Cajun Recipes

Recipes

How To Make A Roux

1 1/2 cups oil or bacon drippings
1 1/2 cups sifted all-purpose flour

Heat the oil in a large, heavy pot over a medium fire. Add the flour and cook very slowly, stirring almost constantly. The flour must be cooked to a very dark brown, nearly black but not actually burned. This takes more time than you might think is necessary, but a good roux must be cooked slowly to get the floury taste out of it and to ensure uniformity of color. This is the basic roux. Cajuns will say that a finished roux shines.

Although all roux are pretty much the same in Cajun Kitchens, there are variations practiced by some stubborn ol' cooks. For instance, after you have made the basic roux, you can add a small can of tomato paste, stirring this all the time until the roux returns to the color of the flour before the paste was added. Then add a small can of tomato sauce, stirring t his into the mixture until it turns dark brown again

Crawfish Etoufee

2 tablespoons soy sauce
½ cup (1 stick) margarine or butter
6 cups chopped onions(or the same volume
Equal measure of crawfish
1½ cups chopped green onions
1½ cups chopped fresh parsley
¼ cup fresh lemon juice
½ teaspoon finely crushed dried mint
2 teaspoons minced garlic
4 to 5 pounds crawfish tails, peeled
Salt to taste Louisiana hot sauce or cayenne pepper to taste

In a large frying pan, melt the margarine over a medium fire. Add the onions, green onions, and parsley and cook, stirring, until the onions are clear. Add the lemon juice, soy sauce, and garlic and cook, stirring, for 10 minutes more. Add the crawfish, salt, and hot sauce and stir to mix well. Reduce the fire to low, cover, and simmer for 30 to 45 minutes. Serve over cooked rice or pasta.

This feeds the 6 to 10 or 4 hungry Cajuns and can be frozen

Cajun Dirty Rice

2 cups water
2 lb lean ground beef
1 lb chicken giblets, ground
1 cup yellow onion, diced
1 cup diced shallots (green onions)
½ cup diced bell peppers
¼ cup garlic (preferably ground)
¼ cup parsley, finely chopped
2 cups celery, finely chopped
4 bay leaves
1 tsp. Black pepper
3 tbsp Worcestershire sauce
½ lb margarine or butter
Salt to taste
2 cans cream of mushroom soup
2 lb lean ground pork

With about 2 cups of water, mix all meats together in a heavy pot, on a medium-hot burner. Add all the above seasoning ingredients except the cream of mushroom soup at the start of cooking. Cook on medium heat approximately 4 hours, stirring often. Add the cream of mushroom soup, and continue cooking for 30 minutes. Boil 2 pounds long-grain rice. Let rice cook completely. After rice has cooked, mix thoroughly with the meat ingredients. Allow to stream or cook on a low heat for approximately 30 minutes before serving.

Cajun New Orleans Red Beans and Rice

2 tablespoons vegetable oil
1 cup chopped onions
1/2 cup chopped bell peppers
1/2 cup chopped celery
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
3 tablespoons chopped garlic
8 to 10 cups water

Served with Steamed rice or Dirty Rice and Corn Bread

Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

White or Yellow Corn Bread

1 1/2 cups white cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 large egg, lightly beaten
1 1/2 cups well-shaken buttermilk
1 1/2 sticks (3/4 cups) unsalted butter, melted
Special equipment: 1 (10-inch) well-seasoned cast-iron skillet

Heat dry skillet in upper and lower thirds of oven while preheating oven to 450 degrees F. Whisk together cornmeal, flour, baking powder, baking soda, and salt. Add egg, buttermilk, and 1/2 cup melted butter, then quickly stir together.

Remove hot skillet from oven. Divide remaining 1/4 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.

Creole Gumbo

1 1/2 quarts (6 cups) chicken stock
1 pound crawfish, rinsed well in several changes of cold water and eviscerated
1 pound (31 to 40 size) shrimp, deveined
1 tablespoon olive oil
1 pound chorizo sausage
1 large white onion, chopped
3 stalks celery, diced medium
1 green bell pepper, stem and seeds removed and diced medium
1/2 cup all-purpose flour
3 tablespoons tomato paste
1 tablespoon garlic powder
1 teaspoon crushed red pepper flakes
5 or 6 fresh or defrosted fresh frozen okra, stem-end removed and sliced
3 tablespoons freshly chopped parsley leaves, divided
3 or 4 fresh scallions, white and tender green parts only, sliced
1 red bell pepper, stem and seeds removed and diced medium
3 large fresh tomatoes, seeds removed and medium diced
2 dozen shucked oysters
1 pound cooked lump crabmeat, picked over for shells
2 cups cooked white rice
1 to 2 tablespoons file powder

Bring the chicken stock to a boil in a medium saucepan. Add the crayfish a little at a time so as not to stop the boil, and let cook until pink. Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle. (Skim off and discard any impurities that have risen to the surface of the stock.) Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter. Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells. While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat. Brown the sausage and remove to a platter until it is cool enough to handle. In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent. Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.

While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces. Put the tomato paste in a small bowl and add some of the warm stock to make a slurry. Gradually whisk the warm stock and the tomato paste into the roux. Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage. Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through. While the mixture is cooking, remove the crayfish from their shells. (This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.) Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink. Stir in crayfish. Remove pot from heat and carefully fold in crab, trying not to break up the lumps.

To serve, place some rice on serving dish and spoon some gumbo over. Sprinkle with file powder and garnish with remaining parsley.

