Thursday, November 6, 2014
Tuesday, October 28, 2014
If you love spicy foods you'll love this recipe that calls for all the fixings for a hot and spicy summer barbecue.
2 pound large shrimp peeled
3/4 stick butter
1 cup chopped parsley
2 chopped garlic cloves
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 lemon juiced
1/4 teaspoon red pepper flakes
1/4 cup Louisiana Hot Sauce
Rise shrimp with cold water and pat dry.
|In a large bowl melt butter, stir together the parsley, garlic, ground black pepper, lemon juice, red pepper flakes, sea salt and 1/4 cup Louisiana Hot Sauce mix well.|
Add to bowl of mixture the shrimp and coat them with the mixture of seasonings and divide between 4 foil packets.
Monday, August 18, 2014
Whether you’re cooking for a few or entertaining a crowd, the convenience and ease of Crock Pot Chicken Seafood Meals makes dishing up home-cooked meals—and the memories that go with them—delicious and well worth the effort of make on of these simple recipes.
Monday, October 28, 2013
Turn classic cocktail shrimp into a gruesome Halloween hoarded appetizer.
1 1/4 tablespoon powdered gelatin
1 teaspoon finely grated fresh horseradish
1 1/4 teaspoon sea salt
1/2 cup freshly squeezed lemon juice
3/4 teaspoon Old Bay seasoning
1/4 teaspoon cayenne pepper
Arrange shrimp in a 6 1/2- to 7-cup brain-shaped mold with tails facing upwards in vertical rows.
Fill a glass bowl with 1 2/3 cups cold water; sprinkle gelatin over water and let stand 5 minutes.
In a small saucepan, cook gelatin mixture over medium-low heat, stirring constantly, until gelatin has dissolved.
Whisk in lemon juice, horseradish, sea salt, Old Bay, and cayenne pepper until well combined.
Pour gelatin mixture over shrimp in mold.
Cover with plastic wrap, pressing down on the surface.
Fit a plate into mold and weight with cans.
Refrigerate until set, about 5 hours.
Invert mold onto a serving platter; serve with cocktail sauce.
Prepared cocktail sauce, for serving