PAPA PAUL'S CREOLE AND CAJUN RECIPES
Papa Paul Millet met many people and enjoyed cooking for them and introducing them to the special flavors of Cajun seasoned foods. But Paul found that the seasoning products readily available contained more salt that he felt necessary and did not provide the flavor blend of spices he desired.
Listed below is a collection of Papa Paul's favorite recipes.
NEW ORLEANS BARBECUE SHRIMP
6 lbs. large fresh shrimp, heads on
6 sticks butter
2 bay leaves, crumbled
1 cup beer
5 cloves garlic, finely minced
1 tbsp. parsley, finely chopped
4 tsp. fresh black pepper
Preheat oven to 350°. Rinse shrimp in water and drain in colander. Combine all other ingredients in sauce pan and gently saute for 10 minutes. Place shrimp in shallow roasting pan and pour sauce over shrimp. Place pan in preheated oven and bake for 30 minutes, stirring occasionally. Serve in soup bowls with lots of French bread for dipping sauce. Serves 4.
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