Shrimp Tchoupitoulas

Shrimp:

1 tablespoon Creole seasoning
1/2 cup vegetable oil, plus more for pan
2 1/2 pounds U10 shrimp, peeled and deveined, tail on

For the shrimp:

In a small bowl, combine the Creole seasoning and the oil. Mix well. Smear the mixture evenly over shrimp. Heat a large oven-safe saute pan over medium- high heat. When the pan is hot, add enough oil to coat the bottom of the pan. Place the shrimp in the pan, and saute until done, about 3 to 4 minutes.

Southern Cooked Greens:

6 pounds assorted greens, such as mustard greens, collard greens, turnip greens, kale and spinach, washed and stemmed

Southern Cooked Greens:

1/2 pound chopped turkey bacon
3 cups chopped yellow onions
Salt and freshly ground black pepper
Cayenne pepper
1/2 cup firmly packed light brown sugar
2 tablespoons minced shallots
1 tablespoon minced garlic
6 cups water
1/4 cup rice wine vinegar

In a large pot, saute the bacon until slightly crisp. Add the onions and season with salt, pepper and cayenne pepper. Cook 6 to 7 minutes, until the onions are wilted and golden. Add the brown sugar and stir to dissolve. Add the shallots and garlic. Cook for 2 minutes. Stir in the water and vinegar and mix well. Begin adding the greens, a third at a time, pressing them down as they begin to wilt. Season with salt and pepper.

Reduce the heat to medium-low and cook, uncovered, until the greens are soft, about 1 hour and 15 minutes. Serve hot.

To serve, spoon the pudding in the center of each plate. Place the greens next to the pudding. Lay the shrimp directly on top of the pudding.

Bread Pudding Dinner Cassarole:

3 tablespoons unsalted butter
3 cups yellow onions, julienned
2 teaspoons salt
1/4 teaspoon plus 1/8 teaspoon cayenne pepper
12 turns fresh ground black pepper
1/2 pound ground chicken sausage
1 tablespoon chopped garlic
1 ear sweet corn, kernels removed from the cob
5 eggs
2 cups heavy cream
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
8 slices French bread, (cut into 1-inch cubes), about 4 cups
1/2 cup grated Parmigiano-Reggiano
Grease a 2-quart glass rectangular pan with 1 tablespoon butter.

In a large saute pan, over medium-high heat, melt the remaining 2 tablespoons butter, about 1 minute. Add the onions, 1 teaspoon salt, 1/4 teaspoon cayenne, and 12 turns black pepper and saute for 6 minutes. Add the sausage and continue to cook for 3 minutes. Add the garlic and corn. Continue to cook for 1 minute. Remove from the heat and cool.

Preheat the oven to 350 degrees F.

In a mixing bowl, whisk the eggs for 30 seconds. Add the heavy cream, remaining 1 teaspoon salt, remaining 1/8 teaspoon cayenne pepper, hot pepper sauce, and Worcestershire sauce.

Whisk the mixture until fully incorporated. Stir in the sauteed sausage mixture.

Add the bread cubes and mix well.

Pour the filling into the prepared pan. Sprinkle the pudding with the grated cheese. Bake for 55 minutes.

Yield: 6 to 8 servings

Jalapeno Cracklin' Corn Bread

1 cup cracklings
2 cups water
1 cup plain cornmeal (medium ground)
1 teaspoon salt
1 jalapeno, seeded and diced

Preheat the oven to 425 degrees F. Spray a cast iron skillet with nonstick cooking spray and place skillet in oven to heat. Bring cracklings and water to a boil. Boil for 5 to 8 minutes until cracklings are soft. Add cornmeal, salt and jalapeno to mixture, stirring well. Using a large serving spoon, drop batter in pone shapes into hot skillet. This should yield 5 to 6 pones. Place in oven and bake for 15 minutes. Then reduce heat to 350 degrees F and bake for additional 30 to 45 minutes. The skillet should be placed near the top of the oven.

Kicked Up Jambalaya

1/4 cup olive oil
1 pound medium shrimp, peeled and deveined
Creole seasoning, recipe follows
1 chicken, cut into 8 pieces
1 1/2 pounds andouille sausage, cut into 1/2-inch cubes
2 cups chopped onion
1 cup chopped celery
1 cup chopped bell pepper
2 tablespoons minced garlic
3 bay leaves
1/4 teaspoon cayenne pepper
1 1/2 tablespoons chopped thyme leaves
1 cup chopped tomatoes
6 cups water
2 cups rice
Salt and pepper
1 cup chopped green onions
1/2 cup chopped parsley

In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later. Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside. Add sausage and cook until browned. Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes. Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes. Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes. Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes. Remove from heat and let sit 10 minutes before serving.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup

Crawfish and Sausage Jambalaya

2 tablespoons vegetable oil
2 cups chopped onions
1 cup chopped bell pepper
1/2 cup chopped celery
Salt and cayenne pepper
1 pound smoked sausage, sliced into 1/4-inch slices
4 bay leaves
2 cups chopped tomatoes, peeled and seeded
1 tablespoon chopped garlic
2 cups white rice
3 1/2 cups chicken stock
2 pounds crawfish tails
1 cup chopped green onions

In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions, peppers, and celery. Season with salt and cayenne. Saute the vegetables for about 5 minutes, or until the vegetables are wilted. Add the sausage and saute for 2 minutes. Add the bay leaves, tomatoes, and garlic. Saute for 2 minutes. Stir in the rice and saute for 2 minutes. Add the stock. Season with salt and cayenne. Bring the liquid up to a boil and reduce to a simmer. Cook the jambalaya for 25 to 30 minutes, covered, or until the rice is tender and the liquid has been absorbed. Stir in the crawfish tails and green onions and re-season, if necessary

