Tuesday, July 21, 2015

Cajun Shrimp Skillet

Cajun Shrimp Skillet

I make this dish with Andouille sausage.  It tastes great!


3 tablespoons unsalted butter
1 cup sliced red bell pepper
1/2 cup sliced red onion
3 cloves garlic, minced
1 pound large fresh shrimp, peeled and deveined
1 pint yellow cherry tomatoes, halved
1 cup beef broth
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Cajun seasoning
1 teaspoon ground black pepper

Andouille sausage, sliced (optional)
Hot cooked rice
Garnish: sliced green onions


In a large skillet, melt butter over medium-high heat.  Add bell pepper and onion; cook, stirring occasionally for 4 to 5 minutes or until tender.  Add garlic; cook for 1 minute.

Stir in shrimp and next 5 ingredients; cook, stirring occasiionally for 5 minutes or until shrimp are pink and firm.

Serve over rice and garnish with sliced green onion.

4 to 6 servings

Wednesday, July 1, 2015

Tomato Bruschetta

Tomato Bruschetta
Recipe submitted by Ronnette Peters Megrey

I love this tomato Bruschetta recipe!


4 pounds Roma tomatoes, diced
2/3 cup best quality extra virgin olive oil
Coarse salt and freshly ground pepper
2 garlic cloves, peeled, crushed and finely diced
1 large red onion, quartered and thinly diced
2 cups fresh basil leaves, chopped fine

Toasted baguette
Olive oil


Mix all ingredients well and refrigerate.  When ready to serve, make toasted baguette slices.

Toasted Baguette Recipe:

Preheat the oven to 400 degrees.

Slice the baguette diagonally into 1/4-inch slices.  Place the slices on a baking sheet. Brush each slice with olive oil and sprinkle with salt and pepper.

Bake the toast for 15 to 20 minutes or until they are crisp and browned.  Serve at room temperature.

Recipe submitted by Ronnette Peters Megrey

Looking for another baguette or cracker topping?  Try this perfect match for the tomato bruschetta.  Green Olive Tapenade.