Two Southern Comfort Foods

Cajun Shrimp and Cucumber

1 pound raw shrimp, peeled, tail off (45-50 count)
2 teaspoon extra-virgin olive oil
4 teaspoon Cajun seasoning (one of your favorites)
4 teaspoon Southern Comfort Fiery Pepper
Salt
Pepper
1 English (seedless) cucumber, sliced into rounds
½ cup sour cream
Paprika

Marinate the shrimp in the olive oil, Cajun seasoning, Southern Comfort Fiery Pepper for 10 minutes. Saute in a hot pan until cooked through and just pink/opaque in color. Season to taste with salt and pepper. Prepare cucumber by slicing it into thin rounds. Place a dollop of sour cream on the cucumber and top with a cooked shrimp. Garnish with a dusting of paprika.

Serves 10 - 12.

Southern Comfort Cake

1 (18 1/2 oz.) box yellow cake mix
1 (3 1/4 oz.) package instant vanilla pudding mix
1/2 cup Southern Comfort
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1 cup pecans or walnuts, chopped
Glaze:
4 tbsp. butter
1/8 cup water
1/2 cup granulated sugar
1/4 cup Southern Comfort

Preheat oven to 325ºF. Combine cake ingredients in a large bowl and beat at medium speed for 2 minutes. Pour into a greased and floured 10-inch tube or 12-cup Bundt pan. Bake for one hour or until toothpick inserted in center comes out clean. Cool on wire rack.

To make glaze, melt butter in saucepan. Stir in water and sugar. Boil three minutes, stirring constantly. Remove from heat and stir in Southern Comfort. Invert cake on serving plate; prick top with fork and drizzle half of glaze evenly over top and sides. After cake has cooled, reheat remainder of glaze and brush evenly over cake. Dust with sifted powdered sugar just before serving. Makes 12 servings.

Edited by Patricia D. Sherman

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