Posted on 03/01/2020 4:17:51 PM PST by Jamestown1630
I guess my favorite way is grilled with salt and pepper, tossed in olive oil first.
I now live 4 hours from New Orleans. What bounty! Did my birthday at Brennan’s. Sazaracs followed by turtle soup, gumbo and shrimp etoufee in all that pink beauty. Wonderful service as well.
I’ll look forward to your crab & shrimp enchilada recipe. Sounds like the filling would be good in crepes, too.
Didn’t have to look...slippery little suckers...am I right?
Exactly how I do asparagus. I will also do that & cut it up & add to a chicken, garlic, & vermouth sauce over fettuccine.
I was out of vermouth & dry sherry last time. Subbed vodka from the freezer & it was perfect!
Have a pot roast slow cooking in the oven. Going to put it over egg noodles later.
Popular appetizer ....
Pickled Shrimp
https://www.saveur.com/article/Recipes/Pickled-Shrimp/
“Briny, faintly spicy pickled shrimp are a staple of Southern cuisine. In this Georgia-inspired version from from Hugh Acheson’s A New Turn in the South (Clarkson Potter, 2011), frozen raw shrimp are a fine substitute for fresh. As Hugh notes in his comment below, if the shrimp remain covered with oil, they’ll last for “a good week in the fridge. The longer they sit in their pickle liquid, the picklier they get.” This recipe first appeared in our October 2011 issue along with Wendell Brock’s book review “Sweet and Tart: A Southerly Course and A New Turn in the South.”
The Kemmons Wilson Culinary Institute at the Univerversity of Memphis seems to be interested in me teaching a Hungarian cooking class. We’ll see how this plays out.
That looks very interesting, and I’ll save it.
Last year I bought an Appalachian (Mountain) Dulcimer, and have been trying to learn it; but due to unusual work load I haven’t been very consistent/persistent.
I have a long vacation coming up, and am determined to give it 20 hours when I’m free and uninterrupted this month, inspired by this Tedx Talk):
https://www.youtube.com/watch?v=5MgBikgcWnY
I think I’m acquainted with someone who might be interested in that.
You are absolutely right. ‘The Whore With a Heart of Gold’.
You eat Turtle down there???
*sniffle*
I had an Eastern Painted for years, named Margaret(o).
One day a raccoon tore down the chicken wire surrounding my turtle’s kiddie pool, and carried it off.
(Raccoons like to take things, and not necessarily to eat. They’re just intrigued, like crows can be, by objects; and carry them off to their lairs.)
I like to think that Margaret(o) is still living in the creek down yonder, with many progeny - and never became anything’s meal :-)
ebshumidors...are you of Hungarian heritage? If so, if you have a good recipe for a poppyseed ring, I'd promise very much appreciate having it, as my great grandmother took that one, to the grave with her.
And IF,perhaps, I have some recipes YOU might want, I'd be happy to share!
They seemed to like it.
Best pan for this is the turkey roaster lined with foil.
Takes a bit so do not make this for a quick lunch. :)
Take a stick of butter add a quarter cup dill, (fresh is best) a smushed garlic clove and about a teaspoon of lemon zest, melt it all together.
Now take about 16 red potatoes and 8 ears of corn. Quarter the potatoes and break the ears of corn in half. You can up the potatoes to 24 if they are really small and just cut them in half. Cut two large onions into eighths. This is an ear of corn and two or three potatoes per person.
Take a nice firm white fish. I used lake white fish that we caught last summer. (Ok, that he caught. I packed the lunch and went along to keep him company.) About three pounds. Cut them into pieces about two inches thick, two inches wide and about four long.
Put it all in roaster and pour the butter over them. Kind of shake around to coat. Quarter and squeeze two lemons over them and add to the roaster as well. Shake some salt on it. I did about four shakes which is about 1/4 a teaspoon.
Take two sausages, you can use Andouille if you like more heat or smoked if you like mild. I used Polish Kielbasa because it falls somewhere in the middle and it was what was on sale at the butchers. Cut into bite size chunks and dump them on top of the potatoes, corn and fish.
Now put the whole thing in the oven for about 60 minutes on 375. Covered.
While it is baking you need to take four of pounds of shrimp and at least two of crab and pour about a half cup of liquid seafood boil over them and let them set. You did keep the liquid from the package didn't you? Add that in. (Note: please use THAWED seafood. It you put it in frozen dinner will not be served on time.)
Open roaster (do not burn yourself the steam will be hot) and dump in the shrimp. If you are using raw shrimp close it back up and let it cook for about seven minutes before adding the crab. If you are using cooked just add the crab on top. Cover and let heat until the crab and shrimp are hot. That is about five to seven minutes.
Serve with a salad that everyone will ignore, twice as many biscuits as you think you will need, bowls of melted butter and more lemon wedges.
Expect that your guests will be staying for a couple of hours as they lie around digesting.
yeah, I’m for roasting too. Actually but putting it in boiling water which removes the flavor. I do it under the broiler ...and drizzle olive oil over the top.
Re shrimp recipes...there’s Shrimp Scampi, Shrimp Newburg ( same as Lobster Newburg, but with shrimp instead ), beer battered shrimp, and shrimp salad used for a “shrimp roll”...instead of lobster. Any interest in any of the afore mentioned dishes?
You had me at, ‘Shrimp’ and, ‘Asparagus!’
My patch is three years old this coming Spring so I can FINALLY cut me some home-grown asparagus!
I REALLY miss the 40-foot, well-established row of it I left behind at my other farm...but there’s still time. ;)
Oh, yes. Beer-battered.
When we go to the Bloomsburg Fair, in PA, we get the most wonderful deep-fried veggies. The only thing that would improve them is Shrimp!
I love shrimp on my pizza. Cast iron pizza with homemade sauce, shrimp, Palermo sausage and spinach. We are remodeling our kitchen so I have no oven-I promised my kids that the first thing I’d make when we have a kitchen again is challah. I’ve just decided that cast iron pizza will be the second.
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