Meat's

Baileys Shrimps

Submitted by John Baker,
USA, Mar 1999 winner

• 2lb (1kg) medium-large shrimps
• 2 cloves garlic
• fresh parsley
• 0.25cup (60ml) Baileys
• butter

Melt butter in hot pan. Slice garlic thin and
add to butter until garlic browns. Add parsley
to taste.
Peel, devain and butterfly shrimp by running
knife along back and prying open.

Add Baileys and stir for 2 minutes.
Add shrimp and cook until they begin to turn
pink. Turn them over and cook for 1 minute.

Serve and enjoy.

Beef and Stout Casserole

Servings: 4

• 1 1/2 lb Beef
• 6 oz Lean bacon, cubed
• 1 lb Shallots or small onions
• 3 Cloves garlic
• 1 Bouquet garni
• 1 T Sugar
• Salt and pepper
• Basil and parsley
• 1 T Butter
• 2 T Flour
• 1 T Wine or cider vinegar
• 1 Bottle of stout

Saute the beef and bacon in a little oil.
Drain off the excess liquid.
Remove the meat anmd set aside.
Add the butter to the pan, and melt.
Stir in the flour to make a roux.
Gradually stir in the stout.
Place the meat and the small onions (peeled)
in a deep casserole dish, and season
with the salt, pepper and herbs.
Crush the garlic and add to the ingredients.
Sprinkle the sugar on top, and pour in the sauce.
Cover and place in the oven.
Cook very gently for up to 3 hours at 300F.
Check occasionally.
If the casserole seems to be drying a little,
you can add more stout.
Remove from the oven and mix in the vinegar.
Serve with lots of boiled potatoes to sop up
the sauce.