Wednesday, December 04, 2013

Holiday Recipes - Part Two

Today Theresa is sharing the recipe for her Fiery Cajun Shrimp dish to help heat up your holidays!


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Growing up my family was very traditional when it came to holiday cooking.  Thanksgiving we always had turkey, mashed potatoes, rolls, veggies and pumpkin pie.  Then for Christmas it was ham, green bean casserole, mashed potatoes and apple pie.  

When I married my husband and we started our family we decided we wanted a different holiday tradition to pass on to our kids.  We chose that instead of “traditional holiday foods” we would choose something different or unusual that we hadn’t tried before.  

Over the years we have made: Texas oven-roasted beef brisket with German potato salad, grilled whole salmon stuffed with fennel, lemon and onions, and even a rack of lamb with roasted asparagus, carrots Yukon gold potatoes and yams. By far one of my favorites is the dish we made this past year.  The recipe we used was given to me by a friend who used to live and work in New Orleans, and its seafood, which happens to be my favorite food. 

This recipe is for a Fiery Cajun Shrimp dish served with sliced French bread.  Hope you may enjoy it as much as me and mine did.

-Theresa Beck and Family 




FIERY CAJUN SHRIMP
INGREDIENTS:

2 cups (4sticks) melted butter
¼ cup Worcestershire sauce
¼ cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce 
4 cloves garlic, minced
2 teaspoons salt
5 pounds unpeeled medium shrimp
2 lemons thinly sliced
French bread for dipping

DIRECTIONS:

Preheat oven to 400 degrees F.
Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic and salt. Pour half the mixture into a large heatproof dish.  Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.  Bake covered, for 20 minutes, or until the shrimp are pink, stirring twice.  Pour off the sauce into individual serving dishes.  Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.


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For more seasonal recipes check out one of our holiday cookbooks. The library has a great selection of holiday recipe books that can be found in the nonfiction section both on the main floor and children’s floor. We have a large variety of seasonal reading so also be sure to browse our holiday displays. Happy holidays!

Posted by Terry Pierson, Library Clerk and Theresa Beck, Head of Circulation