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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New Orleans-Style Scalloped Corn

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New Orleans-Style Scalloped Corn
This colorful casserole is popular for family gatherings in many New Orleans homes.
New-Orleans-Style-Scalloped-Corn New Orleans-Style Scalloped Corn
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Course Dinner
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
Course Dinner
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Ingredients
New-Orleans-Style-Scalloped-Corn New Orleans-Style Scalloped Corn
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Instructions
  1. Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add onion and pepper; cook and stir until tender. Add corn; heat through, stirring occasionally. Remove from heat.
  2. In a small bowl, whisk eggs, milk, sugar, pepper sauce, thyme, salt and pepper; add to corn mixture. Stir in crushed crackers and green onions.
  3. Transfer to a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until a knife inserted in the center comes out clean.
Recipe Notes

Recipe courtesy of Taste of Home.

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Crawfish Beignets with Cajun Dipping Sauce

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Crawfish Beignets with Cajun Dipping Sauce
Get a taste of the deep South with these slightly spicy beignets. You won't be able to eat just one! You can use shrimp instead.
craw-beignets Crawfish Beignets with Cajun Dipping Sauce
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Cuisine Cajun
Prep Time 20 minutes
Cook Time 5 minutes/batch
Servings
Ingredients
Cuisine Cajun
Prep Time 20 minutes
Cook Time 5 minutes/batch
Servings
Ingredients
craw-beignets Crawfish Beignets with Cajun Dipping Sauce
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Instructions
  1. In a large bowl, combine the egg, crawfish, onions, butter, salt and cayenne. Stir in flour until blended.
  2. In an electric skillet or deep-fat fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels.
  3. In a small bowl, combine the mayonnaise, ketchup, horseradish if desired and pepper sauce. Serve with beignets.
Recipe Notes

Recipe courtesy of Taste of Home.

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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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Banana Beignet Bites Recipe

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Banana Beignet Bites Recipe
This is an interesting twist on a very popular pastry!
banana-beignet Banana Beignet Bites Recipe
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Cook Time 30 minutes
Servings
bites
Ingredients
Beignets
Topping
Cook Time 30 minutes
Servings
bites
Ingredients
Beignets
Topping
banana-beignet Banana Beignet Bites Recipe
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Instructions
  1. In a small bowl, mix sugars and cinnamon until blended. In a large bowl, whisk the first five beignet ingredients. In another bowl, whisk egg, bananas, milk and 2 tablespoons oil until blended. Add to flour mixture; stir just until moistened.
  2. In an electric skillet or deep fryer, heat oil to 375°. Drop tablespoonfuls of batter, a few at a time, into hot oil. Fry about 45-60 seconds on each side or until golden brown. Drain on paper towels. Roll warm beignets in sugar mixture. Yield: about 3 dozen.
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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Southern Shrimp and Grits

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Southern Shrimp and Grits
Need a good Sunday brunch recipe? Check out this one for Southern Shrimp and Grits from Taste of Home. Yum!
shrimp-and-grits Southern Shrimp and Grits
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Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
Prep Time 15 minutes
Cook Time 20 minutes
Servings
servings
shrimp-and-grits Southern Shrimp and Grits
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Instructions
  1. In a large saucepan, bring the broth, milk, butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook for 12-14 minutes or until thickened, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.
  2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 4 teaspoons drippings. Saute the shrimp, garlic and seasoning in drippings until shrimp turn pink. Serve with grits and sprinkle with onions. Yield: 4 servings.
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Halloween Jalapeño Popper Mummies

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Halloween Jalapeño Popper Mummies
These cute and delicious little guys will make your Halloween hot!
jalapeno-poppers2 Halloween Jalapeño Popper Mummies
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Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 12 minutes
Servings
mummies
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 12 minutes
Servings
mummies
jalapeno-poppers2 Halloween Jalapeño Popper Mummies
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Instructions
  1. Preheat your over to 400° in line a baking sheet with parchment paper.
  2. Wash then Slice your jalapeño peppers in half lengthwise and hollow out the inside.
  3. In a large mixing bowl, use a cheese grater to shred your block of pepper jack cheese.
  4. Chop a scallion into tiny pieces.
  5. Mix in your cream cheese, scallion pieces, garlic, pepper and salt to your shredded cheese.
  6. Fill your jalapeño peppers with your cheese mixture.
  7. Unroll your crescent rolls into rectangles (leave two triangles together and pinch the middle together).
  8. Use a pizza cutter to cut each crescent rectangle lengthwise into four even pieces.
  9. Wrap one or two pieces around each pepper, leaving a small opening for the eyes.
  10. Bake for 10-12 minutes.
  11. Add two candy eyes in each top opening as soon as you take your mummies out of the oven.
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