Lap’s BBQ Shrimp and Creole Pecan Pie

15 – 20 Head on Shrimp
Chopped Bacon (3 Slices)
¼ Tsp. Basil Leaves
¼ lb. of Butter
¼ Tsp. Thyme Leaves
¼ lb. of Margarine
1 Tsp. Oregano
3 Tbsp. of Dijon Mustard
1 Tbsp. of Minced Garlic
1 ½ Tsp of Chili Powder
2 Tbsp. of Tony’s Chachere’s Seasoning or Old Bay
½ Tsp. of Tabasco

Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with Creole seasoning. Refrigerate the shrimp while making the butter base.

Pan Fry Bacon until crisp and set aside.

In pan, melt butter and margarine on low heat.

When butter and margarine has melted, stir in remaining ingredients. Let this simmer for 5 minutes.

Continue to stir often to create the butter base. Add shrimp.

Sautee shrimp in the butter base.

Serve with sliced French Bread.

INGREDIENTS: Creole Pecan Pie
1 Cup of Sugar
2 oz. of Butter
1 Cup of Karo Light Syrup
4 oz. Cream Cheese
3 Eggs
1 Cup Whole Pecans
1 Cup of Chocolate Chips
1 Cup of chopped Pecans
1 Tsp of Vanilla Extract
Fudge Chocolate Sauce
1 pie crust

While still in its wrapping or packaging, place cream cheese in room temperature for 1 hour or until soft.

Pre-heat oven to 350 degrees.

Mix sugar, syrup, eggs, chocolate chips, vanilla, butter, whole and chopped pecan and set aside.

Shread soft cream cheese on top of crust and top with mixture.

Bake for 55 minutes until firm. If pecan begin to brown, cover with foil.

Lap’s Grocery and Grill 
1595 Battleship Parkway
Spanish Fort, Al
(251) 626-0045
Hours: 6 a.m. – 10 p.m.

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