Chicken & Smoked Andouille Gumbo

Ingredients:

1- 2 1/2 pound chicken
14 cups water
2 tablespoons Cajun Seasoning
2 bay leaf
12 cups reserved chicken stock
1 cup dark roux
1 pound andouille sausage, sliced
1 cup chopped onions
one-half cup chopped celery
one-half cup chopped green bell pepper
1 tablespoon minced garlic
2 teaspoons hot sauce
1 teaspoon salt
1/2 cup chopped green onions
one-fourth cup minced parsley
4 cups cooked rice

Directions:

1. Place chicken, water, 1 tablespoon Cajun Seasoning and bay leaf in a stock pot. Bring to boil and simmer for 45 minutes. Strain and reserve liquid, allow chicken to cool, de-bone chicken discarding skin, coarse chop meat and set aside. Reserve 12 cups of chicken stock.*
2. Heat a large saucepot, add sliced andouille sausage and cook until browned. Stir in onion, celery, bell pepper, garlic and cook for 5 minutes. Add reserved chicken stock and bring to boil, add dark roux, lower heat and simmer for 30 minutes.
3. Add hot sauce and remaining Cajun Seasoning. Simmer for additional 30 minutes.
4. Add coarse chopped chicken and simmer for 10 minutes.
5. Stir in green onions and parsley. Divide rice into 8 large bowls and ladle in gumbo.
*If you don?t end up with 12 cups of chicken stock you may add water to make up the difference.
Yields 8 servings.

Smoked Prime Rib with Horseradish Cream

Prime Rib:

1 (7 to 9 pound) 4-rib beef rib roast (prime rib), trimmed
2 teaspoons cayenne pepper
2 teaspoons paprika
2 teaspoons chili powder
2 tablespoons fajita seasoning
2 tablespoons Irvine Spice Smokey Rotisserie Seasoning
1 fresh lemon

Rinse meat to remove residue and pat dry with paper towels. Prepare a rub by combining cayenne, paprika, chili powder, fajita seasoning, and Smokey Rotisserie seasoning in a small bowl. Squeeze lemon juice into bowl to make a paste and rub over entire surface of prime rib. Follow manufacturer's instructions for the smoker. General rule of thumb is to maintain a temperature range of 255 to 300 degrees F (indirect heat), and smoke for 1 to 1 1/2 hours per pound of meat.

Horseradish Cream:

1 cup heavy cream
1 fresh lemon, halved and seeds removed
1/4 cup prepared horseradish
1/2 teaspoon salt
1/8 teaspoon white pepper

Beat heavy cream with an electric beater until stiff peaks form. Squeeze in lemon juice, 1/2 of lemon at a time, and beat in until incorporated. Then gradually beat in horseradish and salt and pepper. Chill for about an hour before serving.

Slice down prime rib and serve with horseradish cream

One Pot Chicken and Rice

1 tablespoon olive oil
2 large, bone-in chicken breast halves (about 1 ½ lbs),each cut crosswise in half
Small onion, sliced
1 can (14 ½ oz) diced tomatoes
1 ¼ cups Emerill's Chicken Stock
1 cup rice
2 Tablespoons Emeril’s Original Essence

In heavy 5-qt saucepot or Dutch oven, in hot oil, cook chicken, skin-side-down, over medium-high heat 5 minutes or until skin is well browned. Turn chicken and add onion to pot. Cook 5 minutes longer until other side of breast pieces are browned and onion is tender-crisp. Add remaining ingredients to pot; heat to boiling. Reduce heat to medium-low; cover and simmer 25 minutes or until chicken is cooked through and rice is tender. Makes 4 main-dish servings.

Pork Tenderloin and Veggie Casserole

1 pork tenderloin (about 1 – 1 ½ lb
1 pound red potatoes (3 to 4 medium-size potatoes), each cut into 6 pieces
½ pound baby carrots
1 medium-size red onion, cut into wedges
1 tablespoon olive oil
2 tablespoons Emeril’s Original Essence

Preheat oven to 450F. Spray small roasting pan or 13x9x2-inch baking dish with nonstick cooking spray. Place pork lengthwise in center of pan; place vegetables around pork. Toss vegetables with olive oil. Sprinkle 1 tablespoon Essence evenly over pork then toss remaining tablespoon with vegetables. Bake 30 to 35 minutes until pork and vegetables are tender, stirring vegetables once or twice during roasting. Makes 4 main-dish servings

Crunchy Baked Chicken Breasts

4 medium-size skinless, boneless chicken breast halves(about 1½ lbs)
1 1/4 cups panko or regular bread crumbs
2 tablespoons Emeril’s Original Essence
1 can (5 oz) evaporated milk
1 tablespoon butter or margarine, cut into small pieces

Preheat oven to 400F. Spray large baking sheet with non-stick cooking spray or line with non-stick foil. Place one chicken breast in heavy plastic freezer bag, or between two sheets of plastic wrap. Using flat side of a meat mallet or a heavy pot, pound chicken to an even thickness; repeat with remaining breasts. In pie plate, mix breadcrumbs and Essence until well blended. Pour milk into shallow bowl. Dip chicken into milk then coat with crumbs; place on baking sheet. Sprinkle any remaining crumb mixture over breasts; dot with butter. Bake 20 to 25 minutes until fork-tender. Makes 4 main-dish servings.*Panko breadcrumbs found in the Oriental food section

Southern Barbecue Shrimp

1 ½ lbs unpeeled extra-large shrimp (about 20 per lb)
1 tablespoons unsalted (sweet) butter or salted butter
2 tablespoons Emeril’s Original Essence
1 tablespoon Worcestershire sauce
1 tablespoon Regina White Wine Vinegar

Preheat oven to 350F. Peel and devein shrimp, leaving tail intact if desired. Place butter in 12x8-inch baking dish; place in oven to melt. Stir in Essence, Worcestershire sauce and vinegar; mix well. Stir in shrimp; toss to coat with sauce. Arrange shrimp in one layer. Bake 15 minutes or until shrimp turn pink, stirring once or twice. Makes 10 to 12 appetizer servings or 4 to 6 main-dish servings.

