Saturday, May 1, 2010
A welcome fit for a King
On May 1st 2010, the LA Girls DO Cook team was more than ecstatic to help bring New Orleans down to Rodeo Drive's Luxe hotel while welcoming Sean and Aonika Patrick Thomas's new blessing to be! We were invited to supply the authentic New Orleans styled Jambalaya and the Shrimp Scampi for the occasion as well as mix, mingle, and celebrate the pending arrival of their new prince Luc!
The Thomas family sure knows how to throw a celebration. They considered every detail from the Louise napkin dance down to the cake decorations (Courtesy of Rosebud Bakery. Everybody at the baby shower really seemed to come together during the baby bingo and baby lottery shower games. Even renowned spoken word artist John Brown dedicated a couple creative and touching pieces to baby Luc and his family.
We must say that Aonika was looking divalishiously gorgeous! Not only was she glowing with joy and delight from the day's festivities, she was doing it all in a sleek and sexy, silver, calf length dress with the 5" peep-toed stilletos to match! Now THAT is the definition of an LA Girl!!!
The day could not have been more perfect, and for that we must credit Chimene Holmes! She planned, hosted, and MC'd the event with such style and grace that the LA Girls DO Cook Team had to raise our glasses to her!
We end this blog with the recipe to a savory and authentic Creole Shrimp Scampi:
1 lb jumbo shrimp, peeled and de-veined
6 garlic cloves, roughly chopped
1/2 cup dry white wine
2 tablespoons of capers
2-4 tablespoons of butter
1/4 teaspoon of cayenne pepper
1 tablespoon Creole seasoning
1/4 cup of red bell pepper, finely chopped
2 tablespoons olive oil
Juice of 1 lemon
1/4 cup chopped Italian parsley
In a bowl, mix the shrimp with the garlic, cayenne, Creole seasoning and bell pepper. Juice one lemon and set juice to the side.
In a skillet, sauté the shrimp in the oil and 1 tablespoon of butter over medium high heat, until just white throughout. Add the wine, lemon juice, capers and parsley and sauté for 1 more minute. Turn off heat and add remaining butter. Serve over angel hair pasta and enjoy!