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MINI-MENUS: Put Mardi Gras on your table
Feb 14, 2012 (The Destin Log - McClatchy-Tribune Information Services via COMTEX) --
Dirty Shrimp in Butter-Beer Sauce
2 lbs. shrimp, shelled and deveined
4 Tbsp. butter
2 tsp. garlic, minced
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. cayenne pepper
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt, to taste
1/2 tsp. black pepper, to taste
1/2 cup beer
Saute garlic and herbs in butter until garlic is slightly browned. Add shrimp, stirring constantly, until shrimp are pink and done.
Pour in beer, simmer 1 minute more, and serve. Makes 4-6 servings.
Mardi Gras Dirty Rice
1 Tbsp. oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 lb. bulk pork sausage
1 pkg. dirty rice mix
2 1/2 cups water
Heat oil in a large skillet on medium-high heat. Add the bell peppers; cook and stir for 3-5 minutes, or until tender-crisp. Remove from skillet.
Add sausage to the skillet; cook and stir for 5 minutes, or until no longer pink.
Stir in the rice mix and water. Bring to a boil. Reduce the heat to low; cover and simmer for 20 minutes. Return the bell peppers to the skillet. Cover and cook for 5 minutes longer, or until the rice is tender.
Remove from heat. Let stand 5 minutes. Makes 6 servings.
New Orleans Bread Pudding
1 loaf stale French bread
1 cup raisins
2 cups milk
3 eggs, beaten
1/2 cup melted butter
1 tsp. vanilla
1/4 tsp. salt
1 Tbsp. cinnamon
1/2 cup brown sugar
Preheat oven to 350.
Rip the bread into small pieces. Place in a mixing bowl and cover with milk, letting it soak for 20 minutes. Mash the bread into a consistent texture with no chunks
Add eggs, vanilla, cinnamon, sugar, raisins, butter and salt and mix well. Pour into a buttered nine-inch square baking pan and bake for about 45 minutes, until browned on top and set in center. Makes 6 servings.
___ (c)2012 The Destin Log (Destin, Fla.) Visit The Destin Log (Destin, Fla.)
at www.destin.com Distributed by MCT Information Services
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