Cajun Popcorn

Microwave one package of popcorn. Pour popcorn into large serving bowl. Shake a generous amount Emeril’s Original Essence or, for a little more heat, Emeril’s Bayou Blast, onto microwave popcorn. Mix thoroughly.

Emeril’s Shrimp Linguine

3 tablespoons extra-virgin olive oil
1 lb frozen shelled and deveined large or extra-large shrimp,thawed
2 tablespoons Emeril’s Original Essence, divided
1 small onion, chopped (about ½ cup)
1 can (14 1/2-oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 lb linguine or spaghetti cooked according to package directions,

In 4-qt saucepot over medium-high heat, in hot olive oil, cook shrimp and 1 tablespoon Essence until shrimp turn pink, about 3 minutes. With slotted spoon, remove shrimp to plate. Reduce heat to medium-low. Stir onion into oil remaining in saucepot; cover and cook 10 minutes, stirring once or twice, until onion is tender. Stir in tomatoes with juice, tomato sauce and remaining tablespoon Essence; heat to boiling. Reduce heat to medium-low; cover and simmer 15 minutes, stirring occasionally. Stir in shrimp; heat through. Spoon hot linguine onto plates; top with sauce. Makes 4 to 6 main-dish servings.

Emeril’s Portuguese Seafood Stew

2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1 medium onion, finely chopped
2 tablespoons Emeril’s Original Essence
2 8 ozbBottles clam juice
1 can (16 oz) diced tomatoes, undrained
1 celery rib, thinly sliced
12 littleneck or other small clams
1 pound shrimp,raw & deveined
1 pound bay scallops
¼ cup white wine
2 Tablespoons Emeril’s Kick It Up Red Pepper Sauce(or Trappeys Red Pepper sauce)
½ cup chopped Italian parsley
crusty bread

Heat oil in large pot. Add garlic, onion and Essence. Sauté until slightly brown. Add clam juice, tomatoes and celery. Bring to boil. Add clams and cook for 2 – 3 minutes or until clams begin to open. Stir in shrimp, scallops, wine, pepper sauce and simmer for additional 3 minutes. Garish soup with parsley. Serve with bread. Makes 8 servings.

New Orleans Garlic Chicken

2 teaspoons Emeril’s Original Essence
5 slices white bread, crumbled
4 cloves garlic
1 cup cilantro leaves
4 tablespoons olive or vegetable oil
1–1 ½ Pounds boneless, skinless chicken breasts
1 cup flour
2 eggs beaten
1 tablespoon fresh limejuice or lemon juice
¼ cup white wine
1 cup sour cream(optional)

In food processor combine garlic, cilantro and 1 Tbl oil. Process until pureed. Set aside ½ mixture. Add Original Essence and bread and process on high for 1 minute until well blended. Dip chicken breasts first in flour, then eggs, then breadcrumb mixture. Heat remaining oil and sauté chicken breasts until browned and cooked through. Remove chicken from pan. Add remaining cilantro mixture, lime or lemon juice and wine. Deglaze pan and reduce mixture slightly. Pour over chicken. Serve with dollop of sour cream.

New Grilled Dessert Recipe:

Desserts on the Grill ? Heres something new,

Strawberry and Peach Grill

This recipe adds a twist to backyard parties and takes advantage of the fresh fruit that starts to come in during early summer. It is fun to get your guests skewering food, and they will enjoy being part of the show. Have all the fixings and the skewers ready to go. After dinner, set it all out on a table. Have the grill ready to go — cleaned then oiled with walnut oil — and preheated. Your guests can grill their choice of fruit while grilling a slice of cake. This recipe will serve eight. Have a couple of spatulas and several sets of tongs near the grill for the convenience of your guests.

For the set-up

Walnut oil or vegetable oil for seasoning the grill grate

8 small bamboo skewers, soaked for at least 20 minutes in water
24 large strawberries
4 ripe but still firm peaches
2 Tbsp. balsamic vinegar or lemon juice
1 c. sugar
1 Tbsp. cinnamon
1 package commercial pound cake or angel food cake cut in eight slices

Preheat the grill. Prepare the grill grate by cleaning with a wire grill brush then seasoning with walnut oil or vegetable oil.

Advanced prep: (Can be done several hours in advance and refrigerated until time to use)

Rinse strawberries. Cut each peach in half and remove pits. Place peach halves cut side down on a plate coated with balsamic vinegar or lemon juice. Cover peach plate with cling wrap. Refrigerate until dessert time. Mix the sugar and cinnamon and cover.

Dessert Assembly

When it's time to serve, transfer the sugar mixture to a flat dish so that guests can coat their fruit with the sugar mixture before grilling. Set up the fruit and cake on a table outside near the grill. Skewer the strawberries. Place peach halves on the grill top side down and grill for three minutes, turn over and grill for three on the other side. Grill strawberry skewers for one minute on a side. Place cake slices on the grill long enough to heat and get grill marks (about one minute per side). Top each slice of cake with a peach half and strawberries then top with mascarpone cream (recipe below).

