Marisa is 17!!! Could someone PLEASE get me a cane? I’m feeling old. Even though Fat Tuesday has come and gone, our Mardi Gras tradition lives on – well, sort of. Hectic schedules, especially those of the teens, led us to have the “official” celebration on Sunday evening - the weekend the clock springs forward? Fewer guests than usual as well, and while we’re still having red beans and rice and King Cake, the main course will be Cheesy Chicken? Not exactly Cajun (tho Ant eats it with hot sauce), and problematic, as I was asked to bring an app. I had been planning on making Seafood Monkey Bread, but since the main course was so similar (bread, cheese...) I opted for a Baked Stuffed Shrimp from ATK. Here’s the gist - you butterfly the shrimp, and then create a slit/hole within your original cut. Room to move, so to speak. Place them cut/flat side down on a baking sheet, and press your desired stuffing into place. Bake them low and slow – 275F for about 25 minutes –and then broil (carefully! I went a touch too long ) just before serving with Remoulade Sauce. The picture makes them seem darker than they really were, but yes, there was a little charring (busy kitchen!). Still, pretty awesome! [Note: This was easy to prep and slow bake at home, and then broil at my Mom's house when ready to serve. If you can make sure that you can remain by the broiler ( ) it's a good tip for a pot luck or other event...]