Carrie Jane Wilson and Justin Murray were married on Saturday, at Carrie's home in Indianola and what a beautiful time it was for all of us who love this precious couple! Gorgeous bride, handsome groom, perfect setting, touching and holy ceremony in the pecan grove, guests who love them both.....how wonderful to be a part of their wedding!
Carrie is our Goddaughter so I wanted to do the food for their reception and did - with a lot of help from Monica Gardner and sweet Sue Harper from Grenada never left my side all day on Saturday! Justin's aunt and mom asked for a couple of my recipes, so I thought this was the perfect place to share them! Enjoy the Tarts and the Pickled Shrimp!
AND God bless Carrie and Justin in their marriage!
Mushroom Tarts
Filling:
2 Tbsp. butter
1/2 cup. finely chopped green onions
1/2 lb. chopped mushrooms
1/2 tsp. salt
1/4 tsp. black pepper
1/2 tsp. Tabasco (or more to taste)
1 Tbsp. lemon juice
1 Tsp. flour
1/2 cup sour cream
Heat butter and saute onions and mushroom till liquid is gone. Stir in flour and sour cream, then add lemon juice and seasonings. Adjust to taste. Cook over very low heat until thickend and cool before using filling.
Cut rounds of puff pastry to fit miniature muffin pans and press rounds into the pans. Spoon filling into the pans, top with a tiny star cut out of the puff pastry and rub tart gently with an egg wash (1 egg beaten with a touch of water) Bake at 400 degrees for about 10 minutes or until nicely browned. Tarts will hold frozen for several weeks. Warm gently before serving.
Pickled Shrimp Regina
I created this recipe for the wedding reception of my niece, Regina (Gina) Adams almost ten years ago!
5 pounds shrimp boiled with crab boil
Marinade:
1 cup oil
1 cup red wine vinegar
1 cup prepared Suddenly Salsa (from Taste of Gourmet)
2 Tbsp. creole or dijon mustard
2 Tbsp. Tabasco
1 Tbsp. paprika
2 Tbsp. Worcestershire
3 Tbsp. capers
1 Tbsp. chopped fresh garlic
1 tsp. celery seed
1 tsp. salt
1 tsp black pepper
Make Marinade and set aside.
Cook peeled shrimp to a bright pink - do not overcook.
Drain shrimp and add hot shrimp to marinade, stirring gently.
Cover and refrigerate shrimp for up to one week, stirring or turning shrimp daily. YUM!
Thanks so much for helping to make
the wedding such a special event. I
can't believe you got these recipes
posted so quickly! Can't wait to try
both of them..
Justin's Aunt Linda
Posted by: Linda Kane | October 23, 2008 at 01:03 PM
We had such fun at their wedding, didn't we Linda? it was a magical night! Hope you'll enjoy the recipes and keep loving my Peach Pecan Pepper Preserves!
Posted by: Evelyn Roughton | October 23, 2008 at 03:20 PM
I've already given away 2 of my 6 jars
of Preserves to 2 very happy folks.
Don't know if you realize that Justin's
Uncle Buddy and I are his Godparents.
Buddy is Justin's mother Dal's brother.
Perhaps we'll meet again at a baby's
christening!!
Linda
Posted by: Linda Kane | October 30, 2008 at 09:22 PM
Wouldn't that be fun? We won't set a date yet, but we'll look forward to that party too! Evelyn
Posted by: Evelyn Roughton | November 07, 2008 at 10:40 AM