1 Large Red Bell Pepper
8 oz. Cream Cheese
2 tsp. Tony Chachere's Creole More Spice
½ cup Green Onion, chopped
2 cups Boiled Shrimp, Peel and Veined
- 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
4 Boneless, Skinless Chicken Breasts, cubed
1/2 lb bacon, thin sliced
Tony Chachere's Praline Marinade
4 Tb Melted Butter
1 cup Toasted Pecans
Tony Chachere's More Spice