Meatless Fridays: Cajun Shrimp and Artichoke Soup

Meatless Fridays: Cajun Shrimp and Artichoke Soup

We’ve started to avoid meat on Fridays. It’s only required during Lent by the decree of the U.S. Bishops, but we’ve decided to make it a regular weekly sacrifice for our family. If you read my post on the way we usually eat, then you’ll know this has been a bit of a challenge. Meat and veggies are basically what we eat!

I had a stirring helper. My eldest son also shelled and deveined the shrimp for me.

Seafood/fish is the obvious answer to the dilemma, of course, but that had its own issues. Mainly being that neither Russell or I ate seafood growing up. We don’t exactly live near a good source of seafood, either. So I’ve been learning.

This is one of the Friday Meatless meals I cook: Cajun Shrimp and Artichoke Soup. It’s not technically paleo I guess as it has heavy cream and a roux, but it doesn’t involve a lot of other breads. This particular Friday I served it with garlic bread as a treat.

I mostly followed the recipe. I had some vidalia onions so I added those to the soup, as well as chopped garlic. Next time I need to add more shrimp to the soup.

You can find the recipe for this soup here.

My big departure was with the shrimp. Instead of boiling it in the soup, I sauteed it in butter with lots of cajun seasonings. I think it added a lot more flavor to the soup. Bread dipped in this broth was amazing.

But in honor of this being the first Meatless Friday post, I’ll share my garlic bread recipe with ya’ll :

But in honor of this being the first Meatless Friday post, I’ll share my garlic bread recipe with ya’ll :

From Scratch Garlic Bread

  • Bread
  • Minced Garlic (or garlic powder, but fresh garlic works better)
  • Olive Oil
  • Salt
  • Butter

It’s really very simple. I came up with it as a teenager while experimenting (I taught myself to cook.) I like to use sourdough bread because if you buy it from the store, it is much less likely to have soy flour, soy oil, canola oil, corn syrup, etc. in it. I guess it’s something to do with the starter? Either way, it’s a good bet if you worry about that kind of thing. Sprouts in particular as a nice loaf.

Set the oven to Bake at 350 degrees. Then put half a stick of butter in a microwave bowl.* Pour in roughly 1/4 cup olive oil, and put in a sizeable amount of the garlic. This is to taste, but you want a decent amount in there so it will infuse the olive oil and butter with flavor and so you’ll have some actual garlic chunks to spread on the bread. Sprinkle salt to taste into the bowl too.

Pop it in the microwave until the butter is melted. Then mix everything together. Using a basting brush, brush the bread slices with the mixture, making sure to get garlic pieces on each slice. I use a pretty heavy hand where the bread is fairly saturated. Then pop it all in the oven until the bread is crispy (with all the liquid, it’s usually 8-10 minutes when I make it)

And ta-da, homemade garlic bread! I’m sure there are a ton of other recipes/techniques for such a basic dish but I like this one the best/

*So I eyeball this. I usually use half a stick of butter to make roughly 8 pieces of garlic bread. You can add more or less as you need. There should be less olive oil in the mixture than melted butter, though.

Meatless Fridays will become a fairly regular recipe share for the blog, especially as I figure out low-carb/paleo solutions for not eating meat on Friday.

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