Recipes

[Noel7]

Great ideas for Mardi Gras recipes and decorations!  I'm definitely going to try the praline pecans!

http://pudgefactor.com/20-tantalizing-mardi-gras-recipes/

[Noel7]

FYI:   Fat Tuesday is February 28.

[LTT1]

I was GOING to write that for once this year I'm on top of this! Then the Internet quit!

I have a recipe for New Orleans BarBQ shrimp, which uses Rosemary and cayenne pepper!

oooo now I'm starting to crave some New Orleans things!

I will post it here if anyone is interested.

It wasn't easy to get!

[Noel7]

Oh, please do post additional recipes @LTT1 !

If you have a recipe for a MG cocktail I'd love a copy.  We tried to make a Hurricane last year and I'm pretty sure we did not have one that was tried and true, LOL.

[Noel7]

@LTT1

I thinking of going for this look with nails, but not glitter and only one of each gold and green.  Predominantly purple.

[LTT1]

@Noel7

LOVE those nails!

[Noel7]

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@LTT1 wrote:

@Noel7

LOVE those nails!

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@LTT1

I'm thinking all purple on the right hand, one gold on the left ring finger, one green on the left middle finger, three remaining fingers on the left also purple

[LTT1]

@Noel7

Can't find my recipe but I will keep looking.

This one is from Martha Stewart. I de-vein and chop the heads off my shrimp so it is not so messy!

INGREDIENTS

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco

Tabasco Pepper Sauce Original Flavor!


1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
1/2 teaspoon coarse salt
Freshly ground pepper
Baguette, for serving

DIRECTIONS

Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.

I omit lemon and rinds.

[LTT1]

@Noel7

Another recipe with the cayenne and paprika ... so the dipping sauce is "redder."

http://www.nola.com/food/index.ssf/2014/07/barbecued_shrimp_recipe.html

[Noel7]

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@LTT1 wrote:

@Noel7

Can't find my recipe but I will keep looking.

This one is from Martha Stewart. I de-vein and chop the heads off my shrimp so it is not so messy!

INGREDIENTS

4 ounces (1 stick) unsalted butter, cut into small pieces
3 garlic cloves, minced (1 tablespoon)
1 tablespoon finely chopped fresh rosemary
1/3 cup fresh lemon juice (from 2 lemons), rinds reserved and sliced
1/4 cup Worcestershire sauce
1 1/2 teaspoons hot sauce, such as Tabasco

Tabasco Pepper Sauce Original Flavor!


1 pound (about 30) medium to large shrimp, peeled, heads (optional) and tails on
1/2 teaspoon coarse salt
Freshly ground pepper
Baguette, for serving

DIRECTIONS

Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer.

I omit lemon and rinds.

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@LTT1

This shrimp recipe sounds delicious!  OMG, yum.  Thank you for sharing it