Weekend Report (part II)

Chili-Garlic Shrimp
1 pound peeled and deveined fresh large shrimp
1.6-ounce package Buffalo wing seasoning
5 tablespoons unsalted butter
2 teaspoons bottled minced garlic
1/4 teaspoon (or more, to taste) red pepper flakes
1/4 cup coarsely chopped fresh cilantro
2 teaspoons lime juice
Lime wedges (optional)

Rinse shrimp with cold water, drain and pat dry with paper towels. Combine shrimp and Buffalo wing seasoning in a large plastic bag and shake to coat evenly. Set aside. In a large skillet over medium heat, combine butter, garlic and red pepper flakes. When butter has melted, increase heat to medium-high, being careful not to burn butter or garlic.

Add the shrimp when the butter begins to pop and sizzle. Cook and stir 4-5 minutes, or until shrimp is opaque and cooked through. Be careful not to overcook.

Remove from heat and stir in cilantro and juice. If desired, garnish with lime wedges. Serve hot.
Makes 4 servings.


Creole Curly Fries
2 tablespoons extra-virgin olive oil
1 tablespoon Cajun seasoning
1 teaspoon salt
Half of a 28-ounce bag frozen curly french fries
Jarred chili sauce, for dipping

Preheat the oven to broil. Line a baking sheet or broiler pan with aluminum foil.
In a small bowl, whisk together the olive oil, Cajun seasoning and salt.

In a large bowl, combine the fries and oil mixture. Toss to coat evenly, then spread the fries in a single layer on the baking sheet. Place the pan 6 inches from the broiler and cook for 9-11 minutes, turning the fries over halfway through baking.

Serve fries immediately with chili sauce.
Makes 4 servings.



Shore Is Good Seafood Dip
Recipe by Paula Deen

2 tablespoons butter
1 medium green bell pepper, diced
1 medium onion, diced
2 stalks celery, diced
1/2 of a 10 3/4-ounce can cream of shrimp soup (discard top half and use bottom part of soup)
1 cup mayonnaise
1/2 pound freshly grated Parmesan
1 (6-ounce) can crabmeat, picked free of any broken shells, drained
6 ounces shrimp, fresh or canned, drained
1/2 teaspoon white pepper

Preheat oven to 325 degrees F.

Melt the butter in a skillet over medium heat. Add the bell pepper, onion, and celery and saute for 2 minutes. In a bowl, combine the soup, mayonnaise, Parmesan, crabmeat, shrimp, and pepper. Stir the sauteed vegetables into the seafood mixture and spoon this mixture into a lightly greased 8 by 11-inch casserole dish. Bake for 30 minutes.

Serve with toast points or crackers.