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Marcie's Pralines
(in New Orleans, pronounced prah-lines)
Courtesy of Marcie Lemoine
1 cup white sugar
1 cup brown sugar (I use light brown or a half and half mixture of
light and dark)
2/3 cup evaporated milk
1 heaping cup pecans
2 Tbsp. butter
1 tsp. vanilla
Put down a double layer of wax paper and butter it. Mix the sugars
and milk. Cook over medium heat until the mixture thickens and
comes to the soft ball stage. Turn off the heat. Add pecans, butter
and vanilla. Beat until it starts to loose it's glossiness, then
drop by spoonfuls onto the wax paper. It will probably take you a
few tries to get the consistency right. If you don't beat it enough
they won't hold their shape. If you beat it too much, they get hard
before you can get them on the paper. Once you've done it a few
times it becomes a lot easier.
The recipe makes about 12-15 pralines. If I want to make more than
that I have to make multiple batches. Otherwise, the consistency
will be too thick by the end.
Note from
Jean: these are the best
I've ever had!
New Orleans Shrimp
Courtesy of Laurie Locke
1 cup butter
1/3 cup Worcestershire sauce
˝ tsp. black pepper
˝ tsp. cayenne pepper
2 to 3 garlic cloves, crushed
1 tsp. whole rosemary leaves
˝ tsp. celery salt
1 Tbsp. olive oil
3 lbs. large raw shrimp in the shell, heads removed
In saucepan,
combine all ingredients except shrimp. Simmer 10 to 15 minutes.
Cool slightly. Place shrimp in rectangular shallow casserole dish
and pour sauce over them. Cover and marinate in refrigerator at
least 2 hours to increase the flavor. Bake in 400-degree oven for
15 minutes. Serve on large, deep platter with the sauce. If you
serve French bread, dip it in the sauce for extra yum.
Note from Jean:
have finger bowls or paper towels or damp cloth handy—messy but
absolutely delicious!
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