Shrimp in Garlic & Chile Sauce

I always keep a bag of frozen shrimp in my freezer. It's great to break out a few just for a simple meal for myself, or the entire bag to serve to a bigger crowd. In Chinese culture, one is to eat shrimp for happiness and well-being. You don't have to ask me twice...I like both of those things! This is a great alternative to Chinese delivery, and I can definitely promise no MSG from this meal.

Ingredients:
1/2 cup chicken broth
2 t. cornstarch
1 t. sugar
2 t. Shaoxing (Chinese rice wine for cooking)
2 t. soy sauce
1/4 t. pepper
1 T. vegetable oil
1.5 lbs of shrimp, peeled and deveined
2 T. minced garlic
1 1/2 t. minced fresh ginger
1 jalapeno pepper, chopped
1/2 cup sliced green onions
1/2 t. sesame oil
rice (for serving)

Combine first 6 ingredients in a bowl and mix thoroughly.

Heat a skillet over high heat and add oil. Next, add the shrimp and cook 1 minute. Add garlic, ginger and jalapeno and cook for 1 more minute. Stir in broth mixture and coo 1 minute or until shrimp are done and sauce is thickened. Remove from heat and stir in green onions and sesame oil. Serve over rice.

Lemon Pepper Shrimp with Orzo

I don't really have a good story about this dish. I saw it in Cooking Light a few years ago and saved it with other recipe snippets I keep in my little notebook. I made it a while back and shared with my Mom, who also enjoyed it. It's simple, light, and really lets the flavor of the shrimp shine through. I usually have these ingredients on hand, so it's easy to throw together for myself or for company.

Ingredients:
1 cup uncooked orzo
2 tablespoons chopped fresh parsley
1/2 teaspoon salt, divided
7 teaspoons unsalted butter, divided
1 1/2 pounds peeled and deveined jumbo shrimp
2 teaspoons bottled minced garlic (I used fresh garlic - it's the best)
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper

Cook orzo according to package directions, omitting salt and fat. Drain. Place orzo in a medium bowl. Stir in parsley and 1/4 teaspoon salt; cover and keep warm.

While orzo cooks, melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Sprinkle shrimp with remaining 1/4 teaspoon salt. Add half of shrimp to pan; sauté 2 minutes or until almost done. Transfer shrimp to a plate. Melt 1 teaspoon butter in pan. Add remaining shrimp to pan; sauté 2 minutes or until almost done. Transfer to plate.

Melt remaining 1 tablespoon butter in pan. Add garlic to pan; cook 30 seconds, stirring constantly. Stir in shrimp, juice, and pepper; cook 1 minute or until shrimp are done.

Thai Red Curry Shrimp

I don't hide my love for ethnic food. It's yummy, usually inexpensive, and exposes me to flavors and tastes that I didn't experience growing up down south. Usually, it's cheaper to order delivery if I am in the mood for Thai food. However, this recipe might be one of the easiest ever, and I have altered the ingredients for 2 people, so that I can have leftovers for lunch the next day. The ingredients are easy to find in NYC, but even if you have to hunt them down, there are tons of recipes online that include these things, so don't worry... they won't go to waste. It really is a delicious meal and one of the easiest things I know how to make. The rice takes longer to cook than the actual dish!

The ingredients:
1 teaspoon canola oil
1/2 cup chopped onion
1 teaspoon red curry paste (this adds a good amount of spice, but I actually prefer more)
1 teaspoon sugar
12 ounces large shrimp, peeled and deveined
1/3 cup coconut milk (feel free to use light if you are watching the calories)
2 teaspoons fish sauce
1/4 cup chopped green onions
1 tablespoon chopped fresh basil (I like to use a bit more)

Why not make things easy and just go ahead and chop your ingredients now?



Heat oil in a large nonstick skillet over medium-high heat. 2 things noticed: I need a new nonstick pan PRONTO!....and this is very Medusa-esque. I am pretty sure I made up that word. I like it.

Add onion and curry paste to pan, and sauté 1 minute, stirring occasionally.

Stir in sugar; sauté 15 seconds.

Add shrimp; sauté 3 minutes or until shrimp are done, stirring frequently.

When they are pink throughout, those boogers are done.

Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated. Remove from heat; stir in green onions and basil. (Oops, forgot to take a picture.)

Serve with rice and your choice of side. I went with haricot verts because that is what I had. Feel free to use anything. Told you it was easy. And delicious, right?

Shrimp Cocktail Sauce

We boiled some fresh Gulf shrimp for Christmas Eve and decided to make Papaw's cocktail sauce to go along with it.


1 bottle 12 oz. chili sauce
1 sweet pickle, grated
1 small onion, grated
1 T. Lea & Perrins
1 T. lemon juice
1 t. horseradish
1 dash Tabasco


1 teaspoon horseradish? Well, we didn't believe it. No Sir. George would have never put so little horseradish in this. We used half a jar, but I honestly think it could have used a bit more. I think the rest of the Burnetts would agree too. Except the sissy ones of course.


Easy to make. Just put all ingredients into a bowl.

Give it a little stir and serve with some good ole boiled Gulf shrimp!

(sorry for the ugly picture)