Serve 8 to 12
Pounds Jumbo, peeled and deveined shrimp
3 Tablespoons of olive oil
1 tablespoon of butter or margarine
2 cup finely chopped onions
1 cup finely chopped bell pepper
1 cup finely chopped celery
¼ cup finely chopped parsley
1 tablespoon minced garlic
1 tablespoon lemon juice
Salt & black pepper to taste ½ teaspoon Cayenne pepper
2 tablespoons Frank’s Louisiana Hot Sauce
Over medium heat, heat the olive oil and onions, celery, bell pepper and sauté until tender. Add the parsley, garlic, and then lemon juice. Add the shrimp and dry seasonings, then add 1 tablespoon of butter as it melts stir in the Louisiana hot sauce and cook shrimp until opaque - do not overcook.
Serving suggestions: Serve over rice or grits.
Spicy Pimento Cheese Spread
2 Cups grated sharp cheddar cheese
8 ounces softened cream cheese ¼ cup of mayonnaise
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon onion powder
1 teaspoon of Worcestershire sauce
1 teaspoon Frank’s Louisiana Hot Sauce
½ teaspoon Dijon Mustard
1 (4 ounce jar) of drained chopped pimentos
Optional 1 chopped seeded jalapeno pepper
Salt & Pepper to Taste
In a bowl mix together all ingredients.
Mix well. Refrigerate until ready to serve.
Serving suggestions: Assorted variety of crackers.