Shrimp in Beer-Butter Sauce

Shrimp of the Week



Living on the Gulf Coast has so many advantages ~ like fresh shrimp. Enjoy one of our favorite ways to serve shrimp.

Shrimp in Beer-Butter Sauce
2 pounds shrimp -shelled and deveined
4 tablespoons butter
3 garlic cloves -minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can of beer at room temperature
1 tablespoon cornstarch -dilute in water

In a large skillet, melt butter over medium high and sauté garlic until garlic begins to brown. Add the herbs, stir and toss in the shrimp. Cook until they turn pink. Add the beer and simmer for about a minute. Stir in the dissolved cornstarch to thicken and serve over hot rice or pasta.
From my cookbook Grits to Guacamole.




Get this recipe and many more in my Grits to Guacamole cookbook, click here.

Roast Beef - Country Style Cooking

Sometimes you have to dig a little deep to come up with a tasty menu for the family especially when times are tight. This is one recipe that reminds me of my youth - living on a farm - and eating good things from Mommas kitchen. The roast comes out tender and moist, flavorful and the beans are a plus, not to mention just plain good.

Roast Beef - Country Style Cooking

1 lb dry pinto beans

6 lb beef rump roast

1 tbsp shortening

1 cup green or banana pepper strips

2 medium onions -sliced

2 cups tomato juice

1 -8 oz can tomato sauce

1/2 cup water

2 tsp cider vinegar

2 tbsp brown sugar

2 tsp salt

1 tsp dry mustard

1 tsp thyme

Carrots if desired

Wash beans, cover with cold water and let soak overnight. Bring beans to a boil and cook 1 hour. Drain and rinse several times discarding water. Brown roast in hot fat in a Dutch oven or roaster. Add peppers and onions and cook until tender. Add beans and remaining ingredients. Cover and bake in a 350 degree oven for 2 1/2 to 3 hours or until beans are tender and meat is done. Goes great with mashed potatoes.

Cajun Pastalaya

“Jambalaya and a crawfish pie and filet gumbo,

'Cause tonight I'm gonna see ma chère ami-o”
– opening chorus to the Hank Williams song who, by the way, was born just a few miles as the crow flies from my hometown.

Jambalaya is a regional favorite in the south and the flavorful dish has aggressively caught on around the world as well. The reason is simple just as it is to make - It has a remarkable taste. There are countless variations of this classic and the first mention in English print comes from Mobile AL, where I reside. In 1878, the Ladies of the St. Francis Street Methodist Episcopal Church in Mobile published ‘The Gulf City Cook Book’, which features a recipe titled ‘Jam Bolaya’. It consists of oysters, chicken, tomatoes and the familiar rice.

Like all recipes, as time progresses, so do ingredients according to regional taste. Take the recipe I am preparing for you, Pastalaya. This recipe contains many of the same ingredients as the traditional ‘red jambalaya’ famous from Creole cooks in New Orleans and melds beautifully with its low-country Cajun cousins. Influenced from the French and Spanish with a little Italian thrown in for good company is how I would describe this amazing recipe that tastes so darn good. Enjoy!

Cajun Pastalaya
Makes about 8 servings

1/4 cup salt plus 3/4 teaspoon, divided
1 -16 oz penne pasta
3 tablespoon olive oil, divided
1 1/2 pounds medium shrimp, peeled and deveined
2 tablespoons plus 1 teaspoon Creole Seasoning, divided
3/4 pound boneless, skinless chicken breast, cut into 1 inch cubes
3/4 pound Andouille or Spicy Conecuh sausage, cut into 1/2 inch cubes
1/2 cup diced yellow onion
1/2 cup diced green pepper
1 tablespoon minced garlic
1/2 cup chicken stock
1 -14.5 oz can diced tomatoes
1 tablespoon fresh thyme
1/2 cup heavy cream
2 tablespoons chopped fresh basil
1/2 cup Parmesan cheese

Add water to a large stockpot 3/4 full and bring to a boil over high heat. Add 1/4 cup of the salt as it begins to boil. Place the pasta in the water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 8 to 12 minutes. Drain and set aside. Reserve 1 cup of the pasta cooking water to use later.

