Bon Appetite - A Weekend Treat: CAJUN SHRIMP

This is a favorite of everyone when we have get-togethers. It gives shrimp an entirely different taste. All you need is the infectious beat of an accordion and fiddle to make it truly Cajun!

         

  

CAJUN SHRIMP

1 Lb. Shelled Deveined Shrimp

2 Tsp. Paprika

1 Tsp. Thyme

1 Tsp. Seafood Seasoning***

½ Tsp. Seasoned Salt

½ Tsp. Red & Black Pepper

¼ Tsp. Nutmeg

¼ Tsp. Garlic Powder

¼ Tsp. Old Bay Seasoning

Combine seasonings.  Heat

3 Tbsp. oil in a large skillet.

Add seasonings and stir about

30 seconds till bubbling.  Add

shrimp and stir till all coated.

Over medium heat, cook 3

minutes covered.  Remove

cover, stir and cook 2 minutes,

stir and cook 1 minute.  Serve

with or without cocktail sauce.

*** Chef Paul Prudhomme’s Seafood Magic is good

 

Bon Appetite - A Weekend Treat: NOBBY APPLE CAKE

Every Friday I'll be sharing a favorite recipe. With autumn sneaking up on us in Central Pennsylvania, I'm featuring an apple treat. This is an old recipe I copied from my mother's handwritten notebook of her most loved recipes.


Nobby Apple Cake                                                           

 6 TBSP butter or margarine 

2 cups sugar

2 eggs

1 tsp cinnamon

½ tsp salt

2 tsp baking soda

2 cups sifted flour

6 cups diced apples

½ cup chopped nuts

2 tsp vanilla

Cream margarine, sugar and eggs;

Sift dry ingredients together and add to creamed mixture

Stir in diced apples, nuts and vanilla

Pour into greased pan.

Bake: 350 degrees for 40-45 minutes

I prefer to lightly ice my cake with just a plain thin layer of vanilla frosting. 

Great with ice cream or whipped cream or plain.