Here's what we had: tomato pie, creamed corn, and spicy shrimp, with chocolate pie for dessert!
Beth 365: My life in pictures ... what inspires me, what I'm learning, who I'm sharing time with, what makes me tick.
Beth 365: My life in pictures ... what inspires me, what I'm learning, who I'm sharing time with, what makes me tick.
7 comments:
Mmmm--you're killin' me! You oughta be writing/photoing for a "come to the beach" ad. If I had to pick a verb for what your recent beach photos do, it would be "invite."
I'll be right over!
So, are guests from the West Coast invited? ;)
I'll post the recipes, so you feel like you were here:
Skrimps:
2 lbs jumbo shrimp
Drizzle with olive oil generously
sprinkle with cracked pepper and minced garlic
drizzle with juice of four lemons
drizzle with a 5oz bottle of Worchestershire sauce
sprinkle with sea salt and Italian seasoning and more pepper
dot with Tabasco sauce to taste
cut up two sticks of butter and dot the top with it
Bake at 300 for appx 30 minutes (until they're all pink/opaque and not gray/translucent)
Use french bread to dip in the sauce
Tomato Pie:
Slice five FRESH tomatoes, salt and drain in colander for 10 minutes (pat dry with paper towels). Sprinkle with sea salt and cracked pepper. Layer tomatoes, chopped green onions and FRESH basil leaves in a pie shell. Top with a mixture of 1.5 C mozzarella, 1.5 C cheddar, 1 C mayonnaise, and 1 egg. Bake at 350 for 20-30 minutes (or put in earlier than the shrimp and bake together)
Creamed corn:
Cut corn off 8 ears of FRESH corn and scrape the cobs down. Sprinkle with sea salt and cracked pepper. Pour about a cup of half and half or cream over the corn. Add a half stick of butter cut up. Put in a casserole dish and bake with the tomato pie for 20 minutes or so.
I was going to ask for the recipes! Thanks. Looks wonderful and I can almost smell the meal cooking!
Looks very yummy! Is that the Pioneer Woman shrimp recipe?
I'm enjoying all your beach photos.
Yeah, I kinda modified Pioneer Woman's recipe. I prefer baking shrimp at lower heat to broiling them (as she instructs) because I think the texture is better... more tender, like scallops.
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