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Italian Lemon Cake

This Italian lemon pound cake is a recipe that I'd had my eye on for a long time. I finally made it back in April! I skipped adding frosting but if you visit the original recipe it'll tell you how to make it. The glaze needed a lot more lemon juice than the recipe called for. I used 5 tablespoons of lemon juice and it was still very thick. The cake itself isn’t very lemony so you really do need either the glaze or the frosting to bring the lemon flavour to this recipe. I'm not complaining though, it was still really delicious! Italian Lemon Cake Adapted from My Recipe Confessions Makes 1 Cake Ingredients For the Cake 3 cups all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup butter, softened 2 cups sugar 3 large eggs 1/2 cup buttermilk 1/2 cup sour cream 4 tablespoons lemon juice 2 tablespoons lemon zest 1 teaspoon vanilla For the Glaze 1 1/2 cups powdered sugar 5+ tablespoons lemon juice Directions Preheat the oven to 325F. Grease and flour a bundt or cake p

Shrimp Creole

Here's another recipe I found on Weight Watchers. Regular paprika will work just fine in this recipe if you don't want it to be spicy. Add 1 teaspoon of that in place of the hot paprika or chili powder.

I had some tomatoes in the fridge that were getting soft so I used those instead of canned tomatoes. I removed the seeds so it wouldn't add too much extra liquid to my dish.

I used 1 bag of frozen, thawed shrimp.
I think it had 16 shrimp in it, and that wasn't enough for 4 servings,
so I'm going to say 20 shrimp in the recipe below. 5 shrimp per serving.
There's plenty of sauce so you could certainly add more than 20 shrimp to this recipe.

You can see some of the clumps of flour. That's okay, it'll melt into the sauce.

Don't forget to remove that bay leaf before serving.

Shrimp Creole
Makes 4 servings

  • 4 teaspoons butter
  • 1 tablespoon flour
  • 1 medium onion, diced
  • 1 stalk of celery, diced
  • 1/2 a red pepper, diced
  • 2 cloves of garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon hot paprika (or 1/4 teaspoon smoked chili powder)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 bay leaf
  • 1 cup chicken stock
  • 1/4 cup red wine
  • 2 tablespoons tomato paste
  • 1 1/2 cups diced tomatoes, seeded
  • 20 uncooked shrimps, peeled and deveined
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • 2 cups steamed basmati rice
  1. In a nonstick pan, heat the butter and flour. Stir it up into a paste and cook it for about 3 minutes or until it starts to brown a little. Stir in the vegetables and cook another 3 minutes until they get soft. Stir in the spices and bay leaf.
  2. Add the stock, wine, tomato paste and tomatoes and stir until combined. Let this simmer on medium high for about 10 minutes or until some of the liquid is absorbed and the sauce starts to thicken.
  3. Stir in the shrimp and let them cook for 3 or 4 minutes or until they're pink, then stir in the lemon juice and parsley before serving. Serve over rice.


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