Cosmic Cajun New Orleans Style Bar B Que Shrimp

A Stovetop Delight That Could Make You Want To Eat Your Bowl!    (Or, at least, lick it)

 This recipe will serve you and you're sweetie...

1 lbs lg Gulf Shrimp

1 Stick of Butter

1/4 cup Olive oil

2 tsp Cosmic Cajun Universal Seasoning

1/4 cup Bell Pepper, chopped fine

1 Tbsp parsley, chopped fine

3 toes of Garlic, whole, skinned   (dat's 3 cloves for those of you from somewheres beside Louisiana)

2 tsp Worchestershire Sauce

Juice of 1/2 lemon

Melt the butter in an iron skillet or deep frying pan. When liquid, add the olive oil, Worchestershire Sauce  and CCUS. Sprinkle in the parsley and the lemon juice. Stir to blend well.

When simmering again, add garlic and bell pepper. Cook to soften, not brown.

Add the shrimp. Toss the shrimp well to coat in the juices. Place a top on the pot and cook about 3- 5 minutes, stirring occassionally  to evenly cook the shrimp. When the shrimp are pink, remove from the heat and allow to sit with the top on for another 2 minutes or so.

While the shrimp are reaching perfection, warm slightly the French Bread you bought this afternoon so you'll have something to soak up the juices with...

That is much more socially acceptable than licking the bowl!

Cosmic Bloody Marys

ingredients:

12 ounce can of Vegetable Juice

1 heaping tsp Cosmic Cajun Universal Seasoning

1/2 tsp Celery Salt

1 tsp Worchestershire Sauce

4-6 dashes Tabasco Pepper Sauce
Healthy squeeze of a lemon
Favorite Vodka
Favorite Garnishes
OPTIONAL
1/8 cup beef boullion


Blend first 6 ingredients well in a pitcher.
(Adding the boullion is totally optional. If you've got some handy, try it, but it definitely produces a different flavor.)
Wet the rim of some beautiful glasses with lemon and dip into Cosmic Cajun Universal Seasoning.
Fill glass with ice. Add Vodka to taste. Pour Cosmic Bloody Mary mixture over ice. Garnish with favorites...I love olives, pickled green beans, pickled okra, slice of lemon and tender celery - With all of that in the glass, it's a Sunday Brunch appetizer!

Red Beans are so simple with Cosmic Cajun!

2 lbs of dried Kidney / Red Beans
1 1/2 Tbsp Cosmic Cajun Universal Seasoning
1 Tbsp Celery Flakes
1 Tbsp Parsley flakes
1 Tbsp Olive Oil
1/2 to 2 lbs smoked sausage or ham seasoning (less meat for less fat)
Water
1 Chicken Boullion cube, dissolved
1 tsp Sea Salt or to taste (be careful -your meat and the bouillion cube have salt in them)

Wash the beans and then cover with 3 inches of water and olive oil  in a pot.
(Soak over night if you are not cooking in a crock pot - this will speed up the cooking of the beans; this step is not necessary if you are using the slow cooker.)
Put your meat in the crock/cooker and turn on the heat, allowing the meat to start producing some oils.
Pour the beans and water and dissolved boullion cube into the crock/cooker; add the CCUS, sea salt, parsley flakes and celery flakes. Stir to blend.
Cover pot and allow to cook until beans are soft or as desired. If you like your beans creamy, take a few out, mash them and add them back to the pot, mixing well.
Serve over Rice.
Beans freeze well and, I think, usually taste even better the second time they are heated up!
You can use the left overs to make Red Beans and Rice Balls... finely chop some celery and onion, blend with red beans and rice, roll the blend into 1-2 inch balls, dip into egg wash, roll in unseasoned breadcrumbs and sprinkle lightly with Cosmic Cajun then drop in pan of hot oil or deep fry! YUMMY appetizers!