Happy Fat Tuesday! And enjoy these, my go-to Mardi Gras recipes, which come courtesy of my Louisiana kin . . . .
CREOLE BARBECUED SHRIMP
Wash 5 lbs. whole shrimp (with shells on) and drain on newspaper for one hour. Lay shrimp in glass pan or broiler pan. Pour black pepper on top, making a 1/8th inch layer. Cut 7 sticks butter into small pieces and layer on top of pepper. Bake at 350 degrees for 45 minutes. Stir every 15 minutes. Serve with French bread for dipping into butter, and eat shrimp right out of the pan.
GERALDINE’S DIRTY RICE
1 (12-oz.) pkg. bulk hot sausage
6-8 chopped green onions
1 stick butter
1 (7-oz.) pkg. herbed rice mix
Salt, pepper and garlic salt to taste
1 bouillon cube
1 small can mushrooms, drained and liquid reserved
Brown and drain sausage. Saute onion in butter. Empty rice mix into saucepan, adding sausage, sautéed onion, butter, seasonings, bouillon cube and mushrooms. Add water according to rice mix package directions, substituting mushroom liquid for some of the water. Cover tightly and simmer 20-25 minutes.
FABOL'S CURRIED FRUIT BAKE
1 large can cling peaches
1 large can pineapple slices
1 large can pear halves
Small jar maraschino cherries, cut in half
Pitted dark Bing cherries
1 can grapes
Cut fruit into bite-sized pieces. Drain and dry on paper towels. Arrange in 1½ quart casserole. Meanwhile, combine and cook 15-20 minutes:
½ cup butter
¾ cup light brown sugar, packed
4 tsps. curry powder
½ cup Karo syrup
Spoon butter mixture over fruit in casserole. Bake at 325 degrees for 30 minutes. Cool and refrigerate overnight to allow spices to penetrate. Reheat before serving over ham.