Southern New Orleans

If you followed my anniversary posts, you saw that part of the honeymoon was spent in New Orleans (the rest in Jamaica). New Orleans, the city that care forgot, the big easy, the crescent city. So many names, so little time. I loved the music, the smells, the feel of New Orleans. Come with me and enjoy some tastes of  New Orleans:

Barbecue Shrimp

* 4 lbs Gulf Shrimp
* 1 lb butter
* 1 cup olive oil
* 4 tsp cayenne pepper
* 2 tsp salt
* 2 tsp ground thyme
* 4 tsp black pepper
* 1 tsp ground oregano
* 1 tsp ground basil
* 2 tsp paprika
* 6 tsp crushed garlic
* 2 tsp ground rosemary
* 4 tsp Worcestershire sauce
* 2 tsp Tabasco sauce
* 2 tsp Liquid smoke
* 1 tsp lemon juice
* 3 bay leaves (finely crushed)
* 1/2 cup fresh chopped parsley

Rinse shrimp and drain.
Spread out in a shallow baking pan.
Combine remaining ingredients in sauce pan over low heat until butter is melted.
Pour over shrimp.
Marinate for several hours (or overnight), turning and basting several times.
Bake at 325 F until shrimp turn pink, turning every 10 minutes for even cooking (cook no more than 30 minutes).
Serve in deep bowls with crusty French baguettes

BREAD PUDDING

* 7 slices of bread (broken in small pieces
* 1 stick melted butter
* 8 eggs
* 1 1/2 cups sugar
* 1 can evaporated milk
* 1 1/2 teaspoon vanilla

Mix all ingredients together in large bowl. Pour in glass pan and place pan in water in oven. Cook at 350 degrees for about 1 hour.

SAUCE FOR BREAD PUDDING

* 1 box powdered sugar
* 1/2 teaspoon vanilla
* 1 teaspoon rum flavoring
* 1 1/2 stick melted butter
* Milk (added to make sauce thin)

Mix sugar, vanilla, rum and melted butter well. Add milk as needed serve over hot bread pudding.

If you search on my blog for either of the recipes above you will, doubtless find other great recipes.

Today’s Lagniappe:  Pralines
The  yummy New Orleans candy

• 4 cups sugar
• 2 cans of canned milk
• 1 stick butter
• 2 teaspoons vanilla
• large bag of pecans (whole or halves)

• Put 1 cup of water in freezer to use to test doneness.
• Combine in sauce pan sugar, cream and vanilla.
• Cook for about 15 minutes on medium setting.
• Bring to a boil.
• Add butter.
• Keep stirring because mixture will boil over.
• After 45 minutes of cook time, drop some in test water from freezer. If it forms a ball, candy is ready.
• Add pecans and stir a few more minutes to cover pecans. You can butter counter or pan to put candy in after it is finished.
• Let cool and cut.

It’s a three-for Tuesday! Join these great blogs for more recipes and great ideas.

Balancing Beauty and Bedlam’s Tasty Tuesday

Blessed with Grace’s Tempt My Tummy Tuesday

The Gypsy’s Corner’s Three or More Tuesday