Angela and I united to concoct a delicious meal last weekend - BBQ Shrimp and Bread Pudding! The BBQ shrimp came from Folse's Encyclopedia of Cajun & Creole Cuisine while the bread pudding was found in Best of the Best Louisiana Cookbook - La Bonne Louisiane. Folse's book explains:
"Barbecued shrimp first made its debut at Pascal Manale Restaurant on Napoleon Avenue in New Orleans. The original owner of this restaurant served this wonderful garlic and herb shrimp to his friends who would visit the restaurant each week to participate in a poker game."
ingredients
jumbo shrimp
herbed-butter sauce
soaking jumbo shrimp
Barbecued Shrimp Tangipahoa
BREAD PUDDING
This yummy bread pudding only lasted a few days in our kitchen.
before
after
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