on a large platter. 

Top with the shrimp, sliced radishes, clementine pegs and green onion. Sprinkle with sesame seeds. 

Give the jar of dressing another sustained shake. If you are confident that your group will finish the salad in one sitting, spoon it over the salad plate. If not, allow each person to serve their salad and spoon dressing over each plate. 

Enjoy! 

It's time for my Fish Friday Foodies to share their recipes for seafood in salads! Check them out below. 

• Avocado and Shrimp Chopped Salad from A Day in the Life on the Farm
• Mediterranean Avocado Salmon Salad from Making Miracles
• Prawn 65 With Couscous & Braised Veggies Salad from Sneha's Recipe
• Salade Niçoise from Karen's Kitchen Stories
• Shrimp Salad on Toast Points from Sid's Sea Palm Cooking
• Soft Shell Crab & Shrimp in Quinoa Salad from Of Goats and Greens
• Spicy Shrimp and Citrus Salad from Food Lust People Love
• The Polarizing Anchovy + Egg Salad Niçoise from Culinary Adventures with Camilla

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 

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Creamy Shrimp Newburg #FishFridayFoodies

Succulent shrimp and golden buttery mushrooms make this creamy shrimp Newburg a rich, delicious dish that is perfect as a fancy appetizer or to serve with a big green salad as a main course. You can also serve it over pasta or rice. 

 

When I was quite young we lived in Trinidad in the West Indies. My dad worked for Texaco as a reservoir engineer so we lived in the Texaco camp called Pointe-a-Pierre. According to my mother, the usual small town politics and hierarchy were at work there, with your position in “society” determined by your husband’s job. 

All I know it that it seemed my parents were invited to a lot of parties! My older sister and I were both avid readers so we would enjoy what we called BYOB dinners when they were out – Bring Your Own Book. We’d eat and read at the table very happily, no need for conversation. Years later, when she got old enough, our little sister would join in as well. 

My mom also loved to host dinner parties. She tells me that she felt sorry for the people who were staying in temporary Texaco housing and eating at the mess hall so she always made a point of inviting them over for a home cooked meal. 

Surrounded by the Caribbean Sea, seafood was plentiful and inexpensive in Trinidad and its neighboring islands. Shrimp Newburg was one of her favorite dishes to serve then and in later years once we'd moved on. I remember it very fondly as well.  Who can resist shrimp in such a creamy sauce?

Creamy Shrimp Newburg

I buy headless, cleaned easy peel frozen shrimp at my nearby supermarket. One pound or 450g yields about three-quarters of a pound or 340g after the shells are removed. If you are starting with peeled, cleaned fresh shrimp, that’s the amount you’ll need for this recipe, which has been adapted from a lobster Newburg one on What’s Cooking America. You can also read about the history of this great dish there.

Ingredients 

1 lb or 450g headless shrimp (weight before shelling)

3 egg yolks

1 1/2 cups or 360ml heavy cream, divided 

8 oz baby bella or cremini mushrooms, cleaned, hard stem removed, sliced

2 tablespoons butter 

1 tablespoon dry sherry

3/4 teaspoon fine sea salt

1/4 teaspoon cayenne pepper

For topping: 

4 heaped tablespoons fresh breadcrumbs

Drizzle olive oil

Optional for garnish:

Flat leaf parsley

Method

If you are using frozen shrimp, thaw and drain them. Peel and clean the shrimp. If they are large, cut them in half. Smaller shrimp can be left whole. 

In a mixing bowl or large measuring cup, whisk the egg yolks with 1/2 cup or 120ml of the heavy cream. Set aside. 

Clean the mushrooms. Trim and discard any hard stem ends. Slice the mushrooms. 

In a large nonstick skillet, melt the butter over a medium heat and cook the sliced mushrooms, stirring occasionally, until they lose all their liquid and turn a lovely golden brown on both sides. 

Add in the shrimp. Cook them for just a few minutes, until they turn pink. 

Add the rest of the plain cream along with the sherry, salt and cayenne. 

Turn the heat down to simmer and cook for a further few minutes, until the mixture slightly reduces. Drizzle about 1/4 cup or 60ml of the sauce into the yolk mixture, whisking rapidly as you do until it is completely combined. 

Stir the yolk mixture into the cooking pan. Cook over a low heat for a few minutes until the sauce thickens. 

Divide the shrimp Newburg into four ramekins or, if you are so fortunately, large scallop shells. Place them on a large baking pan. 

