Paula Deen Double Rum Cake Recipe Recipe For Shrimp Recipe For Shrimp

PAULA DEEN'S FIERY CAJUN SHRIMP

Steps:

• Preheat the oven to 400 degrees F.
• Stir together the butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic, and salt. Pour half this mixture into a large heatproof dish.
• Layer half the shrimp and half the lemon slices in the dish; then form a second layer with the remaining shrimp and lemon slices, and pour remaining sauce into the dish.
• Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.

PAULA DEEN'S MCCALL'S PLANTATION SHRIMP SALAD

Steps:

• Boil shrimp in water, to cover, with shrimp seasoning just until pink.
• Drain and reserve the shrimp boil water.
• Chop shrimp into bite-size chunks, put on paper towels; set aside to cool.
• In the reserved water, boil the rice according to package instructions until tender, drain and set aside.
• Add the onion, olives, and black pepper, to taste, to the rice.
• Then stir in the mayonnaise.
• Add the cooled, dry shrimp last.
• Toss and serve.

SHRIMP & CRAB AU GRATIN BY PAULA DEEN

Steps:

• Melt butter in saucepan over low heat. Stir in flour and cook for 1 minute, stirring constantly. Slowly add the milk, stirring with whisk to remove all lumps. Cook for 2 more minutes.
• Add the wine, lemon juice, salt, black pepper & cayenne pepper, stirring well. Continue to cook until smooth and thickened.
• Remove from heat.
• In separate pan bring 2 cups water & 1/2 teaspoons salt to boil. Add shrimp, return to boil; cook for 1 minute. Drain immediately and rough chop.
• Place roughly chopped shrimp and cleaned crab meat in large bowl. Toss with hands to mix completely taking care not to break up crab meats.
• Pour sauce over the seafood. Gently fold using large spoon or spatula.
• Spray 8-inch dish and pour mixture into the dish. Top with grated cheese, making sure to completely cover the seafood mixture.
• Bake uncovered in preheated 350º oven for 25-30 minutes or until bubbly.

DOUBLE RUM CAKE

Steps:

• Preheat oven to 325.
• Liberally spray a non-stick 2 quart Bundt pan with vegetable oil cooking spray.
• Using an electric mixer at low speed, blend the cake mix, pudding mix, rum, oil and 1/2 c water.
• Add the eggs one at a time, beating well after each addition.
• Evenly distribute the pecans in the bottom of prepared bundt pan.
• Pour the batter on top of the pecans.
• Bake 50-55 minutes until a knife inserted an inch from the center comes out clean.
• Do not remove the cake from pan.
• Make the rum syrup:.
• In a small saucepan, bring the sugar, margarine, rum and 1/4 c water to a boil and cook for 3 minutes.
• With a fork, make holes in the top of the cake.
• Pour the syrup over the cake and let sit for 30 minutes while the syrup is absorbed.
• Invert the pan onto a serving plate.
• Allow it to sit for several minutes.
• The cake will loosen from the pan.

PAULA DEEN'S LEMON SHRIMP COCKTAIL SAUCE

Steps:

• Combine all ingredients and chill before serving.
• Serve with cold shrimp, crab claws, or raw oysters.

RUM CAKE

Steps:

• Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan. Sprinkle nuts over bottom of pan. Mix remaining ingredients together. Pour batter over nuts. Bake for 1 hour. Cool.
• Invert on service plate. Prick top with fork or toothpick. Drizzle and smooth glaze evenly over top and sides. Allow cake to absorb glaze. Use all the glaze.
• Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat; stir in rum.