KUSA - The preparation for Mardi Gras is starting.

Monday morning, 9NEWS showed everyone how to bring a little slice of New Orleans to Denver with some Louisiana-style cooking.

Bob Hoffpauir of Bayou Bob's joined 9NEWS to share some great recipes.

Bayou Bob's Hurricane Mix

3 oz Fruit Punch like Hawaiian Punch
1 oz Cranberry Juice
1 oz Pineapple Juice
1 oz Orange Juice
1/2 oz Papaya Juice
1/2 oz Mango Juice
1/2 oz Guava Juice
1 oz Dark Rum
1 oz Light Rum

Shake Well
Pour into a 12 oz Glass Hurricane Glass ¾ full of Ice
Garnish with Cherry & Orange Slice

Bayou Bob's B.B.Q. Shrimp

1 lb Unsalted Butter
4 - 6 Cloves Roasted Garlic mashed into a paste
1/2 tbsp Minced Fresh Basil
2 tbsp Worcestershire Sauce
2 -3 tbsp Cajun Seasoning
1 tbsp Dry White Wine (Chardonnay) reserve remainder for the chef
1 lb Large Shrimp (16 - 20 count)

1. In a 2-quart sauce pan melt Butter & Garlic over Low Heat 12-15 minutes, stirring often
2. Add Basil & Cajun Seasoning, heat on low for 10 minutes, stirring often
3. Add Worcestershire Sauce stir well
4. Pour 1/2 of Butter Sauce (more if you like) into a 12-inch sauté pan, keep solid ingredients
suspended in sauce making sure to get equal portions of solids & butter,
5. Heat to medium high; add shrimp, sauté until edge of Shrimp is turning pink, about 2 minutes
6. Turn Shrimp over, cook for 1 minute, and add Wine & sauté until just cooked through,
about 1 minute
7. Do not overcook; Shrimp will be slightly more than opaque in color. Shrimp will get tougher
the longer you cook them
8. Divide & pour 1/2 into 2 large Pasta Bowls Garnish with Lemon wedge and Parsley

Serve with warm French bread for dipping in the Butter Sauce
Save remaining Butter, (you can do the entire batch) put in storage container with a lid, place in refrigerator, shaking every 10 minutes until set & all ingredients blended throughout.
Can be stored refrigerated for up to one month

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