Photo by Julep Studio LLC [/caption]
Now that you have seen our amazing look book that we shot in Grand Isle, we wanted to give you a peek into the magic of this island town where it was shot and the yummy dinner that we ate, cooked by a man named Troy Morain, who has a passion for cooking and the island he loves so dearly.
Grand Isle has truly become a central part of Troy's family and social life. Troy said, "it's hard to speak of in modern terms without acknowledging the effects Katrina and the BP oil spill has had."
There is a line from Robert Penn Warrens ALL THE KINGS MEN that goes something like..."sometimes you gotta get good from evil cause there ain't nowhere else to get it from".
For Troy, this describes the modern day Grand Isle.
He said, "After having been confronted with the possibility of total loss, the island has returned with a vitality never experienced before. The beaches have never been more beautiful and as will be seen this 4th of July, the island will be packed with island lovers basking in the sun and enjoying fireworks in between the many fishing and crabbing adventures."
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Photo by Julep Studio LLC[/caption]
Here are Troy's top 10 Reasons why Grand Isle is his happy place:
10. Cocktails on the deck of Artie's Big Daddy's after a day of fishing the Tarpon Rodeo can't be beat;
9. The 4 seasons of GI... Snapper, Shrimp, Crab and oyster;
8. Sunday's Mardi Gras parade is a gas;
7. Megan's snowballs;
6. The Mayor's annual Christmas party;
5. The smell of shrimp...they're beginning to boil;
4. Saturday night at our camp the "Sue Happy" cooking for a crowd of family and friends(25 person minimum);
3. Golf cart progressive dinners;
2. GRAND ISLE INTERNATIONAL TARPON RODEO the oldest saltwater fishing rodeo in the USA; and
1. No better sunset in the world than off the back deck of our camp!
After only visiting for just a night, we all fell in love with this island that Troy loves so dearly...the people, the houses, the fishermen, the history that it holds. It truly is unique and there is no place like it anywhere.
As I mentioned earlier, Troy loves cooking. So we took full advantage being that he offered to cook for twelve hungry ladies! Troy is a good friend of Shanna's and made up a special dish just for us called "Shrimp Shanna" of course!
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Photo by Julep Studio LLC[/caption]
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Photo by Julep Studio LLC[/caption]
It was delicious and full of flavor with fresh shrimp caught locally. To start we had a blueberry and kiwi cocktail, plenty of cheese trays along with a gorgeous caprese salad..it was almost to pretty to eat...almost.
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Photo by Julep Studio LLC[/caption]
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Photo by Julep Studio LLC[/caption]
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Photo by Julep Studio LLC[/caption]
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Photo by Julep Studio LLC[/caption]
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Photo by Julep Studio LLC[/caption]
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Photo by Julep Studio LLC[/caption]
Now for the recipe for the pasta...
Ingredients:
- 2 Lbs. of Cleaned and Peeled Shrimp
- 1/2 Cup Diced Andouille Sausage
- 1, 28 oz. Can of San Marzano Tomatoes
- 1 Cup Sliced Button Mushrooms
- 1/4 Cup Minced Garlic
- 1/2 Cup Diced Onions
- 1/2 Cup Diced Bell Pepper
- 1 Pint of Grape Tomatoes
- 1 Can Dubon Baby Peas Drained
- I Can of Cream of Mushroom with Roasted Garlic
- 1 Cup Grated Parmesan Reggiano
- 1 Cup Pasta Water or Chicken Stock
- 1 Pint Heavy Whipping Cream
- 1 Bos Rotini Pasta
- 1 Tbsp. Italian Seasoning
- Fresh Basil
Photo by Julep Studio LLC[/caption]
Directions:
Boil rotini according to package directions. When done, drain and retain water for later. In a heavy bottomed skillet or Dutch oven sautee andouille till brown over medium high heat. Add onions, bell pepper, mushrooms and garlic and cook till tender. Then add San marzano tomatoes crushing them with you hands into the pot. Now add shrimp blending well into the vegetable mixture seasoning with a tablespoon of Italian seasonings, salt and pepper. After sautéing for about 7 minutes add the cream of mushroom soup. Add grape tomatoes and strained peas and cook for another 3 to 5 minutes. Bring to a simmer and add a cup of pasta water or chicken stock to retain moisture and create sauce. After stirring all completely incorporate the pint if heavy whipping cream and let simmer. Add grated parmesean cheese and fold in gently. When ready to serve add fresh basil and pasta and insure all is well coated with the sauce. If too dry add reserved pasta water for right consistency. Then season to taste with salt and pepper or favorite creole seasoning. Goes great with a nice Pinot Noir and a chunk of crusty bread.
This dish was so tasty, it really encompassed the flavors of the island in one dish. We all devoured every bite on our plates!
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Photo by Julep Studio LLC[/caption]
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Photo by Julep Studio LLC[/caption]
We cannot thank Troy enough for showing us such amazing hospitality while we were there and sharing his recipe with us so that we could share it with you!
And thank you to Julep Studio for capturing this night for us!
Keep Dreaming,
The Rodéo Girls