I scrunched up some foil and pressed the shells down so the foil made a little secure base for each. This keeps the shells horizontal as well. 

Sprinkle the tops with the fresh breadcrumbs and drizzle a little olive oil over each. 

Heat your oven broiler and put the baking pan in the oven on a middle rack for about 4-5 minutes. Watch carefully so that the tops don’t burn. When they are golden brown, remove from the oven. 

Garnish your creamy shrimp Newburgs with a little parsley, if desired, and serve immediately. 

Enjoy! 

This month my Fish Friday Foodie friends are sharing seafood dishes fit for company. Check out all the wonderful recipes below. Many thanks to our host, Rebekah of Making Miracles. 

• Creamy Shrimp Newburg by Food Lust People Love
• Crispy Shrimp Triangle Spring Rolls by Karen's Kitchen Stories
• Dungeness Crab Risotto and Some Italian Bubbles by Culinary Adventures with Camilla
• Easy and Elegant Garlicky Shrimp Pasta by A Day in the Life on the Farm
• Prawn Patio by Sneha's Recipe
• Tilapia Curry by Zesty South Indian Kitchen
• Mediterranean Baked Fish by Making Miracles
  
  
  
  
  
  Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 

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Shrimp Salad Finger Sandwiches

Shrimp salad finger sandwiches with tiny shrimp, green onions and slightly spicy pink sauce are perfect for a tea party, brunch or shower. 

I’ve made shrimp salad before but always with normal sized shrimp, chopped up. In fact, this curried version is one of my favorite dishes of all time. Until I happened to notice them in the freezer section of my local grocery store, I didn’t even know that salad shrimp were a thing. 

Apparently the only thing that makes them “salad shrimp” is their diminutive size. To be labeled salad shrimp there must be more than 60 per pound. Who knew? I can say they make a lovely shrimp salad! They were great in these little finger sandwiches or you could heap this shrimp salad in avocado halves as a starter for your next dinner party, whenever THAT is possible again.  

Shrimp Salad Finger Sandwiches

If you can’t find salad shrimp, by all means use bigger ones and just chop them up with a sharp knife. All shrimp are good shrimp. For those of you around the world who call them prawns, those work as well. 

Ingredients

12 oz or 340g salad shrimp, thawed and drained, if frozen

2 green onions

1/2 cup or 120ml mayonnaise

2 tablespoons ketchup

1/4 teaspoon English mustard powder

1/4 teaspoon freshly ground black pepper

1 teaspoon hot sauce – optional but highly recommended

10 slices sandwich bread (the square kind)

Method

Pop the shrimp on a couple of paper towels to get rid of any excess water then discard the paper towels. 

Slice the green onions lengthwise, then chop them finely. Put them in a mixing bowl with the mayonnaise, ketchup, English mustard powder, black pepper and hot sauce, if using.  Mix thoroughly. 

Add in the shrimp and stir to combine. 

Refrigerate the shrimp salad until you are ready to assemble the sandwiches. 

When you are ready to assemble the sandwiches, use a serrated knife to cut the crusts off of your slices of sandwich bread, then cut each slice in half. 

Pile the shrimp salad on one half and then cover it with the other. 

Press down gently so the shrimp salad will stick to both sides of the sandwich. 

Continue until all the sandwiches are made and transfer them to a serving plate. If you aren’t serving the sandwiches immediately, slightly dampen a paper towel by flicking it with cold water. Cover the sandwiches with the paper towel then cover the paper towel and plate with cling film. The damp paper towel will keep the bread from drying out. 

Refrigerate until ready to serve. I also sprinkled on a little chopped green onion to pretty them up. 

Enjoy! 

January is Hot Tea Month so my Foodie Extravaganza friends are sharing recipes for tea drinks, something you would serve at a tea party, or anything that uses hot tea for cooking. Many thanks to our host, Camilla of Culinary Adventures with Camilla. Check out all the links below. 

• Asian Rice Salad with Matcha Ginger Dressing by A Day in the Life on the Farm
• Black Tea Noodles by Magical Ingredients
• Chilled Masala Chai Mousse by Sneha's Recipe
• Chinese Tea Eggs by Karen's Kitchen Stories
• Earl Grey Hot Toddy by Culinary Adventures with Camilla
• Earl Grey Tea Bread by Palatable Pastime
• Peanut Butter Sugar Cookies with Plum Preserves by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Shrimp Salad Finger Sandwiches by Food Lust People Love
• Tea Infused Creamy Oatmeal by Making Miracles

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board

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