One day till Mardi Gras, have you planned your special meal yet?
No, that’s okay, here are 2 dishes from top chef and T.V. personality
and New Orleans native Emeril Lagasse.

The Dishes:
Shrimp Creole and King Cake!

Recipe for Shrimp Creole!
Plump shrimp smothered in a smooth and decadent tomato
sauce seasoned with plenty of garlic, cayenne and hot sauce.
Ingredients:
1/2 cup of unsalted butter
1 cup of chopped onions
1 cup of chopped green peppers
1 cup of chopped celery
2 1/2 tsp. of salt
3/4 tsp. of cayenne pepper
2 cans of crushed tomatoes-(28 oz.)
1 Tbs. of chopped garlic
2 bay leaves
2 Tbs. of all-purpose flour
2 1/2 pound of deveined peeled medium shrimp
1 tsp. of Worcestershire sauce
1 tsp. of hot sauce
1/2 cup of chopped scallion greens
2 Tbs. of chopped fresh parsley
To make:
In a pot, melt butter over medium heat. Add the onions,
peppers, celery,1 tsp.of salt and 1/2 tsp. of cayenne; cook,
stirring, until vegetables soften, about 10 mins, Stir in tomatoes,
garlic, bay leaves and 1/2 tsp. of salt. Over medium-high bring to a
boil; reduce heat to medium-low.Simmer uncovered, 35 mins. stirring occasionally.
Whisk together flour and 1/4 cup of water. Add small amount of hot tomato sauce
to flour mixture; stir to blend. Whisk mixture back into tomato mixture in pot;
cook, stirring occasionally, until thickened slightly 4 to 6 mins. Season shrimp
with remaining salt and cayenne pepper. Add to the pot along with Worcester-
shire and hot sauce; cook stirring occasionally, over medium heat until shrimp
turn pink, 4 to 6 mins. Remove bay leaves. Stir in scallions and parsley.
Makes 8 servings, Calories per serving: 300.

Recipe for King Cake!
This cake is made with indulgent cream cheese–stuffed yeast bread finished
with a lemony glaze and festive sprinkles and it’s perfect for breakfast or after
dinner treat.
Ingredients:
1 clean empty 28 oz. can
1 package of hot roll mix, (16 oz.)
2 Tbs. of sugar
1 cup of hot water (120*F to 130*F)
2 eggs
2 Tbs. of butter at room temperature
3 Tbs. of lemon juice
1 tsp. of lemon zest, (grated)
1 tsp. of ground nutmeg
2 packages of cream cheese (leave on the counter to soften)
4 cups of confectioners’ sugar
1 oven-proof baby or pecan half (optional) *
3 Tbs. of milk
Purple, green and gold decorating sugars
To make:
Heat oven to 350*F. Coat baking sheet with cooking spray. Coat bottom
and halfway up outside of empty can with the spray; place in the center
of baking sheet. In bowl, combine roll mix and yeast packet (included)
with the sugar. Stir in water, 1 egg, butter, zest and nutmeg until dough
forms. On lightly floured surface, knead dough 5 mins. until smooth.
Cover with bowl; let rest 5 mins.
Step 2- Get out the mixer and low speed, beat cream cheese and 1 cup
of confectioners’ sugar until smooth. On lightly floured surface, roll out
dough to 28″ X 7″. Spread cream cheese lengthwise over bottom of dough
to within 1/2 ” of 1 long and 2 short edges. Brush water over dough edges;
fold top half over filling. Press edges to seal. Shape into ring around the can,
seam side down, leaving 1/2″ space between dough and can; press ends
together.
Step 3- Tuck King cake baby into ring from bottom. Cover; let rise until
doubled, about 30 mins. Beat remaining egg; brush over dough. Bake 25
mins. using pot holder, carefully remove can. Bake 10 mins. or until baked
through. Cool. Mix remaining confectioners’ sugar with milk and juice,
spread over cake. Sprinkle with regular sugar.
Enough for 10 servings. Calories per serving 245.
* King Baby- Look for an oven-proof king baby at Target stores or online
at Amazon.com.
* Cookie Sheets- Need larger than normal cookie sheets? Go to Bed, Bath
& Beyond and buy the cookie sheets from Emeril Lagasse’s line of cookware.

Sources:
* Emeril Lagasse, T.V. chef and Television personality
* The Food Network Magazine
* Bed, Bath and Beyond

Please pass this recipe on to friends, family and coworkers via Facebook,
TikTok, Instagram, Pinterest, Snapchat and Twitter.
You can also support this site by tapping on the donate button
and leaving a gratuity (tip) of $1, $2 or $5 or head to our store
(click buy recipes at the top of this blog) and purchase a recipe
or two.
Thank-You!