Feed The Resistance: Earth Day 2025!

This year’s Earth Day happens to coincide with me just getting home from a week-long vacation.  Because of that, I wasn’t in the mood to spend a lot of money at the grocery store this week – so it’s “dig through the freezer” time – or, since it’s Earth Day…time to “Reduce, Reuse, and Recycle.”  Digging through the freezer, I found some leftover shrimp from a recipe that I made a few weeks back, so I grabbed that, and used it in place of Crawfish, in a recipe that I found while vacationing in New Orleans – “Almost Crawfish Monica Pasta.”  Or, I guess in this case “Almost Almost Crawfish Monica Pasta.”

Apparently, “Crawfish Monica” is served every year at the New Orleans Jazz and Heritage Festival.  The recipe that I found, is a bit of a take on the original.  It comes from a magazine published by a New Orleans grocery store.  The recipe calls for a sauce made with half-and-half, heavy cream, butter, scallions, parsley, garlic, white pepper, Creole/Cajun seasoning, thyme, salt, Worcestershire sauce and white wine.  That sauce is served over pasta and crawfish.  Since it’s not really crawfish season, and even if it was, we can’t really get good crawfish here in Wisconsin – I replace the crawfish with shrimp.

To pair with the pasta – Dee brought in a collab from Lakefront Brewery in Milwaukee and Hofbräu München in Germany called “Bräu Buddies”