I haven't tried this one yet, but if it's near as good at the BBQ Shrimp at Pascal's in New Orlean's then it's a winner. I'll let you know.
1 cup butter
1 cup lemon juice
1/2 cup olive oil
1/2 cup bar-b-que sauce (your choice)
1/2 cup chopped onions
3 ounces Jack Daniels
4 tbsp garlic powder
4 tbsp Worcestershire sauce
4 tbsp soy sauce
2 tbsp black pepper
2 tbsp dried basil
2 tbsp chopped chives
2 tbsp Cajun seasoning
2 tbsp parsley
1 tbsp Tabasco
1 tsp dried thyme
1 tsp rosemary
1 lemon thinly sliced
3 pounds shrimp (21-25 count heads-on)
Preheat oven to 375 degrees. In heavy bottom saute' pan, heat butter and olive oil over medium high heat. Combine all remaining ingredients and blend well into butter mixture. Cook 2-3 minutes.Place head-on-shrimp in a large baking pan with a 1 inch lip. Pour melted butter mixture on top of shrimp, coating evenly. Place shrimp on center rack and cook 3-5 minutes or until pink/curly. Turn one time, baste well and cook an additional 3-5 minutes. Serve with French bread.
Tuesday, June 5, 2007
Crawfish/Shrimp Cornbread Dressing
1 pound small shrimp
1 pound Louisiana crawfish
1 bell pepper chopped
2 stalks celery chopped
1 onion chopped
1 clove of garlic minced
1 bunch scallions (green onions)
2 1/2 cup chicken broth
1/2 tsp poultry seasonings
Tony's seasoning to taste or your choice Cajun seasoning
double recipe of homemade cornbread
Make your corn bread ahead of time so it can cool. I make my own chicken broth by boiling approximately 3 ribbed chicken breast with onions, bell peppers and celery in it. (I take the chicken out after done and refrigerate and keep for chicken salad). Crumble up your cornbread in a baking pan. Add chopped vegetables, crawfish, shrimp and broth including the cooked vegetables from the broth. Season with Tony's and poultry seasoning. Mix it well. You want it to be really wet. The cornbread will soak up alot of the juices. If there is not enough broth you can add milk to it. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook about another 15 minutes to brown the top. The cooking time may vary as you do not want it to be dry. You want to make sure the dressing stays moist. Great with barbeque brisket as a side dish or stuffed in a bell pepper.
Source: Tesse Duhon at RealCajunRecipes.com
1 pound Louisiana crawfish
1 bell pepper chopped
2 stalks celery chopped
1 onion chopped
1 clove of garlic minced
1 bunch scallions (green onions)
2 1/2 cup chicken broth
1/2 tsp poultry seasonings
Tony's seasoning to taste or your choice Cajun seasoning
double recipe of homemade cornbread
Make your corn bread ahead of time so it can cool. I make my own chicken broth by boiling approximately 3 ribbed chicken breast with onions, bell peppers and celery in it. (I take the chicken out after done and refrigerate and keep for chicken salad). Crumble up your cornbread in a baking pan. Add chopped vegetables, crawfish, shrimp and broth including the cooked vegetables from the broth. Season with Tony's and poultry seasoning. Mix it well. You want it to be really wet. The cornbread will soak up alot of the juices. If there is not enough broth you can add milk to it. Cover with foil and bake at 350 degrees for approximately 45 minutes. Remove the foil and cook about another 15 minutes to brown the top. The cooking time may vary as you do not want it to be dry. You want to make sure the dressing stays moist. Great with barbeque brisket as a side dish or stuffed in a bell pepper.
Source: Tesse Duhon at RealCajunRecipes.com
Sausage Fried Rice
I love this recipe! It makes a bunch too.
5 cups cold cooked rice (might need 6 cups)
1 pound bulk sausage spicy or mild
1 package cole slaw mix containing both the shredded cabbage and carrots or make your own
1/4 cup Soy sauce (may be more adjust to taste)
1 10 oz can bean sprouts drained
1 small bag frozen peas
4 or 5 eggs scrambled
3 stalks green onion using both the green and white part
Important: Do not use freshly made hot rice or the fried rice will turn out gummy. Cold leftover rice works perfect.
Brown the sausage, scramble the eggs and chopped the green onions before getting started on mixing the rice and other ingredients. Once this is done, get a large nonstick frying pan or electric skillet and coat it with olive oil.
Stir fry the cole slaw mix just until the cabbage is tender. Depending on the size of the frying pan, you might want to make the fried rice in two batches. If you do this, remove half of the stir fried cole slaw mix from the frying pan and use half of the following approximate amounts.
Add cold rice. Add some soy sauce to help break the rice upand give it some color, add browned sausage and mix well. Once the rice is broken up and well mixed, add the bean sprouts and frozen peas.
Mix well then add the scrambled eggs. Mix everything well and make sure the eggs are broken up and not in big chunks.
Season with pepper, as needed. Add more soy sauce until it tastes the way you want it to. The last thing you put in is the green onions. Add the chopped green onions and mix well.
Source: Alberta (Bert) LeBlanc found at RealCajunRecipes.com
5 cups cold cooked rice (might need 6 cups)
1 pound bulk sausage spicy or mild
1 package cole slaw mix containing both the shredded cabbage and carrots or make your own
1/4 cup Soy sauce (may be more adjust to taste)
1 10 oz can bean sprouts drained
1 small bag frozen peas
4 or 5 eggs scrambled
3 stalks green onion using both the green and white part
Important: Do not use freshly made hot rice or the fried rice will turn out gummy. Cold leftover rice works perfect.
