Search Results for “salt and pepper shrimp”

Appetizers/ Entree/ Fish/Seafood/ HotApp

Crispy Salt and Pepper Shrimp

And you can even eat the shells!

When I first saw this recipe I thought of my sister. She loves to eat the tails of fried shrimp and I thought she would love to try this recipe. We also love (maybe most people do) to eat the fried fins of fish when they are fried whole; that would be Crappie fish, of course, but I don’t get that anymore.

I have a closet full (not really) of Szechuan peppercorns that I ordered years ago and never really know what to use them in. Well this recipe calls for them and what better way to use some of them up.

While recovery from foot surgery I decided to spend some time at the computer before the pain finally set in (wow, it never did) and I found a blog with this recipe. The recipe looked so good and I loved the fried jalapeño pepper rings for garnish.

We can get all kinds of fresh shrimp all times of the year here in Texas so I can go tiny or all the way up to Tiger shrimp and I think there is even one bigger that I used to make Shrimp Kiev one time. Now that was really good.

Seems like I have more shrimp recipes than just about anything I cook. Here are some of my favorites (they all really are so good, look under “entrees”- “seafood” to see them all) Bang Bang Shrimp, New Orleans style BBQ Shrimp (a must try), Shrimp Corndogs with Blueberry Mustard Sauce (from Moonshine Grill in Austin), and Honey Walnut Shrimp that I also had at a restaurant in Austin and definitely worth a try.

April 11, 2015 By Sherry

Fish/Seafood

Blackened Red Fish and Cheese Grits

Grits aren’t made just for Shrimp!

I’ve made Shrimp and Grits for decades now and I have never attempted to try another recipe. My recipe came from an RSVP article in a 1990’s Bon Appetite magazine and is one from Crook’s Corner in Chapel Hill, North Carolina and is so good I’ve just never searched for any other variations.

I found this recipe for Fish and Grits from Southern Living and had to try it. With red fish and Carolina stone ground yellow/white mixed grits in the freezer I had everything I needed for dinner. I made my recipe for grits instead of the one in their recipe. My grits never disappoint so I’m not taking any chances.

If you have any late 70’s or early 80’s Southern Living cookbooks, you may see a few of my recipes. Back then (not sure if they still do this) a person could submit a recipe and if chosen they would print it in the cookbook, send you a copy of the annual book and also send 50 recipe cards with your recipe that said “my recipe printed in Southern Living”. I’m thinking maybe I’ll start going through some of my old cookbooks and revisiting some old favorites to see if I can do an updated version.

May 20, 2024 By Sherry

Egg Dishes/ Morning Foods

Savory Dutch Baby with Gouda and Crispy Prosciutto

Dutch babies whether sweet or savory are so much fun!

In case you have never make a sweet or savory Dutch baby pancake you are in for a treat if you try this savory version.

What is a Dutch baby pancake you say? Well it is a cross between a pancake, a popover, Yorkshire pudding and maybe a crepe and it is baked rather than pan fried in a skillet I’ve made a sweet version before and when it came out of the oven it was scattered with fresh blueberries and sprinkled with powdered sugar.

This savory version I made recently when friends visited during the antique show here in Round Top. This version has gouda cheese and some crispy prosciutto and garnished with micro greens.

March 24, 2024 By Sherry

Entree/ Fish/Seafood/ Pasta

Shrimp and Bucatini Primavera

Not a shortage of veggies in this dish!

Love shrimp, love pasta? Love veggies? You’ll love this dish.

I’m trying to work my way through bags of pasta I bought over the last several months. When I get out of town to larger grocery stores and see so many beautiful pasta shapes, I can’t resist buying a bunch. Well I have enough to feed an army in my tiny pantry.

I can’t wait to have a whole pasta section in my new pantry. NEWS: Our slab is being poured this Thursday so once I see those walls go up, I’ll be measuring off my 10×7′ pantry to see what all I can get in there. Presently in our 800 sq. ft house we have been renting for almost three years I have what use to be a broom closet that GA did a great job making shelving in almost every square inch minus room for a broom. So to have a big pantry plus a butler’s pantry and wet bar with storage I will not know what to do with all that space. I will do my best to fill it all up.