Mascarpone Cream

8 oz mascarpone cheese
1/2 c. confectioner's sugar
1/2 c. rum, Frangelica, or Amaretto
1 c. heavy cream

With an electric mixer, mix the mascarpone and the liqueur. Add the confectioner's sugar, scraping the sides to mix well. Gradually add the cream and whip to soft peaks. This may be prepared several hours in advance. During dessert prep, keep chilled by placing the bowl over ice.

Here are few recipes gathered over the years:

Marvel's Award Winning Homestyle Banana Custard Pudding

3/4 Cup Sugar
2 T Flour
2 Eggs /Stirred In
2 Cups Milk
Pinch of Salt
1 box vanilla wafers
Cook mixture to light rolling boil remove from heat cool 5 minutes
Add 1/2 teaspoon vanilla and stir
Use a Tall Square Casserole Pyrex Dish
Alternate Layers of sliced bananas, Wafers & pudding mixture
Cool to firm up mixture ,Serve

24 Hour Chilled Pineapple Marshmallow Dessert Salad

2 Eggs Beaten Slightly
Add 1/4 cup of Sugar/ Beat very lightly
Add 1/2 cup Pineapple Juice
Add 1/4 cup Lemon Juice
Put mixture on Stove and Cook until Thick Stirring Slowly to keep Smooth texture
Let Cool until mixture gets Creamy
1/2 Half Package (Approx) Flavored Marshmallows
1-16oz.Can Chunked Pineapple
1/2 Pint Whip Cream-Whip until Very Stiff
Gently Mix Pineapple, Marshmallows,and Filling Together in Large Bowl
Fold in Whipped Cream
Spoon Mixture into Large Covered Casserole Dish.
Chill to Firm In Refrigerator Over Nite

Pralines

4 cups sugar
4 tbsp Karo syrup
1 14-oz. can sweetened condensed milk
1 can water
1 tsp butter
1/2 tsp vanilla
4 - 6 cups pecans

Mix sugar, Karo, condensed milk, and water thoroughly. Cook over a low fire until the soft-boil stage. remove from heat.

Add butter, vanilla, and pecans. Beat until the mixture holds its shape. Spoon onto buttered wax paper, and allow to cool.

Easy Bread Pudding

1 loaf stale white french bread or cinnamon rolls
3 cups milk
4 large eggs
1 tablespoon vanilla extract
1 1/2 cups sugar
2 cups raisins
1 cup brandy
1 can fruit cocktail in heavy syrup
Peanut oil

Preheat the oven to 350 degrees. Break the bread into chunks into a large mixing bowl. In another bowl, beat the eggs. Add the sugar and brandy to the beaten eggs, then add the milk and beat well. Mix in the vanilla and raisins and pour the mixture over the bread. Mix all the ingredients together and let sit until the liquid has soaked into the bread, mixing two or three times.

Turn the bread mixture into a 9X12 inch casserole or baking dish oiled with peanut oil and bake until a toothpick inserted in the middle comes out dry, 30 to 45 minutes.

You do not need rum sauce for this pudding. Serve with vanilla ice cream on top

Banana Bread Pudding

Bread pudding:

1 tablespoon butter
4 cups vanilla wafer cookies
1/2 cup chopped dried apricots
1/2 cup chopped white raisins
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 bananas
3 eggs
3 cups milk
1 teaspoon vanilla extract
1/4 cup amaretto, whiskey, or warm water
1/2 cup apricot jelly

Meringue topping:

1/3 cup water
1 tablespoon cornstarch
1 tablespoon sugar
4 egg whites, at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar (make sure it is a fresh container, i.e. not stale)
1/2 cup sugar

Grease a 2-quart baking dish with butter. In a large bowl, mix the vanilla wafers, apricots, raisins, sugar, salt, cinnamon, and nutmeg. Slice the bananas and fold into the dry ingredients. Transfer to the baking dish, distributing evenly. In another bowl, mix eggs, milk, vanilla and amaretto, whiskey or warm water. Preheat oven to 350 degrees F. Pour the milk and egg mixture over the dry ingredients. Let the baking dish stand for about 20 minutes to allow the liquid to absorb.

Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath. Spread apricot jelly over the top of pudding and let rest.

Increase oven heat to 425 degrees F.

To make the meringue topping, make a slurry with 1/3 cup water gradually whisked into a small saucepan to which you have added cornstarch and sugar. Bring to a boil over medium heat, whisking constantly. As it thickens and becomes translucent, cover and remove it from the heat. In a scrupulously clean large metal or glass bowl, with scrupulously clean beaters, beat the egg whites (they must be at room temperature) until foamy. Add vanilla and cream of tartar and beat until soft peaks form. Very gradually beat in sugar on high until glossy and stiff peaks form, but do not allow it to get dry. Reduce the speed of the beater to low and gradually add the cornstarch slurry. When it has all been added increase speed to medium for about 10 seconds.

Spread the meringue over the bread pudding, swirling it decoratively with the back of a spoon, and being sure to anchor the meringue to the sides of the baking dish. Bake until the meringue browns, 5 or 10 minutes.

These recipes were put together with the combined effort of Debbie Mayes, and Pat Marsh.

Royce's Baked Ham

Ham
Uncle Fred's Hot N' Sweet Mustard
Whole Cloves

Put ham in baking dish. Pour 1 can of beer over ham. Bake in oven covered for 45 min. Take ham out and score it. Add Uncle Freds Hot N' Sweet Mustard over ham and put cloves on ham. Put back in oven and bake until done. Slice and serve with salad, potatoes au gratin or twice baked potatoes, veg., rolls, and of course apple pie with cheese or ice cream. Yummy! Yummy!

