Momma’s Shrimp Creole

Shrimp Creole
From Momma
Alberta George

First measurements are for 1/2 recipe.

2 or 4 Tbsp. Butter
2 or 4 Tbsp. Flour
1 package frozen seasoning blend or for full recipe. ( 1 lg. Onion chopped, 1 bell pepper chopped & 2 stalks celery, diced)
1/4 or 1/2 tsp. Dried oregano
1/4 or 1/2 tsp. Dried basil
1/4 or 1/2 tsp. Parsley flakes
1 or 2 tsp. Zatarain’s Creole seasoning
1/2 to 1 tsp. Kosher salt
1/2 to 1 tsp. Fresh ground pepper
1/2 to 1 tsp. McCormicks Chipotle & Roasted Garlic seasoning
1 or 2 tsp. Worcestershire
1 or 2 (8 oz.) cans tomato sauce
1 or 2 cups water
1 or 2 lbs. thawed, peeled & deveined shrimp...I use large or jumbo

For serving:
Rice
chopped scallions
Your favorite hot sauce

Melt butter in large pan, add flour & cook over medium heat for 1-2 minutes.
Add seasoning blend or (onion, pepper, celery mixture) & cook 6-8 minutes.
Add seasonings, tomato sauce & water. Bring to a boil. Reduce heat & simmer
20 minutes. Add shrimp & continue cooking for 5 minutes.
Serve over rice & garnish with chopped scallions.

Mexican Coleslaw

Mexican Coleslaw 
Lemon Tree Dwelling  
with my changes mecookin aka Paula  

1 10-14 oz. bag coleslaw mix
1/2 c. red pepper diced
1/2 cup red onion, diced
1 can black beans rinsed and drained
1 can Mexicorn drained 
1/2 c. minced cilantro
1 jalapeno seeds removed and finely diced
3/4 c. mayo
1/4 c. sour cream
1/4 cup Chipotle Mayo 
1tsp. Chili powder 
1 tsp. Smoked paprika
1/2 tsp. Each ground cumin, ground coriander, Mexican oregano, garlic salt 
2 Tbsp. lime juice

In a large mixing bowl, combine coleslaw mix, red pepper, black beans, grilled corn, cilantro, and jalapeño.
In a separate small bowl, combine mayos, sour cream, seasonings , and lime juice.
Add mayo mixture to coleslaw mixture and stir to combine.

I added red onion, more black beans & used a can of Green Giant Mexicorn in lieu of charred corn.
The seasonings in the dressing were my substitution for 1/2 packet taco seasoning & also added Chipotle Mayo to the dressing.
This was a great addition to a Chicken Wrap with Colby Jack Cheese & Cilantro.

Homemade Payday Candy Bars

Had to try these to see if it was true, yes, it is...

Homemade Pay Days - so easy to make and they taste just like it! Recipe includes peanuts, peanut butter chips, mini marshmallows, butter and sweetened condensed milk.
Author Lil' Luna (I increased amount of peanuts) 
Ingredients

3 cups salted peanuts ( I used 4 cups) 
3 tbsp butter
2 cups peanut butter chips
2 cups mini marshmallows
1 can sweetened condensed milk
Instructions
Pour half your peanuts into a buttered 13x9 pan and spread so they cover the bottom.
In a small pan melt butter and chips until well combined. Add condensed milk and marshmallows and stir until all mixed.
Pour over peanut mixture.

Top with remaining peanuts and let cool (refrigerate if desired).

Shrimp & Grits

In a 10” cast iron skillet...
Not necessarily a recipe but I browned 4 oz. diced pancetta, removed from skillet, drain. 
added seasoned shrimp with Tony Chachare’s Creole seasoning. Sauté a few minutes. Removed from skillet.
Added 2 Tbsp. Butter, 1 shallot, diced, 1 clove garlic minced, sauté 1-2 minutes 
Deglaze with 1/2 cup Sauvignon Blanc, 
Add 1 Tbsp. Double strength tomato paste, 
1/3 - 1/2 cup roasted red peppers chopped, 
1/3 cup chopped scallions (green part only) 
2 Tbsp. Fresh minced parsley, 
fresh cracked pepper & 
1/2-1 tsp. Frank’s Hot Sauce. 
Simmer 5 minutes, return pancetta & shrimp to skillet and heat through. Serve over Creamy Cheese Grits. 

Bring 2 cups milk and 2 cups water to boil. Add 1 cup quick cooking grits, 4 Tbsp. Butter & 1 heaping teaspoon salt. 
Cook 15-20 minutes until thickened and creamy. Add more liquid if necessary.
Stir in 1 cup each grated white cheddar & Monterey Jack cheese. 
Grits are quick cooking grits cooked slowly in milk, water, butter. Add shredded white cheddar & Monterey Jack.

Baked Flounder Roll-ups w/Lemon,Butter & White Wine Sauce

BAKED FLOUNDER ROLL-UPS WITH LEMON, BUTTER AND WHITE WINE SAUCE
Cucina Domenico
4 pieces flounder
salt and pepper
1 6-oz can white crab meat, drained
1/4 cup breadcrumbs
1tbspn fresh chopped parsley, plus more for garnish
1 tspn butter, plus 1 tbspn butter
1 tbspn olive oil
1 shallot, finely chopped
juice of 1 lemon
1 cup white wine

Preheat oven to 350˚. Mix together the crabmeat, breadcrumbs and parsley. Lightly season the flounder fillets with salt and pepper (if the flounder pieces are large, you can cut them in half, length-wise). Lay the flounder out flat and evenly spread the crabmeat mixture on all four pieces. Roll up the fillets and secure tight with a toothpick. Lightly brush the flounder fillets with 1 tspn melted butter.

Place the fillets, seam side down, on a lightly sprayed baking dish. Bake uncovered for about 15-20 minutes or until the fillets become flaky.

About midway through the baking time, you will start to prepare the sauce. Heat olive oil over medium heat in a skillet. Add 1 tbspn butter. When butter is melted, add the chopped shallots, stir in and cook until translucent. Add the lemon juice and the wine, heat until wine starts to reduce.

When the fish is done, remove from the baking tray and place onto a serving dish. Evenly drizzle the sauce over the fillet roll-ups, then sprinkle with additional fresh chopped parsley.

This dish serves well with steamed greens and a crisp white wine.

www.domskitchen.com/baked-flounder-roll-ups-with-lemon-butter-and-white-wine-sauce/?fbclid=IwAR2EDZ21QU5Utd_FIBFOUs8oxb2yNJXYIyhkVETYp8GWk-V7ud3t-v6BS3w