MINI-MENUS: Put Mardi Gras on your table

Dirty Shrimp in Butter-Beer Sauce

2 lbs. shrimp, shelled and deveined

4 Tbsp. butter

2 tsp. garlic, minced

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. cayenne pepper

1/2 tsp. crushed red pepper flakes

1/2 tsp. salt, to taste

1/2 tsp. black pepper, to taste

1/2 cup beer

Sauté garlic and herbs in butter until garlic is slightly browned. Add shrimp, stirring constantly, until shrimp are pink and done.

Pour in beer, simmer 1 minute more, and serve. Makes 4-6 servings.

Mardi Gras Dirty Rice

1 Tbsp. oil

1 medium red bell pepper, thinly sliced

1 medium yellow bell pepper, thinly sliced

1 lb. bulk pork sausage

1 pkg. dirty rice mix  

2 1/2 cups water 

Heat oil in a large skillet on medium-high heat. Add the bell peppers; cook and stir for 3-5 minutes, or until tender-crisp. Remove from skillet.

Add sausage to the skillet; cook and stir for 5 minutes, or until no longer pink.

Stir in the rice mix and water. Bring to a boil. Reduce the heat to low; cover and simmer for 20 minutes. Return the bell peppers to the skillet. Cover and cook for 5 minutes longer, or until the rice is tender.

Remove from heat. Let stand 5 minutes. Makes 6 servings.

New Orleans Bread Pudding

1 loaf stale French bread

1 cup raisins

2 cups milk

3 eggs, beaten

 1/2 cup melted butter

1 tsp. vanilla

1/4 tsp. salt

1 Tbsp. cinnamon

1/2 cup brown sugar

Preheat oven to 350.

Rip the bread into small pieces. Place in a mixing bowl and cover with milk, letting it soak for 20 minutes. Mash the bread into a consistent texture with no chunks

Add eggs, vanilla, cinnamon, sugar, raisins, butter and salt and mix well. Pour into a buttered nine-inch square baking pan and bake for about 45 minutes, until browned on top and set in center. Makes 6 servings.