South Pecan

Recipes

Jazz up South Pecan Pie

Cajun Mushroom

INGREDIENTS

115 gm butter

1 cup finelly minced garlic

1 cup finely minced shallots

500 gm sliced Shitake and button mushroons

1 cup finely minced parsley

4 tsp Cajun Spices

1 cup dry white wine

METHOD

Combine Shitake and button mushrooms. Slice them uniformly and mix well Heat butter ina large skillet and melt it Add the Cajun Spices, garlic, and shaloots, then saute them over medium heat until they turn soft. Raise the heat to high and deglaze with the wine. Then add the mushrooms and continue cooking until they are cooked well. Remove from the heat and add the parsley. Serve hot.
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Bardecued Shrimp

INGREDIENTS

500 gm shrimp,peeled, deveined (with tail left on the body)

6 tbsp cold butter, cut into pieces

2 tsp ground black pepper

1 tsp Cajun spice mix

1 tsp Worcestershire sauce

1 tsp chopped garlic

2 tbsp fresh lemon juice

8 slices of French bread

METHOD

In a saute pan place three tablespoons of butter Worcestershire sauce, shrimps,garlic, black pepper and Cajun spice mix Quickly saute the Shrimp for one minute and then add the two table spoons of lemon juice, Cook until shirmp are fully cooked and remove from the heat. Now add the three remaining tablespoons of butter and allow it to melt in the pan, forming a sauce. Serve the shrimp in a bowl and pour the sauce over the shrimp. Serve it with sliced French bread for dipping into the auce.
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Beautiful to behold, better to eat

Summer harvest linguine

INGREDIENTS

2 tbsp each:olive oil, butter

1 cloves garlic, crushed

1 medium onion, chopped

1 tsp salt

1 bay leaf

1 medium eggplant, cut into 1-ince cubes

500 gm mushrooms, chopped

4 tomatoes chopped

1 large red or yellow bell pepper, seeded,chopped

1 cup fresh basil, chopped

1 cup tomato paste

4 black oil-cured oilves, pitted, finely chopped

1 Large zucchini, grated

1 cup red wine

1 cup finely chopped parsley

1 tsp freshly grated Parmesan

500 gm linguine pasta, cooked

METHOD

Heat the oilve oil and butter ina large, heavy skillet over medium high heat. Add garlic, onion, one teaspoon of the salt and bay leaf.Cook it by stirring, until onions become translucent for about five minutes. Stir in eggplant of salt.Cook by stirring occasionally, until eggplant begins to soften. Stir in tomatoes, bell pepper, basil leaves and tomato paste by mixing well. Lower the heat to simmer and cover. Cook for 10 minutes. Stir in olives,zucchini, wine,parsley and pepper and cover. Cook for 15 minutes until falvours come togeather.Stir in the Parmesan cheese. Serve with linguine pasta.