Heavenly Recipes

Heavenly Recipes

Glenda Blanchard

Glenda Cooks a: SEAFOOD DELIGHT

Story and Photos by Lawrence Chatagnier

This month’s heavenly recipe, Shrimp ‘n Wine, comes from Holy Savior parishioner Glenda Blanchard. A native of Lockport, Glenda attended Holy Savior School and graduated from Holy Savior High School in 1972, which was the last graduating class before the school closed. She now lives in Mathews with her husband Jesse. Glenda loves to cook. She says that she learned to cook by watching her parents. “This recipe comes from my father. He was a very good cook. My mother was also a very good cook. While I love to make a gumbo, I can’t make one as good as my mother used to cook.”

The Blanchards enjoy having their children and grandchildren come over and enjoy some home cooked Cajun meals. Glenda’s hobby is yard work. She is proud of her “Cajun garden” where she grows zucchini, bell peppers, green onions, shallots, parsley and tomatoes.

The Blanchards are active members of Holy Savior Church in Lockport. Jesse was recently honored with the Diocesan Service Award for outstanding service to the church by Bishop Shelton J. Fabre. Glenda is the president of the Altar Society, sings in the choir, volunteers in the office when needed and helps clean the church.

Raised a devout Catholic she remembers the children of the family kneeling and praying the rosary nightly around their parents bed. “We always attended Mass as a family. I turn to God in everything in life. He is my saving grace in everything.” BC

Shrimp ‘n Wine

INGREDIENTS: 1quart large shrimp with hulls (headless is fine)

Season shrimp liberally with salt, Cajun seasonings and Worcestershire sauce 1/4 cup green onion, chopped 1 medium onion, chopped 1/2 bell pepper, chopped 1 stalk celery, chopped 2 tbsp. minced garlic 8 oz. sliced baby Portabella mushrooms 3/4 lb. butter, cubed 1 cup of your favorite wine

DIRECTIONS:

Place seasoned shrimp in a shallow baking dish. Spread seasonings and mushrooms over shrimp. (If more tender seasoning is preferred, sauté 5-10 minutes before adding to shrimp). Add wine and cubed butter. Place in oven at 350 degrees for 40–45 minutes. (Cooking time may vary). Turn over shrimp every 15 minutes. Serve in bowls with hot French bread to dip in sauce.

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