Creamy Shrimp Newburg

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Creamy Shrimp Newburg
Looking for a dish to cook your sweetie for Valentine's Day while still observing Ash Wednesday? Look no further! Serve this great tasting shrimp Newburg over rice, puff pastry shells, or on toast points. Add a salad or steamed vegetables for a fabulous meal.
shrimp-newburg-with-mushrooms-600x405 Creamy Shrimp Newburg
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Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Servings
Ingredients
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 18 minutes
Servings
Ingredients
shrimp-newburg-with-mushrooms-600x405 Creamy Shrimp Newburg
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Instructions
  1. In a medium saucepan over medium heat, melt the butter. If using mushrooms, saute, stirring, until golden.
  2. Blend the flour and seasonings into the butter. Cook, stirring, for about 2 minutes.
  3. Gradually add half-and-half and sherry to the roux; cook until the sauce is smooth and has thickened, stirring constantly.
  4. Beat the egg yolks in a small bowl.
  5. Whisk about one-third of the hot cream sauce mixture into the egg yolks. Add the egg yolk and sauce mixture back to the saucepan and whisk to blend.
  6. Heat to 175 F or until the cream sauce coats the back of a spoon.
  7. Add shrimp and heat through, stirring constantly. Serve the shrimp and sauce over puff pastry shells, rice, angel hair pasta, or toast points.
Recipe Notes

Tips and Variations

  • Sprinkle servings with fresh chopped parsley or chives.
  • Omit the mushrooms or replace them with steamed peas or a combination of peas and carrots.
  • Seafood Newburg: Make the dish with half shrimp and half seared scallops or a combination of shrimp with chunks of mild white fish, lobster, scallops, or crab.
  • Replace the sherry with dry white wine.
  • If you don't have half-and-half, use 1 cup of milk and 1 cup of whipping cream.
  • Spoon some of the shrimp Newburg over eggs Benedict for an elegant brunch dish.

Courtesy of The Spruce.

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Traditional New Orleans King Cake

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Traditional New Orleans King Cake
Get in on the fun of the King Cake. Hide a little toy baby in the cake and whoever finds it has one year of good luck!
king-cake-recipe Traditional New Orleans King Cake
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Course Desserts
Cuisine Cajun
Prep Time 40 minutes + rising
Cook Time 25 minutes + cooling
Servings
Ingredients
Cake
Glaze
Course Desserts
Cuisine Cajun
Prep Time 40 minutes + rising
Cook Time 25 minutes + cooling
Servings
Ingredients
Cake
Glaze
king-cake-recipe Traditional New Orleans King Cake
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Instructions
  1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, butter, milk, egg yolks, salt, lemon peel, nutmeg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Cover and let rise until doubled, about 1 hour. Brush with egg.
  4. Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack. For glaze, combine the confectioners' sugar, lemon juice and enough water to achieve desired consistency. Spread over cake. Sprinkle with colored sugars.
Recipe Notes

Recipe courtesy of Taste of Home.

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Southern Fried Okra

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Southern Fried Okra
Golden brown with a little fresh green showing through, these okra nuggets are crunchy and addicting!
Southern-Fried-Okra Southern Fried Okra
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Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Breading
Prep Time 20 minutes
Cook Time 10 minutes
Servings
Ingredients
Breading
Southern-Fried-Okra Southern Fried Okra
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Instructions
  1. Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture.
  2. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.
Recipe Notes

Recipe courtesy of Taste of Home.

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Seafood Gumbo

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Seafood Gumbo
Gumbo is one of dishes that helped make the Creole-Cajun cuisine of Louisiana so famous. This recipe calls for seafood, but you could also use chicken, duck or sausage.
Seafood-Gumbo Seafood Gumbo
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Course Dinner
Cuisine Cajun
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dinner
Cuisine Cajun
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Seafood-Gumbo Seafood Gumbo
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Instructions
  1. In a heavy Dutch oven, combine flour and oil until smooth. Cook over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and stir about 10 minutes more, or until mixture is reddish-brown.
  2. Add the onion, celery, green pepper and green onions; cook and stir for 5 minutes. Add the chicken broth, water, okra, paprika, salt, oregano and pepper. Bring to boil; reduce heat and simmer, covered, for 10 minutes.
  3. Add shrimp and parsley. Simmer, uncovered, about 5 minutes more or until seafood is done. Remove from heat; stir in Cajun seasoning. Yield: about 6 quarts.
Recipe Notes

Recipe courtesy of Taste of Home.

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Molasses-Bourbon Pecan Pie

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Molasses-Bourbon Pecan Pie
Guests’ mouths water when they glimpse this southern charmer.
Molasses-Bourbon-Pecan-Pie Molasses-Bourbon Pecan Pie
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Course Desserts
Cuisine American, Vegetarian
Prep Time 35 minutes + chilling
Cook Time 55 minutes + cooling
Servings
Ingredients
Crust
Filling
Course Desserts
Cuisine American, Vegetarian
Prep Time 35 minutes + chilling
Cook Time 55 minutes + cooling
Servings
Ingredients
Crust
Filling
Molasses-Bourbon-Pecan-Pie Molasses-Bourbon Pecan Pie
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Instructions
  1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 to 1-1/2 hours or until easy to handle.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge. Refrigerate.
  3. Meanwhile, in a large saucepan, combine the brown sugar, corn syrup, molasses, butter and salt; bring to a simmer over medium heat. Cook and stir for 2-3 minutes or until sugar is dissolved. Remove from the heat and cool to room temperature. (Mixture will be thick when cooled.)
  4. Preheat oven to 350°. Stir eggs, bourbon and vanilla into molasses mixture. Stir in pecans. Pour into pastry shell. Bake 55-60 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 30 minutes to prevent overbrowning if necessary.
  5. Cool on a wire rack. Serve with whipped cream. Refrigerate leftovers.
Recipe Notes

Recipe courtesy of Taste of Home.

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Blueberry Crumb Bars

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Blueberry Crumb Bars
2466542_Blueberry-Crumb-Bars_Photo-by-Allrecipes-600x429 Blueberry Crumb Bars
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Rating: 5
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Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
2466542_Blueberry-Crumb-Bars_Photo-by-Allrecipes-600x429 Blueberry Crumb Bars
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Rating: 5
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Instructions
  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
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