Pat's Easy Spanish Rice

1 LB ground beef
1 green bellpepper-chopped
1 medium onion-chopped
1 cup minute rice
1/2 jar (8 oz)Uncle Freds South Texas Hot Salsa
Salt & pepper
chopped jalapeno (optional

While minute rice is cooking place ground beef in Skillet and begin to brown. Add bell pepper, onion and Salt and pepper to taste. Cook until meat is well cooked. Add Uncle Freds South Texas Hot Salsa and chopped jalapeno (optional), Simmer. Stir cooked rice into meat mixture. Serves four. Enjoy!

Pat's Hot Baked Potato

1 Chopped Onion
Uncle Freds South Texas Salsa (Medium or Hot)
Butter (optional)

Smother hot baked potato with the above ingredients For a great change to the traditional baked potato.

Uncle Freds Chip Dip

8 oz sour cream
8 oz Uncle Freds South Texas Salsa (Hot or Mild)

Mix ingredients together in bowl, grab the chips And dip away!!!

Pat's Shrimp Salsa Creole

2 LB (or more?) raw peeled shrimp
2 TBS butter
1 tsp. crushed garlic
8 oz Uncle Freds South Texas Salsa (Hot or Mild)
1 cup Minute Rice

Sauté shrimp in melted butter & crushed garlic. When shrimp is nearly cooked add in Uncle Freds South Texas Salsa, simmer for an additional 5 minutes. Serve over cooked minute rice. For a special touch sprinkle with Uncle Freds Jamaican Jerk Spice. Delicious quick meal, serves 2 -4.

BBQ Beef or Pork Ribs

Uncle Freds BBQ Shake N Rub
Uncle Freds BBQ N Dippin Sauce
Ribs

Pat the ribs with Uncle Freds BBQ Shake n' Rub and smoke for about 2 hours at a low 220 degrees. Bake in the oven low (covered) for another 2 hours. This is how we made them in our restaurant. They will fall off the bone. Ready for some BBQ N' Dippin' Sauce.

This is a favorite! I love fried fish, shrimp, any seafood except baked fish, although I will eat this baked fish the next day cold. It is that good. We discovered it during a barbeque on the beach several years ago. Uncle Fred

Cajun Mustard Fish

Uncle Freds Crazy Cajun Seasoning
Uncle Freds Hot N' Sweet Mustard
Fish of your choice (best on ling, snapper, or tuna)

Lay your fish filets on foil. Spread mustard on the fish, sprinkle on Uncle Freds Crazy Cajun Seasoning (less for not so spicy, more for spicier), and cover with the foil. Bake at 350 degrees for about 10-15 minutes. Serve with Baked potato and Salad. Exciting new taste!

Fajitas

3 pounds faijitas
1 cup cooking wine
1/2 cup Uncle Freds Gourmet Steak Sauce
Uncle Freds Crazy Cajun Seasoning
1/2 tsp Uncle Freds Habanero 150K Pepper Sauce
Oil

Preheat oven to 400 degrees. Brush oil on both sides of the meat. Mix wine, Uncle Freds Gourmet Steak Sauce, Uncle Freds Crazy Cajun Seasoning, Uncle Freds Habanero 150K Pepper Sauce, together and brush on both sides of the meat. Bake 30 minutes. Cut meat against the grain. Serve with tortillas and sautéed bell peppers and onions. Serve Uncle Freds South Texas Salza on the side.

Debbie's Jerky Marinade-For Beef or Fish

4 oz Uncle Freds Gourmet Steak Sauce
Uncle Fred's Crazy Cajun Seasoning
20 oz. Bottle Coke
4 oz. Uncle Freds Hot BBQ N' Dippin' Sauce
6 oz. Beer
Optional: SMALL shake of Uncle Freds Texas Island Fire Spice

Place your thin sliced meat or fish in a bowl. Mix the above ingredients and pour over the meat. Let marinade for at least 4 hours, better the longer it marinades. Remove meat for mixture and process.

Nachos

Chips
8 oz. Shredded cheddar cheese
Small can refried beans

Put chips on a microwavable plate. Drop a spoon of beans on each chip. Add cheese to each chip. Microwave till cheese melts. Serve with Uncle Fred's South Texas Salza or Uncle Freds Habanero 150K Pepper Sauce Variations: add taco meat, guacamole sour cream or tomatoes to the chips. Yummy

Debbie's Spicy Mustard Batter

This recipe is good for fish, shrimp, or pork chops!

3-4 eggs
1 bottle Uncle Freds Hot N' Sweet Mustard
Contadina Italian Bread Crumbs

Beat the eggs in a medium bowl. Add enough mustard to the eggs to make a thin mixture. Dip the meat or fish in the mustard batter then dip in breadcrumbs. Fry in a shallow skillet for 3-5 minutes on each side. I find it is best if fried in Butter Crisco. Serve with Uncle Freds Habanero Cocktail Sauze or Uncle Freds BBQ N' Dippin' Sauce.

Debra's Spicy Potato Salad

6 medium red potatoes
1/2 cup mayonnaise
1/4 cup Uncle Freds Hot Sweet Chips
1/4 cupUncle Freds Hot N' Sweet Mustard
1 onion chopped
2 stalks celery chopped
4 oz. Sour cream
2 tbs Bacon bits
4-5 eggs

Boil potatoes and eggs till done. Chop into a medium-serving bowl. Add onion, celery, mayo, sweet chips (chopped), mustard, sour cream, and bacon bits. Season with Uncle Freds Island Spice.

