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2 Tbsp kosher salt
2 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 tsp dried thyme
¼ cup Hungarian sweet paprika
¼ tsp cayenne pepper
3 bay leaves, finely crushed (optional)

2 Tbsp fresh lemon juice
1 Tbsp Worcestershire sauce
2 Tbsp paprika
¼ bunch parsley, minced
1/8 tsp dried thyme
1 Tbsp ground black pepper
1 ½ tsp white pepper
2 dashes Tabasco hot sauce
1/8 tsp cayenne pepper
1 lb. unsalted butter, softened

15 – 20 large shrimp, peeled and deveined
2 Tbsp vegetable oil
1 to 2 Tbsp Creole Seasoning
¼ cup Worcestershire sauce
1 bunch chopped green onions

French bread for serving


MAKE THE CREOLE SEASONING: Mix all ingredients together in a small bowl. This makes about 2/3 cup. Reserve 1 – 2 Tbsp for this recipe and store the rest in a covered container for another time.

MAKE THE SEASONED BUTTER: Combine and process all ingredients, but not the butter, in a food processor. Place this mixture into a large mixing bowl. Add butter a little bit at a time, beating at low speed until well mixed. Chill covered in refrigerator. Divide butter into 2 or 3 chunks. Reserve one chunk for this recipe and freeze the others for another time.

PREPARE THE SHRIMP: Heat a large skillet over high heat; add oil. While pan is heating, toss and season shrimp liberally with the Creole Seasoning before adding shrimp to the skillet.
DO NOT MOVE SHRIMP FOR 30 - 40 SECONDS! Then stir the shrimp constantly until cooked through, about 2 minutes time. Add the Worcestershire and green onions, and then remove promptly from the heat. Add the Seasoned Butter chunk a little at a time, stirring quickly as you add the butter.

Serves 4 or 5 per serving. Use hot French Bread to soak up the sauce.


1 package yellow moist cake mix
1 package butterscotch instant pudding
2 eggs
1 cup water
1/2 cup rum

Mix all cake ingredients, pour batter into a buttered bundt pan, and follow the baking instructions on cake mix box. Allow cake to cool in pan at least 10 minutes, then remove from pan onto broil-safe plate or foil lined cookie sheet . Cool cake completely. Top with sifted powder sugar or do glaze recipe below.

1/2 cup dark brown sugar
1/4 cup softened butter
Sliced almonds (optional)

Mix glaze ingredients and spread over the cake top. Put cake under Hi Broil until glaze is bubbly and drips down sides of cake (takes only a minute so). Remove cake and cool.

Serves 12 or more.


1 pear, peeled and sliced into chunks
1 apple, peeled and sliced into chunks
1/2 lemon, fresh squeezed and mixed with 1 cup water
2 kiwi, peeled and sliced
red and green grapes, halved
1 orange, peeled and sliced into chunks
maraschino cherries, halved
jar cling peaches, sliced into chunks
strawberries, hulled and halved
bananas, peeled and sliced into chunks
1 can (20 oz) pineapple chunks in juice (reserve juice for sauce)

Note: Quickly dunk pear and apple chunks in lemon water to retard browning. Drain and discard lemon water. Combine pear and apple chunks with the remaining fruit in a large bowl.

Juice from pineapple can
½ cup peach preserves (or orange marmalade)
1 package of instant vanilla pudding
…Combine above in a small mixing bowl, beat 2 minutes. Drizzle over fruit and toss gently to coat with dressing. Cover and chill until ready to serve.