Saturday, August 04, 2007

Skrimps

Tonight's dinner started at Flowers, the fresh seafood market; then on to the farmer's market; and finally the Piggly Wiggly.



Here's what we had: tomato pie, creamed corn, and spicy shrimp, with chocolate pie for dessert!

7 comments:

Rachel said...

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."

LauraLiz said...

I'll be right over!

Susanne B. said...

So, are guests from the West Coast invited? ;)

my15minutes said...

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.

Dancingirl365 said...

I was going to ask for the recipes! Thanks. Looks wonderful and I can almost smell the meal cooking!

Sandy said...

Looks very yummy! Is that the Pioneer Woman shrimp recipe?

I'm enjoying all your beach photos.

my15minutes said...

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.