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New Orleans Barbeque Shrimp
Slice-
6 lemons
6 oranges
½ cup Worcestershire sauce
1 cup Sake
¾ tsp of paprika
3 Shallots
6 pods of garlic (not toes)
3 tablespoons of black pepper
4 sticks of butter
3 lbs. large shrimp (heads on!)
Also- fresh basil (1 cup chopped), thyme (¼ cup leaves only), and oregano
(½ cup of leaves)
Preheat oven 375 degrees
Put oranges and lemons in layers in a Dutch oven or covered baking pan,
add garlic, shallots, herbs, wine, butter, paprika, and pepper. Bake without
shrimp for 45 minutes to an hour. Remove from oven. Place shrimp in another
baking pan and pour the hot contents of first pan over shrimp. Continue to
bake for 15 minutes at the same temperature.
Serve shrimp in sauce in large bowls with lots of fresh bread (Italian or
french).
Grilled Romaine
Lettuce
Lettuce:
3 Romaine lettuce hearts sliced in half, lengthwise
½ cup Balsamic vinegar
¼ cup olive oil
Place lettuce in a gallon freezer bag with oil and vinegar.
Marinate for at least 30 minutes, turning bag every 5 minutes.
Grill on low heat until edges are crisp, but spines are firm
Dressing:
2 large ripe tomatoes or 4 ripe vine tomatoes cut into ½ inch chunks
1 bunch scallions finely chopped (White and light green mostly, a few dark
green only
1 cup basil cut in ribbons
1 cup Tarragon chopped
1 jar ranch dressing (12-14 oz)
Mix tomatoes, scallions, basil, tarragon, and ranch dressing in a large
bowl. Let mixture set for 30 minutes before using.
Preparation: set a half of grilled romaine on a plate and place a large
scoop of dressing mixture on the wide part of the lettuce.
Baked Rum Pears
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon allspice
1 cup spiced rum
three D’anjou or Bosc pears pealed, halved with stems left on.
Fresh mint sprigs
Marinate pears in rum and spices in a clear glass baking pan for one hour.
Bake pears in an oven pre-heated to 350 degrees for 45 minutes to 1 hour,
until pears are soft. Avoid overcooking, as pears will break down.
Serve with mint sprigs and a scoop of vanilla ice cream.
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