LilSis and I did actually cook some of those fresh shrimp while I was up there. We were developing a signature shrimp recipe for Camp Dularge and we adapted this one from several recipes including one from Coco Marina, which I think they made quite famous. I had never had it before, but it sounded really good and different.
It’s a recipe with a sweet, salty, and spicy twang to it–sort of “islandy”, if you will. Okay, Steffi, you ready for this?
- 2 pounds medium uncooked shrimp, peeled
- 6 slices bacon fried crisp
- 2 T bacon drippings
- 1 stick butter
- 1 bunch green onions chopped
- 2 stalks celery chopped
- 3 cloves garlic chopped
- Juice of one half lemon
- 2 T Worcestershire
- 2 T Louisiana Hot Sauce
- 1 tsp . crushed red pepper
- 1 Large bottle Catalina dressing
- 1/4 Cup white wine
- ¼ Oz . Velveeta Cheese
- 2 oz . Cream cheese
- In large pan, fry 6 slices of bacon and remove to paper towel.
- Reserve 2 T drippings in pan.
- In same pan, saute butter, green onions, celery, and garlic.
- In large sauce pan, pour Catalina, add crumbled bacon, lemon juice, Worcestershire, hot sauce, wine and simmer until hot.
- Pour sauteed vegetables into the sauce pan.
- Add and melt both cheeses.
- Place shrimp in shallow baking dish or individual ramekins or baking dishes.
- Pour sauce over shrimp and bake at 400 degrees for 10-12 minutes, until bubbly.
- If you used a large baking dish, dish up into individual ramekins or bowls.
In large pan, fry 6 slices of bacon and remove to paper towel. Reserve 2 T drippings in pan.
In same pan, saute butter, green onions, celery, and garlic.
In large sauce pan, pour Catalina, add crumbled bacon, lemon juice, Worcestershire, hot sauce, wine and simmer until hot.
Pour sauteed vegetables into the sauce pan.
Add and melt both cheeses.
Place shrimp in shallow baking dish
or individual ramekins or baking dishes like these vintage mini Corning Ware baking dishes we found at the local antique mall. What a find! I was so excited! Do any of you have this pattern? Okay, back to cooking.
Pour sauce over shrimp and bake at 400 degrees for 10-12 minutes, until bubbly.
If you used a large baking dish, dish up into individual ramekins or bowls.
Serve with a fresh side salad and lots of warm French bread* used for dipping.
This is a good dish, but not quite the winner to be the signature dish for Camp Dularge. So, the search continues. Sounds like a recipe contest to me, ladies and gents!
*Now I’m going to let you in on a secret about French bread. All the local grocery stores here bake it daily, and it’s pretty good. BUT, over in Cajun Country around Breaux Bridge and Lafayette, the restaurants serve small, thin loves of French bread that has a light crust and it almost melts in your mouth. I have found a straight-off-the-shelf bread that runs a close second, and it is Pepperidge Farm Hot&Crusty Twin French. Follow the directions for sprinkling the crust with water and baking ONLY the recommended time and temp. Wrap in foil afterward to keep it just right for the meal.
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Until next time,
I am still your