Season the shrimp with 2 teaspoons of the Creole Seasoning and 1/8 teaspoon salt, set aside. Do the same with the chicken using 2 teaspoons of the Creole Seasoning and 1/8 teaspoon of the salt, set aside.

In a large skillet, add 1 tablespoon of the olive oil and coat the bottom, heat to medium heat. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp and set aside. Add another tablespoon olive oil to the pan and sear the chicken for 3 minutes, turning to ensure even browning. Remove the chicken and set aside with the shrimp.

Place the remaining tablespoon of olive oil in the pan and add the sausage, onions and bell peppers. Sauté, stirring occasionally, until the sausage is lightly brown and the onions are translucent, about 3 minutes. Add the garlic and sauté for 30 seconds. Add the chicken stock and scrape with a spoon to remove any browned bits that have formed, cook about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Creole Seasoning and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the pasta and the reserved 1-cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken cooks through and until most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve hot with warm French bread.

Note: Made in Alabama, Conecuh brand sausage is a southern favorite.

Primavera Pork Chops

Create a complete dinner with 7 ingredients!

Quick, company's coming and my cupboard is bare. What will I do? Hopefully you'll have these seven ingredients on hand and, in a flash, have dinner on the table in no time.

Primavera Pork Chops
4 servings


4 slices bacon, cut in 1-inch pieces
12-oz. trimmed fresh young green beans
1 Tbsp. soy sauce
4 pork chops, 1/2 inch thick
1/3 cup apple butter
1/4 cup water
1 cup red or yellow cherry or grape tomatoes
In 12-inch skillet cook bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
Meanwhile, in 2-quart microwave-safe dish cook beans in 2 tablespoons water, covered, on high (100% power) 4 minutes; stir once. Drain, set aside. Brush chops with soy sauce. In skillet brown chops on both sides. Add apple butter and the 1/4 cup water; reduce heat. Simmer, covered, 5 minutes. Add beans, tomatoes, and bacon; cook, uncovered, 3 to 5 minutes, until sauce thickens.

Chipotle Pepper Cheese Dip

A fab dip for Mexican night, outdoor cookouts, entertaining friends or just plain ol' eating good things.

Chipotle Pepper Cheese Dip

1 stick unsalted butter
2 tablespoons canola oil
2 medium onions -chopped
3 cloves garlic -crushed
5 tablespoons flour
1 can chipotles in adobo sauce -pureed
2 habanero peppers -chopped
1 cup half and half
2 cups whole milk
1 head of garlic -roasted and chopped
2 pounds sharp cheddar cheese
1 pound Monterey jack cheese
1 bunch scallion -chopped

In a large pan melt the butter and add the oil over medium heat. Add the chopped onion, and sauté until light brown. Stir in the crushed garlic and continue sautéing until onions have nicely browned. Add the flour and cook until a nice roux develops. Cook the roux for a couple of minutes being careful not to burn it. Add the half and half slowly, incorporating it into the onion roux. Reduce heat to medium low and slowly add the warm milk. Cook mixture until liquid bubbles stirring often. Lower heat to a simmer and add habanero peppers and the pureed chipotles with the sauce. Cook on simmer for 5 minutes to bring out the flavor of the chiles stirring occasionally. Add the finely chopped roasted garlic cloves. Slowly incorporate all of the cheese stirring constantly. When everything is melted and nicely mixed, transfer to a chafing dish and keep warm or move to a double boiler with the heat on very low. Garnish with the chopped scallions and serve with good quality chips.

My Christmas Gift

My Everyday Gift

Four years ago, I received the best gift imaginable. This is my little Max, a gift for Christmas and a gift everyday.

May your Christmas be fulfilled with special wishes

and may love and joy find comfort in your heart.

Merry Christmas Ya’ll,

Drick

My Christmas Cheer

Here's my Christmas toast to all of ya'll...

Lift your glass to the future,
Heave it from the past,

Toast to me, to friends far and near.

That from this day forward,

May we remain faithful and dear.

Now here’s a little recipe to start the morning with a jingle in your step.

Christmas Cheer

1 bottle of chilled champagne
1 can frozen cranberry juice
Lime slices

Stir the undiluted juice with the chilled champagne. Garnish flute with the lime slice and drink up. You just might need another bottle.