Adeline Herb/Spice Recipe - Posted Nov 1, 1999

DELICIOUS RECIPES FOR HERB/SPICE
Posted November 1, 1999

Bronzed Fish

Wash the fish and coat with Only In New Orleans' Herb/Spice on both sides. Heat oil in skillet. Cook fish approximately 2-3 minutes on each side until the seasoning is crusty (not burned) and fish is cooked. Top fish with sauteed pecans or almonds in butter, or simply lemon and tartar sauce.

BBQ Shrimp

Melt 1/4 cup butter or margarine in 10-12 inch pot. Add 1 pound of 25 count shrimp with the head left on. Stir, cover shrimp with Only In New Orleans' Herb/Spice, and stir again. Sprinkle again with Only In New Orleans' Herb/Spice and turn shrimp over (shrimp should be coated on both sides, if not add more mix). Continue to cook shrimp until pink. There is a slight parting of the shell from the shrimp. Add some Sauterne (white wine) and cook till it ceases to bubble.

Lisa's New Potatoes

Wash and quarter small new potatoes. Bake until soft with low-fat butter substitute and sprinkle with Only In New Orleans' Herb/Spice. Try It!