2 cups fajita vegetables (red & green peppers plus onions)
1/2 cup flour
1/2 cup sugar
2 cans whole kernel corn
2 cans of cream corn
1 tbls salt
1 tbls pepper
1 tbls Bonterra's Buffalo Seasoning
1 4oz jar pimientos
6 eggs
1/2 cup sweet evaporated milk
Sauteed Shrimp-
1 lb small shrimp
3 tbls Bonterra's Buffalo Seasoning
1 tbls garlic
1 tbls butter
Instructions
Corn Pone- Mix all ingredients together and bake in oven at 375 degrees for 45 minutes.
Sauteed Shrimp- Melt butter in a pan. When butter is hot, toss in shrimp, followed by the garlic and Bonterra’s Buffalo Seasoning mix – sauté.
Mix-
1 fresh chopped jalapeno pepper
1 tablespoon Tabasco
1 tablespoon white Lea and Perrins chicken marinade
Finalé-
Combine the baked corn pone, the Sautéed Shrimp and the mix and you have Chef Steve Howard’s Cajun Delight.
Originally Submitted
9/30/2009
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