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serves 12
INGREDIENTS
1 Large Red Bell Pepper
8 oz. Cream Cheese
2 tsp. Tony Chachere's Creole More Spice
½ cup Green Onion, chopped
Assorted Crackers
2 cups Boiled Shrimp, Peel and Veined
PROCEDURE
- Place pepper on an open flame and char skin on all sides.
- Place in a bowl and cover to sweat. After two minutes or so, remove charred skin, stem and seeds.
- Place in a food processor with cream cheese. Blend well.
- Season with More Spice. Stir in Green onion. Serve with shrimp and crackers to dip.
Praline Bacon Wraps
serves 12
INGREDIENTS
4 Boneless, Skinless Chicken Breasts, cubed
1/2 lb bacon, thin sliced
Bamboo Skewers
Tony Chachereʼs Praline Marinade
4 Tb Melted Butter
1 cup Toasted Pecans
Tony Chachere's More Spice
PROCEDURE
- Wrap each cube of chicken with a small strip of bacon, and secure with a bamboo skewer.
- Lay in two sheet pans.
- In a small bowl, combine 1 and 1/2 cups of marinade with butter.
- Pour over skewers and let marinade one hour.
- Broil in oven turning occasionally until cooked through, crispy and browned.
- Sprinkle with pecans and Creole Seasoning and serve.