May 16, 2023 By Sherry

Appetizers/ Fish/Seafood/ HotApp

Scallops and Shrimp with Jalapeño Cream Sauce

All Shrimp or scallops or both and with or without pasta.

This recipe can be made as a first course appetizer or you could add some pasta for a main course.

The scallop shells I used to hold this recipe came from a friend who was cleaning out things she never used and I volunteered to take them off her hands. I will have a perfect place to put them when I get my very large pantry (top on my list for things I wanted in our new home); but for now they are in a under the bed box until I’m ready to use them again.

There are all kinds of cute little dishes hiding under my two beds right now (until we get out of this 800 sq ft house) that I want to use for dinner guest; especially my cute little glass espresso cups that will hold some kind of yummy decadent dessert and my tiny stemmed glasses that would be a great vessel for my date nut shake or mini chocolate martinis.

My first thought for these shells was to use them for a first course appetizer with one very large scallop with some kind of sauce poured over it. There are several other sauces I want to try once I can get larger scallops. Since I couldn’t find the extra large scallops, I had to settle for sea scallops so then decided to add shrimp to the recipe.

January 9, 2023 By Sherry

Entree/ Poultry

Balsamic Chicken with Figs and Kale

Fall figs!

I spend a lot of my time off from cooking at the brewery looking at recipes. Can you believe that? After helping in the kitchen four days a week; I still want to look at food? Either I’m searching my favorite wineries for recipes or watching food shows or movies about food.

Cooking for company is something I love to do and hope to get back to doing that. I can spend hours trying to pick out the perfect menu; not to fussy (just yet) and not too very complicated (although I do like a challenge) just a perfect meal to enjoy with friends and family. I also think it is fun to get guest involved in the cooking, only if they are into that sort of entertainment. And, I can’t wait to have my first tea party. I should say “tea” because tea party makes me think of old ladies in hats and I’m definitely not a “hat” person. So, if you are ever invited to “tea” you know you do not have to wear a hat.

November 1, 2022 By Sherry

Appetizers/ HotApp

Cambozola, Apple and Prosciutto App

Good and easy!

A tapa, pintxos, meze (platter), pupu, zakuska, Hors D’oeuvres, canapés, antipasto, amuse bouche, finger food, charcuterie, and even crudites are all words for appetizers from all over the world. Who doesn’t love munching on something while having a great vintage cocktail before dinner?

I love appetizers and cocktail parties. I feel like I have master my cocktail making and I’ve been making appetizers all my married life and that’s 53 years now. I love a good “surprise” amuse bouche from the chef and I’ve never met a tapa or pintxos (I have a few of those on this blog I tried after returning from a Spain trip) I didn’t love. I remember one of my first amuse bouches was from Gramercy Tavern and the waiter brought out a tiny little dish filled with salt and it had a tater tot resting in the middle of the dish. Well, that tater tot was filled with a black tapenade and later after returning home the chef actually scaled down and sent the recipe to me. I still have not made that dish but I will one day soon.

August 23, 2022 By Sherry

Entree/ Pasta

Orecchiette Snap Peas and Italian Sausage

What a combination of YUM!

I just say “little ears” because oh-reck-ee-ET-tay is a little hard say. So let’s cook some “little ears” pasta also know as Orecchiette.

Orecchiette in Italian translates to “little ears”. It’s a small, ear-shaped pasta that originated in southern Italy and it’s the perfect pasta to pair with rich creamy sauces because the little bowl shaped pastas hold all your yummy sauce.

A few weeks ago I was laying under a machine for an hour and half looking at the ceiling while having a HIAD test (gallbladder). Anyway, I’m thinking about this post and what I was going to write about and all these visions of pasta came to mind. Remember Lady and The Tramp movie where the little dogs are sucking the spaghetti and end up at the same end of the noodle and “kiss”. Don’t ask me why that was the first thing I thought of; but then I’m thinking of canned spaghetti “o’s” my kids use to eat when they were younger. Can’t believe I fed that to them.

