Bourbon Street Bars Recipes

BOURBON STREET BALLS WITH PECANS

Steps:

• Roughly chop 4 cups pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.
• Combine the finely ground pecans, vanilla wafers, confectioners' sugar, bourbon, and corn syrup. Coat finger tips with the softened butter to help you roll. Shape the mixture into balls 1 1/2-inches in diameter using an ice cream scoop. Roll the balls in chopped pecans.
• Arrange the balls on a dessert platter. If the balls are too soft, chill (about 2 hours) in the refrigerator to help firm, if desired and serve.

BOURBON STREET BARS

Steps:

• Beat the butter and sugar until creamy. Beat in eggs, one at a time. Stir in bourbon and melted chocolate.
• Combine flour, cinnamon, nutmeg, baking powder and pecans in a separate bowl. Stir the flour mixture into the wet. Combine evenly.
• Pour batter into a buttered 8x8 baking pan. Bake for 25 minutes at 350 degrees.
• Cool on rack before cutting into bars. Sprinkle bars with powdered sugar and garnish with pecan halves if you wish.

BOURBON STREET SHRIMP

Steps:

• Add 1/2 tablespoon olive oil to the water for cooking the pasta. Cook pasta according to package directions.
• While pasta cooks, add 1 1/2 tbsp olive oil, Cajun seasoning, garlic powder, and tomatoes to a small saucepan. Cook over medium-high heat until tomatoes have sort of melted. Maybe ten minutes.
• Add shrimp and cook until hot.
• Add Alfredo sauce and bring to a low boil. Simmer until pasta is done.
• If desired you can add a small can of finely diced olives.
• Serve hot sauce over hot pasta.