Chili Con Queso

1 onion chopped
10 oz. Cheddar cheese
8-10 tablespoons Uncle Freds Hot South Texas Salza
2 tablespoons butter
6 oz. American cheese, cubed
1 (15 oz.) can chili (no beans)

Sauté onion in butter until soft. Add cheeses and cook over low heat until melted, stirring occasionally. Stir in Salza, then add chili. Serve with chips.

More recipes will be coming in the near future! If you have any you would like to have put here, E-mail me! I will put them in with credit.

BBQ Sauce Recipes

Neeely's Famous Memphis BBQs Pork Rib Recipe /w Sauce

Neely's Dry Rub: 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder 2 (about 4 pounds each) slabs beef spareribs 2 (about 3 pounds each) slabs pork spareribs 2 cups Neely's BBQ Dry Rub Neely's BBQ Sauce, recipe follows

For the rub:

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

For the ribs:

Rinse and dry ribs. Place on a clean cutting board and pull off the membrane, the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with 1/4 to 1/2 cup Neely's BBQ Rub. Wrap ribs and refrigerate for at least 8 hours so flavors can permeate. Preheat grill to 250 degrees F. using hickory and charcoal.

Use indirect heat and cook with the cover down.

Place ribs, meatier side down, on the grill away from the coals. Cook beef 2 hours, adding more coals as needed. Turn and cook for 45 minutes more, or until the ribs "bend" and the meat easily separates from the bone using a fork. Cook the pork ribs 3 hours. Turn and cook another hour, or until ribs bend. Remove from grill.

For dry ribs: Sprinkle extra Neely's BBQ seasoning over ribs, cut bones and serve.

For wet ribs: Coat ribs with Neely's BBQ sauce, cut and serve.

Neely's BBQ Sauce

2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard

In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently, for 1 hour 15 minutes. Yield: 3 1/2 cups

Remus's Kansas City Classic Sauce

1/4 teaspoon allspice
1/4 teaspoon cinnamon
1/4 teaspoon mace
1/4 teaspoon pepper
1/2 teaspoon curry powder
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 cup white vinegar
1/2 teaspoon hot pepper sauce
1 cup ketchup
1/3 cup dark molasses

Place all of the dry ingredients into a bowl. Add vinegar and stir. Add remaining ingredients and stir until mixture is thoroughly blended. This sauce may be served room temperature or heated. Yield: 2 cups

Reprinted with permission from The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs by Bruce Bjorkman. Published by Crossing Press.

Texas-Style Smokey BBQ Sauce

1/2 pound pickling spices
1 teaspoon whole cloves
1 medium onion, chopped
2 stalks celery, chopped
36 ounces ketchup
1/2 cup chili sauce
1 quart water
1/2 cup cider vinegar
1 tablespoon dry mustard
1/2 cup Worcestershire sauce
1/2 cup firmly packed light brown sugar
1/4 tablespoon garlic powder
1 tablespoon salt, to taste
1 tablespoon Tabasco or Louisana hot sauce
2 tablespoons lemon juice
2 tablespoons Liquid Smoke

Tie pickling spices and cloves loosely in cheesecloth bag. Combine all ingredients in a heavy pot; heat to a boil. Reduce heat and simmer slowly, about 1 1/2 hours. Remove from heat; cool partially. Remove spice bag. Pour mixture into blender and blend until smooth. Cover until ready to serve. Yield: 2 cups

Reprinted with permission from The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs by Bruce Bjorkman. Published by Crossing Press.

Microwave North Carolina-style Brunswick Stew Recipe

2 lbs broiler-fryer chicken
6 strips bacon
2 teaspoons instant minced onion
1 teaspoon salt
1/2 teaspoon garlic salt
4 beef bouillon cubes
2 chicken bouillon cubes
1/4 cup olive oil
1/2 teaspoon paprika
1 cup water
2 bay leaves
pinch of cinnamon
2 tablespoons brown sugar
1 small can (10 oz.) tomato paste
1 small can (10 oz.) tomato sauce
6 drops Texas Pete liquid hot sauce
1/4 teaspoon black pepper
1 10 oz. package frozen mixed vegetables
1 10 oz. package frozen sliced okra
pinch of allspice

Pre-fry the bacon and let cool and drain onto a paper towel, then crumble into bacon bits when hard and cold. In a 4-quart casserole, combine chicken, water, olive oil, instant minced onion, salt, bay leaves, Texas Pete, pepper, paprika, garlic salt, bouillon cubes, cinnamon, allspice, and the bacon bits. Microwave on HIGH for 7-10 minutes. Reduce power level to MEDIUM, and let cook 12-15 minutes longer, or until meat near bone is no longer pink, rearranging after half the time.

Remove and discard bay leaves. Remove chicken, set aside. Add remaining ingredients to pot liquor (cooking liquid). Re-cover. Microwave on HIGH for 12-15 minutes more, or until vegetables are tender, stirring 2-3 times or so. Meanwhile, remove chicken meat from skin and bones. Discard skin and bones. Cut meat into bite-size pieces. Stir into vegetables. Microwave on MEDIUM HIGH for 3-5 minutes, or until hot.

If you have any pre-cooked and/or leftover North Carolina-style barbecue up to half a pound (half a cup) of it, it is not just practical but preferable to add that to this recipe in place of the six slices of bacon.

Courtesy of Kent's North Carolina Barbecue Site

Piedmont-Lexington-style Sauce

1 1/2 cups white vinegar
1/2 cup ketchup
Salt, to taste
1/2 teaspoon cayenne
1/2 teaspoon crushed red pepper flakes
1 tablespoon sugar
1/2 cup water

Combine all ingredients in a saucepan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from heat and let stand until cool. Yield: 3 cups

Reprinted with permission from The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs by Bruce Bjorkman. Published by Crossing Press.

