LUCY BURDETTE: Today was intended to be a guest day on MLK, but there was a snafu in my guest's cover etc being ready. So you'll meet Christine Falcone in a few weeks when she's not feeling frazzled and rushed, and today you get me!
I do have giveaways--a CD copy of A DISH TO DIE FOR, plus a copy of the 1988 Woman's Club Cookbook, which is part of the new book's story!
When I was studying clinical psychology in graduate school, sometimes my friends and I would cook delicious meals to celebrate our work and blow off steam. This baked shrimp dish is one we loved. When I was thinking about what my food critic character Hayley Snow might serve to to beloved Scottish sisters Violet and Bettina in next summer's release, A CLUE IN THE CRUMBS, this dish came to mind. Hayley always considers the tastes of her guests and likes to connect recipes to her beloved Key West island. Here she is mulling things over:
I’d considered a million recipes preparing for their visit. Key West pink shrimp was a no-brainer, but in what form? Miss Gloria nixed a few ideas as too spicy and possibly foreign sounding, particularly the shrimp in purgatory recipe that I favored.
“I don’t remember eating anything spicy in Scotland,” she’d said. “Certainly not something that’s traveled that close to hell.” We both giggled.
In the end, we’d agreed on garlicky, buttery, Worcestershire-laced baked shrimp with lots of good bread from Old Town Bakery to sop up the sauce. I’d made it for friends and served with the shells on for a more rustic, hands-on experience, but for our special and jet-lagged guests, I’d decided to peel.
Ingredients
1 teaspoon paprika
2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
8 tablespoons unsalted butter
1-3 large cloves garlic, minced
2 tablespoons Worcestershire sauce
Hot sauce or hot peppers, to taste
1 lemon, sliced
1 bay leaf
Fresh rosemary, leaves snipped off stems
Good bread for serving
Mix all the ingredients together except shrimp and lemon in a 9 x 13 pan. Heat in 400 degree oven until melted.
Remove from the oven, stir, add the shrimp and lemon in a single layer. Roast for about 15 minutes until butter is bubbly and shrimp are pink. Serve with good bread for soaking up the sauce.You’ll probably want a nice green salad to balance the richness of the shrimp!
Be sure to leave a comment about a favorite recipe that's held up over the years to be entered in the drawing for the two books!
A DISH TO DIE FOR, #12 in the Key West food critic mystery series, is now available wherever books are sold
For me, it would be my Mom's recipe for lasagna that was thought to her by an Italian neighbor when I was a very small child. One of the advantages of being an Army brat is being raised around many nationalities.
ReplyDeleteMom never had a recipe for it until one year I decided to make a tried and true family recipe book for Christmas presents. It was after the death of our daughter and gave me something constructive and tangible to do. It took some time to perfect each dish considering most of them had no written recipe. I'd stand beside Mom and as she poured a spice in her hand, I'd take it and measure it. When I thought I had it written down right. Mom let me fix the dish with her tasting and altering it where needed - again with me measuring before she put it in the pot. Once it was perfected to Mom's satisfaction, the recipe was typed up and put in my cookbook. I made 3 copies that year - one for my Mom, one for hubby's Mom and one for me. When Mom passed I gave her copy to my best friend and hubby's Mom's went to his sister. The lasagna is a dish often requested and one I make often when I know company is coming. Each time I fix a dish out of my recipe book, it brings sweet memories of my Mom and my childhood back to mind.
2clowns at arkansas dot net
I love the story of the recipe and the book. A friend made a book like that, with family stories and photos included with the recipes. I'm sure her books and yours will be family treasures through the generations.
DeleteYou were so clever to cook the recipes with your mom, now they will be forever treasured!
DeleteMy tried and true recipe is Ann Landers' Meatloaf. I've been making it for around 50 years and we all love it.
ReplyDeleteHi, Lucy/Roberta -- Sweet giveaway today, and I love the story of how you and your friends cooked up this shrimp dish in grad school. As far as sharing a recipe that's held up over the years, I have too many to count. My favorites come from my beloved Aunt Mary, who was born in Italy and lived with our family. (She was more like a grandmother, and we were very close.) Among my favorites were her Italian cookies, which I still make every year around the holidays. Cheers for the memories and have a wonderful Sunday. ~ Cleo
ReplyDeleteMy moms lasagna recipe and her broccoli casserole. Thank you for the chance
ReplyDeleteI will definitely try this recioe….I always remembering my mom calling me when she found a “recipe to die for” then invite me for a visit to share it for dinner, can’t wait to read your book!
ReplyDeleteMy father was a good cook and I use many of his recipes to this day. It's hard to pick a favorite, but I've made spaghetti sauce the way he taught me for many years. Shrimp is one of my favorite foods and your recipe looks so delicious. I'm from Maryland and I love to season my shrimp with Old Bay seasoning. We put it on everything here 😊
ReplyDeleteAnonymousSeptember 25, 2022 at 9:28 AM
ReplyDeleteI will definitely try this recioe….I always remembering my mom calling me when she found a “recipe to die for” then invite me for a visit to share it for dinner, can’t wait to read your book! ….sorry I didnot mean for my comment to be anonymous….sorry fir the duplicate!
