12/17/2016 – This recipe is Mary’s version of Audrey’s dip that Audrey made for many years for Thanksgiving and is in Frank’s and Peggy’s Thanksgiving family cookbook, 2001 Edition. 8 oz. Cream Cheeze – NOT the low-fat version as it … Continue reading
Tag Archives: Shrimp
Shrimp Remoulade by Regina’s Family Kitchen, Mobile AL A classic, cold, delicious starter and a guaranteed crowd pleaser. This dish is a favorite menu special at Regina’s Kitchen. 2 pounds medium-sized shrimp, boiled and peeled 1 1/2 cups mayonnaise 3 … Continue reading
July 5, 2016 Bought 3 lbs headless shrimp in Bayou la Batre–16-20 count–Louisian Seasoning bag, and a bottle of concentrate. In an 8 quart pot added about: 5 qts water; seasoning bag,1/4 cup table salt;large lemon cut in half, squeezed … Continue reading
First made on March 31, 2016 and it was great. A bit spicy. Ingredients 1 C (2 sticks) butter – [Original recipe called for 3/4 C and the extra butter made it very rich along with the broth rather than … Continue reading
March 26, 2016. Easter Sunday. Mary made a double recipe of Treebeard’s Chicken, Sausage and Pork Tasso Jambalaya and a double batch of cornbread in our cast iron muffin pans. The day before we had made deviled eggs and bought a … Continue reading
This recipe is Mary’s version of Chef Elliott’s Cuisine & Catering Ingredients for Cajun Shrimp & Grits as posted on his FaceBook page. 1 lb. of large shrimp, peeled, deveined – Used fresh gulf shrimp1 lb. Andouille Sausage, sliced on … Continue reading
Shrimp Creole by Paula Deen – Could use the seasoning with chicken as it appears to be the basic tomato creole foundation. Ingredients 2 tablespoons olive oil 1/2 cup diced green bell peppers 1/2 cup diced onions 1/2 cup diced … Continue reading