Creole Pepper Shrimp Dip & Praline Bacon Wraps - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Creole Pepper Shrimp Dip & Praline Bacon Wraps

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.
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