We have a lot of go-to casserole recipes that never get old. Also a caramel recipe that quickly became a requested treat among family and at my work. Then there's a some recipes I've gotten from others that have become our own family favorites like a corn chowder, a broccoli salad, and a chicken dip.
ReplyDeletekozo8989(at)hotmail(dot)com
Slippery Pot Pie. I know that at least 4 generations of my family have made it. sue.stoner72@yahoo.com
ReplyDeleteMy grandma’s sandtart cookie recipe.
ReplyDeleteKitten143 (at) Verizon (dot) net
Oh sounds yummy!
DeleteMy mom chicken and broccoli casserole recipe . xzjh04 (at) gmail (dot) com
ReplyDeleteI love chicken and broccoli casserole!
DeleteThe shrimp looks delicious! My go-to recipe is one I inherited from my mother for chicken and rice. It brings back happy memories when I fix it. It’s easy and I don’t need the recipe anymore, but sometimes I’ll get the recipe out when I make it just to see my mom’s handwriting. cking78503(at)aol(dot)com
ReplyDeletethat is so sweet!
DeleteMine would be my mom’s Taco Salad.
ReplyDeleteShe made this for every family gathering for years. I still have the recipe she wrote in her own hand writing. I cherish it.
Congratulations on your book!!! Thank you for your wonderful giveaway and the chance to win!🥰
We could live on shrimp so thanks for sharing your recipe. I'm looking forward to the sauce! I have two recipes that I've made that have survived family-friends-coworkers critique during the past 56 years. One is my goulash which is my Mom's recipe for goulash and the other is Black Forest Pie, a recipe I found on a can of cherries in the 1980's. Love your books! Thank you for the chance to win the cookbook and the A Dish to Die for CD.
ReplyDeleteMy aunt’s ‘cheese fondue’. It’s just a white sauce with processed American cheese and a couple tablespoons of Worcestershire sauce. But add cubed bread and sliced Granny Smith apples and it’s the most comforting food anywhere! Robinsweb at hotmail dot com
ReplyDeleteI still make my mom's goulash and hamburger rice hotdish. If Peg Bracken hadn't written the I hate to cook book, my mom could have! We had lots of one pan meals, but those two were keepers, ones my kids always liked. Thanks!
ReplyDeleteI love shrimp and this recipe looks delicious. You're cover is fabulous, too! Congrats!
ReplyDeleteMy dad would have loved your shrimp recipe, I'm not a shrimp eater. My mom recently made a dish she made when I was a kid-many decades ago and it was just as good: Lahmajoun! Although our recipe is quite different from the ones I just saw online!
ReplyDeleteI guess it's been a while since I commented, it but me as anonymous-it's me Cozy Up With Kathy.
DeleteIt looks delicious, and I commend the courtesy of using already-shelled shrimp, so messy with a sauce (and a waste of sauce IMHO). The book is even better than the recipe <3
ReplyDeleteAll of your recipes are delish. My signature dishes are Chicken Picatta that I make for an Italian friend when they visit, Shrimp Creole, Lasagna and a homemade BBQ sauce that we can. I keep my recipes in a notebook with the pages indexed so I can find the recipe easily.
ReplyDeleteMy grandmothers recipe for black walnut apple cake with brown sugar icing- yum
ReplyDeleteLuvs2read4fun (at) gmail (dot) com
I have a few recipes that I love to cook. However, I would narrow it down to two of them. I chose these two because they bring my family together and remind me of very happy times. Just like Haley’s cooking brings her “community” together. The first one is my chicken in mole sauce, this one is my kids and my husbands favorite dinner recipe of mine. We all share our thoughts and day around the dinner table. The second one is biscuits and gravy. We have this every Christmas morning, my family, parents, brother and sister all gather at my house in the morning. We all have cherished this special time with each other.
ReplyDeleteYour shrimp recipe looks delicious! My favorite recipe is my six hour pork roast. It is so easy and makes a good pulled pork or a pork roast dinner.
ReplyDeletediannekc8(at)gmail(dot)com
A favorite recipe from my grandmother who was a creative and talented cook and baker is Homemade chicken soup and roasted chicken. Your shrimp recipe is delectable. saubleb(at)gmail(dot)com
ReplyDeleteOh my goodness, this recipe looks delicious! I enjoy cooking, so lots of favorites, but a long time requested recipe is my mom's homemade vegetable beef soup, which means I have to make pot roast first, so it's a double win for the family.
ReplyDeleteI can not wait to try this recipe - so good with all my favorite spices and shrimp! YES!!
ReplyDeletelindalou64(@)live(dot)com
The shrimps are yummy. My mother's tuna fish casserole which was so unique and tasty filled with love and care. elliotbencan(at)hotmail(dot)com
ReplyDeleteLove and care are the very best ingredients!
