Shrimp Gumbo

Serves: 6

Cooking Time: 20 min

Ingredients

• ¹/2 cup (1 stick) butter
• 1 cup chopped onion
• 1 cup sliced celery
• 1 medium-sized green bell pepper, chopped
• 1 teaspoon chopped garlic
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¹/4 teaspoon cayenne pepper
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 cup frozen okra, thawed
• 1 cup water
• 1 pound large shrimp, peeled, deveined, and tails removed

Instructions

1. In a soup pot, melt butter over medium heat.
    
2. Add onion, celery, green pepper, and garlic, and cook 5 minutes, or until vegetables are tender, stirring occasionally.
    
3. Stir in flour, chili powder, salt, and cayenne pepper, and cook 1 minute. Add tomatoes, okra, and water and simmer 8 to 10 minutes, stirring occasionally.
    
4. Add shrimp and cook 4 to 5 minutes, or until shrimp are pink. Serve immediately.

Source:  Mr. Food

Crispy Cornmeal Shrimp

My favorite meal . . . love it with a baked potato, corn, hush puppies and of course, lots of tartar sauce.

The following recipe from Real Simple is exactly (well, almost) the way I make mine, which I also use to pan fry fish and chicken fingers.  There is something about the corn meal that gives it that perfect texture and the cajun seasoning (I use red cayenne pepper) gives it just enough spice.  

The other thing I do different is use a generous amount of dill (sorry, I don't measure) in the flour mixture and a little garlic salt.  I love using dill when cooking seafood!  

I have a few variations.  When I'm in a real hurry, I don't even dip it in egg first . . . it still works well.  Sometimes I marinate the shrimp or fish in a little olive oil, lemon and dill for around 15 minutes instead of using the egg dip.  It gives a different dimension of flavor that is delicious and goes well with tartar sauce.

It is very important when cooking shrimp . . . do not overcook!  I have found that a total of 3 to 4 minutes is enough.  Quick and easy :)

Directions

In a bowl, whisk together ¼ cup flour, ¼ cup cornmeal, and 1 teaspoon Cajun seasoning.

Dip 1 pound raw peeled and deveined medium or large shrimp in 2 beaten eggs, then coat in the cornmeal mixture.

In a skillet, cook the shrimp in ½ inch of canola oil until golden and crisp, 2 to 3 minutes. 

Serve with tartar sauce.

Apple Walnut Sticky Buns

These sticky buns look like you have been working in the kitchen for hours, but no . . . this is a semi-homemade recipe from Sandra Lee of the Food Network.  Don't they look delicious?

I will be experimenting with this recipe and making it a bit easier by using canned pie filling instead of fresh apples.  I'll update this post when I do!

Ingredients

• 1 Granny Smith apple
• 3/4 cup chopped walnuts
• 1/2 cup brown sugar
• 5 tablespoons unsalted butter, softened
• 2 (8-count) tubes refrigerated cinnamon rolls
• 1/2 teaspoon pumpkin pie spice
• 1 to 2 teaspoons water

Directions

Preheat the oven to 400 degrees F. Generously butter a 12-count muffin tin.

Peel, core and dice the apples into 1/2-inch cubes. In a medium bowl stir together the diced apples with the walnuts and brown sugar.

Divide the apple mixture evenly into the muffin tin. Put 12 cinnamon buns, cinnamon side up, on top of the apple mixture. Put the muffin tin on a baking sheet and bake until the tops are golden brown, about 8 to 10 minutes. 

Remove the muffin tin from the oven and allow to cool for 5 minutes. Put a clean baking sheet on top of the muffin tin and flip to remove the sticky buns.

In a small bowl, combine the vanilla frosting with the pumpkin pie spice and 1 to 2 teaspoons of water. Mix until very thick and of pourable consistency. Drizzle over buns and serve.

Source:  Food Network

Spaghetti With Roasted Tomatoes and Herbs

Ingredients

• 12 ounces spaghetti (3⁄4 box)
• 2 pounds cherry tomatoes (about 6 cups)
• 6 cloves garlic, smashed
• 3 tablespoons olive oil, plus more for serving
• kosher salt and black pepper
• 1/2 cup chopped mixed fresh herbs (such as basil, parsley, and chives)
• shaved Parmesan, for serving

Directions

1. Heat oven to 400° F. Cook the pasta according to the package directions. Drain and return it to the pot.
2. Meanwhile, on a rimmed baking sheet, toss the tomatoes, garlic, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
3. Roast the tomatoes, tossing once, until they begin to burst, 20 to 25 minutes. 
4. Toss the pasta with the tomatoes, herbs, and remaining tablespoon oil. Serve with the Parmesan and additional oil (if desired).

Source:  Real Simple By Kate Merker, September 2010