I have brought back different shapes and colors of pasta from just about every trip we have taken. I packed Italian pastas in my suitcase, chocolate pasta from Pikes Market in Seattle, little tiny squares of pasta for soup that I found in Canada and there is always a special pasta waiting for me in any little specialty shop I might go into.

February 16, 2022 By Sherry

Side dish/ Vegetables

Roasted Rainbow Carrots and Green Beans

Love those rainbow vegetables!

Anytime I see any rainbow colored vegetables they end up in my shopping basket. The last time I was at Central Market I snatched up some rainbow radishes; shades of purple, pink, reds and whites (and even black) were just waiting for me when I cruised the produce section. These beautiful rainbow carrots yelled out at me while walking through Whole Foods in Austin one weekend when we were there visiting our daughter and her family. At the time, I did not have any idea for these other than slicing them up in a salad and how boring would that have been.

So Thanksgiving eve morning I’m cruising the internet and came across this beautiful recipe from grilledcheesesocial.com and knew MacKenzie Smith’s (2 time Food Network Champ) recipe would be a hit at our Thanksgiving meal. Thank you MacKenzie for sharing this recipe. I will definitely be “lurking” your blog for more yummy ideas. (Note: it took my green beans forever to even get close to being tender and if I ever did these again I would probably blanch for 6-7 minutes before roasting.) Good dish but the green beans just tasted too undercooked. I decided that my green beans might have been about a week too old to use and I should have used fresher ones or even frozen.

December 7, 2021 By Sherry

Side dish

Balsamic Glazed Asparagus and Pearl Onions

Spring hasn’t sprung yet!

Well, Spring hasn’t sprung yet but we can always get some pretty nice asparagus here in Texas. Ya know, Spring is just right around the corner; may not feel like it right now even here in Texas but another couple of months and the trees will be budding and flowers popping up all over the place.

I use to think of asparagus as mostly a spring vegetable since that is when it is harvested but these days (or probably last few decades) we get our vegetables from all over the world.

These little pearl red onions come from Frieda’s of southern California who produces a lot of specialty produce items. And when I saw these little purple onions I just knew I wanted to use them with asparagus. After all, purple and green are my favorite colors and this was such an easy dish to prepare for company.

February 1, 2020 By Sherry

Entree/ Pasta/ Side dish

Summertime Pasta with Pea Pods and Lemon

Easy pasta dish for the summer.

Don’t you just love pasta dishes for the summer. Pasta cooks in under 10 minutes and everything else that goes into the dish takes a matter of minutes. So, in less than 30 minutes you can have this dish on the table and have time to open that bottle of wine.

This was a Michael Symon recipe that I saw on Food Network. I love buying different shapes of pasta and for this particular recipe I bought a casarecce pasta which is kind of twisted. His recipe called for a cup of mint leaves but I only used 1/2 cup since hub does not care for mint that much.

One other change I will do next time is the cooking of the snow peas and peas. I would not cook. I wanted them to stay bright green and have a little crunch to them so I would recommend maybe sautéing the green onions a couple of minutes then throwing in the peas and pasta and cook just long enough to heat the snow peas and English peas.

August 13, 2019 By Sherry

Appetizers/ ColdApp/ Sandwiches

Deviled Egg Salad and Asparagus Tartines

A favorite food into a sandwich.

Don’t you just love finger foods? And, especially those little finger sandwiches. Whether it’s the softness of the bread that holds your toppings or the crunch of toasted, crustless bread slices topped with some savory concoction, you want to try them on first sight and you will probably go back for another one.

Little sandwiches/savories/sweets makes me want to make a pot of tea. I’ve been buying tea from The Tea Embassy in Austin for about 10 years and it’s the only place I’m going to place an online order. I will pick up specialty teas when I travel because I like to try different teas but I always go back to my Almond Cookie Green Tea from the Tea Embassy as one of my favorites or the Green Walnut tea is also a favorite of mine. And a pot of tea is just what I wanted when I made these little sandwiches. Or, if not in the mood for a cup of tea how about a bottle of champagne.

April 24, 2019 By Sherry

Older Posts