Brown the sausage, scramble the eggs and chopped the green onions before getting started on mixing the rice and other ingredients. Once this is done, get a large nonstick frying pan or electric skillet and coat it with olive oil.
Stir fry the cole slaw mix just until the cabbage is tender. Depending on the size of the frying pan, you might want to make the fried rice in two batches. If you do this, remove half of the stir fried cole slaw mix from the frying pan and use half of the following approximate amounts.
Add cold rice. Add some soy sauce to help break the rice upand give it some color, add browned sausage and mix well. Once the rice is broken up and well mixed, add the bean sprouts and frozen peas.
Mix well then add the scrambled eggs. Mix everything well and make sure the eggs are broken up and not in big chunks.
Season with pepper, as needed. Add more soy sauce until it tastes the way you want it to. The last thing you put in is the green onions. Add the chopped green onions and mix well.
Source: Alberta (Bert) LeBlanc found at RealCajunRecipes.com
Ramen Noodle Salad
1 1lb. bag of prepared cole slaw (just the cabbage part - not the dressing)
4-6 green onions, chopped
2 pkgs. Ramen Noodle Soup (Oriental)
1 cup sun flower seeds (out of the shell)
1 cup slivered almonds
1 cup vegetable oil
1/3 cup vinegar
1/2 cup sugar
Mix cole slaw, green onions, sun flower seeds, almonds together in a bowl. Cover and put in the refrigerator.
To make the dressing (in a separate container):
Mix the vegetable oil, vinegar, sugar and seasoning packets from ramen noodle soup. Shake good and put in the refrigerator.
About 1 hour before you are ready to serve:
Crush noodles from the ramen noodle soup and add to cole slaw mixture. Add dressing, mix well and put back into refrigerator until ready to serve. Noodles will soften and soak up the dressing mix.
4-6 green onions, chopped
2 pkgs. Ramen Noodle Soup (Oriental)
1 cup sun flower seeds (out of the shell)
1 cup slivered almonds
1 cup vegetable oil
1/3 cup vinegar
1/2 cup sugar
Mix cole slaw, green onions, sun flower seeds, almonds together in a bowl. Cover and put in the refrigerator.
To make the dressing (in a separate container):
Mix the vegetable oil, vinegar, sugar and seasoning packets from ramen noodle soup. Shake good and put in the refrigerator.
About 1 hour before you are ready to serve:
Crush noodles from the ramen noodle soup and add to cole slaw mixture. Add dressing, mix well and put back into refrigerator until ready to serve. Noodles will soften and soak up the dressing mix.
Cheesy Shrimp Bisque
1/2 cup sliced celery1 Tbsp. butter or margarine
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1 cup milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
1 pkg. (6 oz.) frozen cooked tiny shrimp, thawed, drained
1/3 cup dry white wine
1/4 tsp. dill weed
COOK and stir celery in butter in 2-quart saucepan on medium heat until tender. Reduce heat to low.
STIR in cream cheese and milk; cook until cream cheese is completely melted, stirring occasionally.
ADD VELVEETA, shrimp and wine; cook until VELVEETA is completely melted and mixture is heated through, stirring occasionally. Sprinkle with dill weed.
Source: Kraftfoods.com
Hearty Breakfast Skillet
1/2 lb. (8 oz.) pork sausage2 cups frozen shredded hash browns
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, drained
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
6 eggs
PREHEAT oven to 375°F. Brown sausage on medium heat in large oven-proof skillet sprayed with cooking spray; drain. Add potatoes and tomatoes; mix well. Cook 5 minutes; stir. Top with VELVEETA.
BEAT eggs and 2 Tbsp. water with wire whisk in medium bowl until well blended. Pour evenly over ingredients in skillet.
BAKE 20 to 25 minutes or until egg mixture is set in center and VELVEETA is melted. Remove from oven. Let stand 5 minutes before cutting into 6 wedges with a plastic spatula to serve.
KRAFT KITCHENS TIPS
Use Your Stove Prepare as directed, but do not preheat oven or place skillet in oven to bake. Instead, cover the skillet and continue to cook on stovetop on medium-low heat for 10 to 15 minutes or until egg mixture is set in center and VELVEETA is melted. Uncover; let stand 5 minutes before cutting to serve as directed.Serving Suggestion For a delightful breakfast menu, serve this Hearty Breakfast Skillet with a fresh fruit salad.
Source: kraftfoods.com
Sunday, June 3, 2007
Sesame Shrip Stir-Fry
2 cups water
1 cup uncooked white rice
1 pound medium shrimp, peeled and deveined
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seeds
1/4 teaspoon ground black pepper
2 tablespoons sesame oil
1 red bell pepper, sliced into thin strips
3 green onions, sliced
3 tablespoons teriyaki sauce
1/2 pound sugar snap peas
1/8 cup cornstarch
3/4 cup chicken broth
1/4 teaspoon salt
Directions:
In a medium saucepan, bring salted water to a boil. Add rice, reduce heat, cover and simmer for 20 minutes.
While rice is simmering, combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow to marinate in the refrigerator.
Heat sesame oil in a large wok or skillet. Add red bell pepper and green onions; saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.
Stir cornstarch into chicken broth and add to wok; cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over rice.
Yield: 4 servings
Source: allrecipes.com
Subscribe to:
Posts (Atom)