Ingredient:
- 1 1/2 pound butter
- 1 teaspoon rosemary
- 1 teaspoon leaf oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon red pepper
- 8 cloves garlic, chopped
- 4 bay leaves
- Juice of 1 lemon
- 12 large shrimp, heads on (16 to 20 to the pound)
Direction:
Melt butter in a large saucepan and add all ingredients, except shrimp. Cook over medium heat for approximately 5 minutes. Add shrimp and saute for 4 minutes on each side. Remove from heat and ladle butter sauce over shrimp. Garnish with fresh parsley and three slices of lemon. Serve with French bread and salad for a classic New Orleans delight. Serves 2.
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Ingredient: 1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Direction: Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add
flavoring, then sifted dry ingredients alternately with sour
cream and brandy. Blend well. Put in greased and floured 3
quart bundt pan and bake in slow oven at 325 degrees about 1
hour and 15 minutes. Cool in pan on rack. Keeps very well,
can be frozen which improves flavor. |