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"What we want do is we want to take our samples, Gladys, Bud, Claude, and Brittany, and see what the PH of their clear substance," said a McNeese professor. It's all still a mystery. Test tubes … petriMore >>
With nearly 100 different class offerings in dozens of subjects at McNeese, more than 500 children are expected to participate this summer at McNeese in subjects like forensic science.More >>
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The following is a news release from the Calcasieu Parish Public Library: Calcasieu Parish Public Library System and Sulphur Parks and Recreation have partnered to provide the community with an easy andMore >>
Sulphur Parks and Recreation and Calcasieu Parish Public Library have partnered to participate in the Little Free Library project, first launched in 2009 in Wisconsin. More >>
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Chef Joe Heacook with Sowela Technical Community College's Culinary Department worked his magic on 7News Sunrise in a live report, cooking barbecued shrimp with Sunrise Live Reporter Libby White.
Ingredients: 2 sticks of butter 8 oz. Italian dressing 4 cloves of garlic, crushed 4 bay leaves, crushed fine 1/2 tsp. basil 1/2 tsp. oregano 2 tsp. dried rosemary leaves, crushed 5 lbs. shrimp (head on or headless) 1 tsp. salt 1/2 tsp. cayenne 1 tbsp. paprika 1 tsp. black pepper Juice of 1 lemon 1/2 cup BBQ sauce 3 tbsp. Worcestershire sauce 1 cup white wine 1 tsp. Tabasco
In a heavy saute pan or saucepan, melt the butter, then add the Italian dressing and mix well. Add all other ingredients except shrimp and cook over medium heat, stirring constantly until the sauce begins to boil. Reduce the heat to low and simmer for seven to eight minutes, stirring frequently. Remove the pan from the heat and let it stand, uncovered at room temperature for at least 30 minutes.
Add the shrimp to the sauce and mix thoroughly, and put the pan back on the burner. Cook over medium heat for six to eight minutes or just bake for 10 minutes. Serve equal portions of shrimp with about 1/2 cup of sauce ladled over each one. Have plenty of French bread on hand for dipping. This dish serves four.