Memphis Magic BBQ Sauce

3 tablespoons butter
1/4 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 teaspoons sugar
1 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne
Dash Tabasco sauce

In a saucepan, melt the butter over medium heat. Add the onions and sauté for 6 to 8 minutes, or until the onions begin to turn golden. Stir in the remaining ingredients, reduce the heat to low, and cook until the mixture thickens, approximately 20 minutes. Stir frequently. Use the sauce warm. It keeps, refrigerated, for a couple of weeks. The center of mid-South barbecue, Memphis offers a range of sauces that take the high middle ground between Eastern and Western styles. Like this version, they are often medium-bodied mixtures, moderate in sweet, heat, and everything else except taste.

Courtesy of Cheryl and Bill Jamison of Cooking With the Jamisons, authors of Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue.

New Quick And Easy Recipes

Paula's Banana Pudding

3/4 cup sugar
2 tablespoons cornstarch
3 cups milk
4 egg yolks
1 teaspoon vanilla extract
2 ounces (1/2 stick) butter
3 medium bananas, sliced
1 (12-ounce box) vanilla wafers

For the meringue topping, optional:
3 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired. For the meringue topping, if using: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown

Banana Conconut Tapioca

1 tablespoon small pearl tapioca (not quick-cooking)
1 (14-ounce) can light unsweetened coconut milk
2 tablespoons coarsely chopped crystallized ginger
1/3 cup sugar
3 firm, ripe bananas
Garnish if desired: 1 tablespoon chopped crystallized ginger

In a small bowl soften tapioca in warm water to cover 1 hour. While tapioca is soaking, in a small saucepan cook coconut milk, ginger, and sugar over moderate heat, stirring, until sugar is dissolved. Remove pan from heat and let mixture stand 10 minutes.

Drain tapioca. Peel bananas and quarter lengthwise. Cut quarters into 1/2-inch pieces.

Heat coconut milk mixture over low heat and gently stir in tapioca and bananas. Cook pudding, stirring (be careful not to break up bananas), until thickened slightly and bananas are heated through, about 5 minutes, and cool. Divide pudding among 6 ramekins and chill, covered, until cold. Garnish pudding with crystallized ginger.

Key Lime Pie

Filling:

3 large egg yolks
1 (14-ounce) can sweetened condensed milk
2 teaspoons grated lime zest
1/2 cup freshly squeezed lime juice
1/2 cup heavy cream
1 prepared 9-inch graham cracker crust

Meringue:

4 egg whites
6 tablespoons sugar
1/2 teaspoon cornstarch
Pinch salt

Preheat the oven to 350 degrees F. In a medium bowl, whisk together the egg yolks and condensed milk. Stir in the lime zest, lime juice, and cream. Pour the filling into the crust and bake about 30 minutes or until firm. Remove pie from oven.

Meanwhile, in a medium bowl beat the egg whites until soft peaks form. In a second bowl, stir together the sugar, cornstarch, and salt. Add the sugar mixture, a little at a time, to the egg whites, beating between additions. Continue to beat until the sugar dissolves. Spoon the meringue over the hot pie filling. Torch the meringue to give it's golden color; or bake for 10 to 12 minutes. Serve pie warm or at room temperature

Coconut Fried Shrimp With Orange Dipping Sauce

Dipping Sauce:

1/2 cup orange marmalade
4 teaspoons rice wine vinegar
1/2 teaspoon crushed red pepper flakes
Peanut oil, for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
2/3 cup water
2 cups shredded sweetened coconut
1/2 cup bread crumbs
1 pound medium or large shrimp, peeled and deveined

Add all dipping sauce ingredients to a pot on a low temperature. Heat for 10 minutes, making sure you stir ingredients every few minutes. In a large, heavy pot, heat 2-inches of the peanut oil to 325 degrees F.

Meanwhile, in a large bowl, whisk together the flour, salt, and baking powder. Add the water and whisk until smooth. Let the batter stand for 15 minutes.

In a wide, shallow bowl, toss the coconut and bread crumbs together.

Put the shrimp into the batter. Remove the shrimp, 1 at a time, and dredge in the coconut mixture, pressing to help the coconut adhere. Fry the shrimp in batches in the hot oil for 1 to 2 minutes or until brown. Use a slotted spoon to transfer the shrimp to a baking sheet lined with paper towels. Serve the shrimp with the dipping sauce.

Grilled Shrimp With Citrus Dipping Sauce

1 cup rice, regular or instant, cooked according to package directions
2 pounds large or jumbo shrimp, peeled and deveined
Salt and freshly ground black pepper
2 tablespoons freshly chopped cilantro leaves
1 cup orange juice
2 tablespoons fresh lime juice
2 teaspoons minced fresh ginger
2 teaspoons cornstarch
1/2 teaspoon garlic powder
Cooking spray

Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of shrimp with salt and black pepper. Place shrimp on hot pan and cook 2 to 3 minutes per side, until bright pink and cooked through. Sprinkle shrimp with cilantro.

Meanwhile, in a small saucepan, whisk together orange juice, lime juice, ginger, cornstarch, and garlic. Set pan over medium heat and bring to a simmer. Simmer 2 minutes, until mixture thickens. Season, to taste, with salt and black pepper. Transfer sauce to a serving bowl. Serve 2/3 of the shrimp with the rice and dipping sauce on the side. Reserve remaining shrimp for wraps, if desired