DeleteA got to recipe for us is smothered chicken over rice. Chicken thighs or breasts that have been baked in cream of chicken, cream of mushroom, garlic, s&p, and butter. Then dished over rice with carmelized onions. So goooood! I am excited to try the shrimp and wonder if you could use lobster?!
ReplyDeleteI think lobster would work!
DeleteThat looks really good and really easy, Lucy! Do the shrimp toughen up at all for that 15 minutes of baking? I haven't made it in ages but years ago Mom got a recipe for Jiffy Shrimp Curry (soup-based) from an aunt. It was also easy and delicious.
ReplyDeletepatdupuy@yahoo.com
they did not taste tough at all Pat, but you could watch the oven and make sure they coming out as soon as they are the right pink.
DeleteProbably my go to recipe is pound cake flavored with mace. My grandmother flavored hers this way and it’s the only way for me. suefoster109 at gmail dot com
ReplyDeleteI am not sure I'd recognize the taste of mace, but would definitely take a piece of your poundcake!
DeleteMy grandma’s cherry pie is one that gets made pretty much every holiday (and some in between times, too.) Other pies get switched up or other desserts are subbed for other pies but cherry is a mainstay and my personal favourite, both to make and to eat.
ReplyDeleteI love cherry pie too, but haven't made one in ages!
Deletewelcome today and thanks for helping another author like this. this sounds like a recipe my husband would love, thanks for sharing. Oh but these books look fabulous. thanks for a chance
ReplyDeletequilting dash lady at comcast dot net
Oh, Cherry Carnival Cake. It was around our family before I was born. someone on my moms side, many years ago, started passing this recipe down. not sure if they got it from somewhere or put it together themselves. But it quickly became my birthday cake
thanks Lori! Now we're dying to know more about the Cherry Carnival Cake!
DeleteStir fry beef with tomatoes, red peppers, onion and oyster sauce.
ReplyDeletejtcgc at yahoo dot com
that sounds delish!
DeleteI love this. I wish I loved seafood more though. Or was a more adventurous eater, to try things.
ReplyDeleteI meant to put my name and not anonymous as my comment.
Deletethanks Sarah! I won't eat certain things either--we all have different tastes
DeleteThat recipe sounds good!! My favorite recipe is one I have had from a neighbor for 40 years. I fix it mainly at holiday time!! It is Cranberry-Raspberry Jello Salad.
ReplyDeleteThank you for the recipe I cannot wait to try it
ReplyDeleteYum! Thanks for the recipe! My favorite recipe is from my grandmother. Her meatloaf recipe is delicious! Oh, and her homemade cinnamon rolls. Yum!
ReplyDeleteThanks so much for the chance!
jarjm1980(@)hotmail(dot)com
oh now I'm hungry!
DeleteMy Great-Grandma Julie's poundcake recipe. I used to sell them during the holidays.
ReplyDeleteThe recipe for chocolate cream pie handed down to me from my grandmother. It was actually a recipe brought home by my mother when she was in the 4th grade. I still have the original index card on which it was written.
ReplyDeleteomg, that's a treasure!
DeleteFor the fall it would have to be homemade chili for a main dish and for dessert it would have to be cherry torte, a recipe handed down in my husband's German family. cherierj(at)yahoo(dot)com
ReplyDeleteI bet the cherry torte is amazing!
DeleteProbably good old reliable New England baked beans...with a baked ham.
ReplyDeleteI haven't cooked much for the last 30+ years; hubby took over that task. I was a good cook, but he got home from work earlier than I did and decided there was no reason to wait on me cooking the dinner, he could do it [and he's always liked cooking]. Didn't take long to spoil me!
ReplyDeleteWhen I do cook, I like to make my mother's chili. Her chili was more a soup than a thick mixture. And she did not put beans in it. I'm just waiting for colder weather to make a pot.
I came upon a Pillsbury recipe in the Sunday coupons as a teenager and it has been a go-to ever since. It is called Hamburger Beef Wellington and is made with steamed broccoli, browned ground beef and mozzarella cheese nestled inside crescent roll dough that has been pinched together at the seams and then baked. Easy peasy but really good.
ReplyDeleteThank you for the recipe! It sounds great. :) I love to try new recipes. The story sounds fun.
ReplyDeleteThese does sound yummy.
ReplyDeleteYum sounds delicious I make tilapia with Italian bread crumbs and bake in the oven it is simple and delicious Thank you for the recipe I will have to try it. deborahortega229@yahoo.com
ReplyDeleteGreat giveaway! For me, I think the recipe would be a peach pie recipe. I found it in a cookbook my parents gave me for Christmas one year & I've made it for bring a dish occasions, or just for family dinner, ever since
ReplyDeleteOh, this shrimp recipe sounds divine. I don't make it often, but my grandmother's hot chicken salad casserole with potato chips on top has stood the test of time. She served it at my high school graduation luncheon so good memories go with it. My hubby says it's "ladies who lunch" food. Thank you for the chance to win. Dmskrug3 at hotmail dot com
ReplyDelete