 |
PAPA SHRIMP
|
1. Wash about two pounds of good sized shrimp, peel the heads
and leave the shell on.
2. Arrange shrimp on a large cookie-sheet (make sure the
cookie-sheet has four sides so you don't spill the good stuff).
3. Drizzle shrimp liberally with olive oil.
4. Sprinkle about 1/2 a cup of lemon juice and a little less
Worcestershire sauce over shrimp.
5. Salt well, pepper better.
6. Dash of Tabasco sauce (I like to use more).
7. Cut one stick of butter into small chips and place evenly
over shrimp.
8. Set cookie-sheet on the low-shelf in the broiler.
9. Broil shrimp about 14 minutes (times may vary depending on
oven and size of the shrimp).
10. If the shrimp begin to brown, flip them over with a spatula.
11. Serve with warm, fresh French Bread to sop up pan
juices...Delicious! Set in the middle of the table and let the
feeding begin!
Deer Camp Pork Chops
'This recipe is pretty simple, and for the amount of time it
takes to prepare, you can't beat it! Perfect for when you return
to camp in the evenings and have stuff to do before dinner (like
skinning a big buck!). Start the meal, take care of your chores,
and come back and eat!'
1. Mix two big tablespoons of Catsup and Cooking Oil together.
2. Add one tablespoon each of Worcestershire Sauce, Lemon Juice
and Soy Sauce (I also add one tablespoon of Tabasco sauce, but
know your guests and their tastes first!).
3. Mix all ingredients together.
4. Salt and pepper to taste approx three pork chops (about a
3/4' thick).
5. Place pork chops in a baking dish and spread half of the
mixture (above) over the chops.
6. Bake pork chops uncovered for about 30 minutes at 350
degrees.
7. Flip the pork chops over and pour the balance of the mixture
over them.
8. Cook chops for another 30 minutes.
9. Let cool and enjoy!
Note: I like to serve this over white rice, using a big spoon to
pour the pan juices over the chops and rice. Sometimes I also
add a sliced onion to the mix after I flip the chops the first
time.
Diane's Smothered Deer Sausage and
Gravy
"This recipe was emailed to us by a friend of ours from
Louisiana, so you KNOW it's gonna be good! Thanks Mandy!"
1st and foremost “Cook some rice!” (as all the Cajun’s say)
1 tablespoon olive oil or
vegetable oil
2 lb. smoked deer sausage (cut into approx. 2" links)
1 cup chopped onions
1 to 2 tbsp.
worcestershire sauce
1 can
chicken broth
1 to 2 tbsp ketchup for color and taste (you can add more as you
cook the gravy down, that's up to you, I use more..)
1 to 2 tsp powdered roux (as needed to thicken gravy as desired)
**Optional: splash of cooking wine
1)Brown sausage in olive oil/veg. oil
2)Add onions and cook until they are clear
3)Add ½ can of chicken broth and simmer for about ten minutes
4)Add worcestershire, ketchup and powdered roux (and
wine-optional)
5)Cover and cook on low for 30 minutes. Continue adding chicken
broth and some water if needed (ketchup too if you desire)
periodically during the 30 minutes so gravy does not cook down
too much. Serve over rice.