STORM2K

Grilled Cajun Shrimp

20 medium-sized shrimp, peeled and devained.
CAJUN COATING MIX: 1 orange (juice of)
2 limes (juice of)
1 lemon (juice of)
1/3 cup of Dijon mustard
1 tsp. of Tabasco
1 tsp. chopped garlic
1 tsp. Worcestershire sauce
3 heaping TBS. dry jerk seasoning (Caribbean or Jamaican)
¼ cup Paprika
½ tsp. black pepper
½ tsp. cayenne pepper
1 tsp. cider vinegar
¼ cup olive oil

Make the Cajun coating mix by combining the above ingredients in their given order.
Mix well in a bowl. Preheat grill. Dip shrimp into the Cajun mix to coat evenly.
Place on hot grill and blacken each side (5 to 8 minutes= TOTAL grilling time).
Enjoy hot or cold with lemon.

Yummy Russ! Might have to try it this weekend!

THANKS RUSS!!!! YUMMY,( and seems to be a pretty healthy meal) BONUS!!

Smoked Cod and Potato Casserole

2 medium potatoes, peeled and thinly sliced
fresh ground black pepper to taste
1 tablespoon parsley, finely chopped
2 pounds smoked cod (break into large bite size pieces)
1 cup milk
1 egg beaten

Parboil and drain the potatoes. Grease a casserole dish and lay the potato slices in the bottom. Season with black pepper and parsley.
Top with smoked cod pieces and pour combined milk and egg mixture over the top.
Bake for 25 minutes at 350°F, Gas Mark 4).
Alternatively, place into a microwave oven on medium (60%) for 10 - 12 minutes.
Serve with slices of lemon and green salad.[/b]

Steamed Jam Pudding

4 oz butter
1/2 cup superfine (caster) sugar
1/2 teaspoon vanilla essence
2 eggs
1 1/2 cups self raising flour
pinch salt
1/4 cup milk
2 tablespoons raspbery jam

Cream butter, sugar and vanilla essence until light and fluffy. Add eggs, one at a time, beating well after each egg. Sift flour with salt and fold in alternatively with milk.
Grease a 6 or 7 cup pudding basinand spread jam in the base. Spoon in the pudding batter, cover basin with a square of buttered aluminium foil and place lid on top. If using a china basin, cover with two layers of waxed (greaseproof) paper, top with a layer of foil and tie on securely under rim of basin with string.
Place a round wire cake rack or inverted saucer in the base of a large saucepan of boiling water. Place pudding on this and make sure water comes half way up the sides of the basin. If not add more boiling water. Cover pan and steam for 2 hours. During cooking add boiling water to pan when necessary.
Invert onto serving dish and serve hot or warm with custard or cream.