Recipe of the Week

Main Ingredient - Shrimp
Created by Elizabeth Karmel

Recipe using Kick’N Spicy™ BBQ Sauce

recipe image
Created by Elizabeth Karmel

Buy head-on shrimp, take them home, grill ‘em and spill ‘em on newspapers to peel and eat—dipping into either melted butter or a spicy horseradish cocktail sauce. Serve this recipe “barefoot” with frosty bottles of beer or Sweet Southern Iced Tea.

Created by Elizabeth Karmel

Since everyone expects to top a great Caesar salad with grilled chicken, we are offering this unexpected variation: a shrimp version of the very popular Grilled Chicken Caesar Salad. It’s great for people who prefer shrimp to chicken or for those that want a change of taste! Buy the raw IQF (Individually Quick Frozen) jumbo shrimp and keep in the freezer so you can be at the ready to make it for any last minute drop-in guests or yourself!

Created by Elizabeth Karmel

Every time I make these shrimp indoors, I set off the smoke alarm. It's a ringing affirmation that I have hit the crowd-pleasing jackpot. Whether they are cooked on the stove or an outdoor grill, they always disappear instantly. XL shrimp are a bit pricey, but a couple of these memorably seasoned shellfish per person is all that it takes to impress. The recipe multiplies effortlessly to create a winning appetizer for any size dinner or cocktail party.


Created by Elizabeth Karmel

Every time I make these shrimp indoors, I set off the smoke alarm. It's a ringing affirmation that I have hit the crowd-pleasing jackpot. Whether they are cooked on the stove or an outdoor grill, they always disappear instantly. XL shrimp are a bit pricey, but a couple of these memorably seasoned shellfish per person is all that it takes to impress. The recipe multiplies effortlessly to create a winning appetizer for any size dinner or cocktail party.


Created by Elizabeth Karmel
Created by Elizabeth Karmel

This is my shrimp version of the very popular grilled chicken Caesar salad because the girls prefer shrimp to chicken! Buy the Jumbo frozen shrimp and keep in the freezer so you can be at the ready to make it for any of you last minute drop-in guests.

Created by Elizabeth Karmel

My childhood memories include order after order of boiled shrimp cocktail served with sweet ketchupy sauce over cracked ice. As I got older, so did my palate and now, I much prefer this grown up version of Summer Shrimp Cocktail.


Created by Elizabeth Karmel

Rosemary sprigs make perfect skewers. I like using them with prawns or the biggest shrimp I can find but they are also perfect for chicken, beef and even fresh figs

Created by Elizabeth Karmel
Created by Elizabeth Karmel

This is the French-flavored version of peel ‘n eat shrimp. The sauce is delicious and warrants a whole baguette just for sopping up! If you prefer to cook this indoors, preheat your oven to 425°F.

recipe image
Created by Elizabeth Karmel

Once the shrimp are cooked, pile them on newspapers or a platter and start peeling and dipping. The salt and pepper on the shells stays on your fingers as you peel the shrimp, seasoning the grilled shrimp before dipping into the potent lemon and garlic flavored dipping sauce.

Created by Elizabeth Karmel

Nathalie Dupree’s Shrimp And Grits Inspires New Recipe

     I recently traveled to Charleston where the wine and food festival was in session. The city swelled with pride as the top culinarians hosted chefs and food lovers from all over the country. I was lucky enough to have an invitation to cookbook author and Southern entertainer extraordinaire, Nathalie Dupree’s house for drinks.

     An hour before, Nathalie was on a panel with five other female chefs talking about being a woman in a male-dominated field. I loved her unself-conscious candor and her strong opinions—admitting that her mother wanted her to be a lady—a southern lady—above all else. That was ironic to me because I have always looked at Nathalie Dupree as the epitome of a southern lady.

     And, southern ladies know how to get their business done, come home, freshen up and lay out a cocktail buffet like no one else. I was on my way to dinner but the buffet beckoned nonetheless. Actually, it reached up and grabbed me by the collar.  

   There was a Dixie Cassoulet complete with charming lady peas, a delicious salad of garden arugula, pecans and perfect slices of avocado with a classic sherry vinaigrette, a stuffed and rolled beef tenderloin, new asparagus and many other dishes, but the dish that I could not keep my spoon out of, was a simple rendition of low country shrimp and grits.

     I love shrimp and grits almost as much as I love barbecue, and have eaten it and cooked it more times than I can count. But this version of shrimp and grits was different. I took a spoonful of the shrimp already mixed into the creamy white stone-ground grits and noticed that they looked poached. Then I took a bite. The sweet shrimp tasted like the sea and the texture was tender and pristine. I instantly realized Nathalie’s shortcut, which was also her brilliance. The one drawback to shrimp and grits is that often the shrimp—normally sauteed separately—are tough and overcooked. This new “method” will insure that the shrimp are never overcooked. Right there in Nathalie Dupree’s living room, I had a shrimp and grits epiphany.

     I couldn’t help myself, and I blurted out, “Nathalie, did you put raw shrimp in the simmering grits?”

     “Yes, I did and I sometimes put a handful of spinach in there too,” she nonchalantly replied.

     Well, that set my mind to thinking as I contemplated a few more bites of the shrimp. I couldn’t wait to get home to try a new kind of shrimp and grits recipe. Since I was no longer in shrimp country, I bought frozen IQF shrimp, {if you are lucky enough to get Shem Creek or Charleston shrimp, buy them fresh the day you are going to make these Shrimp and Grits.} baby spinach, and small ripe grape tomatoes.

     I made the grits with my favorite Anson Mills stone-ground grits, boursin and a little cheddar cheese. When the grits were seasoned and ready, I added the raw shrimp. I watched as the shrimp turned from gray to pink and curled up just so. Just before I was ready to serve the dish, in went a few large handfuls of spinach. Just before I plated my new fangled shrimp and grits, I topped the steaming bowl with sliced grape tomatoes and a quick grate of Parmesan cheese.

     It was every bit as good as I hoped it would be! This is a perfect recipe for any meal—breakfast, brunch, dinner or lunch—or a southern cocktail party in the style of Nathalie Dupree. Thank you Nathalie for the inspiration and the new technique—I’ll never make it any other way.

Created by Elizabeth Karmel

This recipe comes to the girls from none other than their buddy, Bob Blumer. He says, “Every time I make these shrimp they disappear instantly. XL shrimp are a bit pricey, but a couple of these memorably seasoned shellfish per person is all that it takes to impress. The recipe multiplies effortlessly to create a winning appetizer for any size dinner or cocktail party.”

Created by Elizabeth Karmel

hi elizabeth3
a food fanatic and the Grill Girl from North Carolina who has seasoned, basted and tasted my way across the country. Please join me on my non-stop, culinary journey...


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