No need to ignore shrimp during crawfish season
It’s crawfish time for sure, and sure, I’ll eat a few during the season, but come on. They’re a bit of trouble. I’m big on shrimp boils when I have a big group of friends or family over, mainly because it’s so easy: Season a big pot of water with Zatarain’s, throw in andouille, potatoes, onion and corn, and when that’s done, add the shrimp and cook a few minutes. Drain and throw the big delicious mess out on a bed of newspapers.
Looking through old Recipe Finder columns for something to do with crawfish, I came across a 1994 entry that included these three recipes for barbecue shrimp (called “barbecued” here, but I leave the D off — totally your preference). One was submitted by my good friend Alyce Mantia Price, who was Alyce Mantia back then and I believe that was even before she opened her store. Another came from James Baymiller, an excellent home cook who stays in touch with recipes and reminds me of upcoming food holidays (and also goes by Jim these days, but I feel certain from the recipe it’s the same person).
Requests
No requests filled this week, but we’re back on bakery requests. Stan Pigue remembers a coffee cake from McLaurine’s Bakery called a Crunchie Brunchie that his family would have on Saturdays. This brings to three the coffee cake requests we have outstanding. Kathy Fisher still wants the cinnamon coffee cake from John’s Bakery, and I’m dying for the butter meltaway from Seessel’s. I’ve searched for something like it, some recipe I can play with, for years, and have come up with nothing that’s close. Please help!
Send your recipes or requests to Jennifer Biggs at biggs@commercialappeal.com. 1 tablespoon dried parsley to teaspoon cayenne pepper
combine all ingredients except shrimp. Cook over medium heat on stove for 15 minutes. Add shrimp and cook 5 to 10 minutes more, depending on size, stirring frequently. Remove from heat when shrimp turn pink.
2 bay leaves, crushed 1 tablespoon paprika 1 teaspoon Worcestershire sauce 2 pounds large or jumbo shrimp in shell
Place the pan in a preheated 400-degree oven and cook 10 minutes. Serve in bowls with sauce. Serves 4.
Put shrimp in one layer in two large baking pans. Combine rest of ingredients except onion and lemon and whisk to blend. Scatter onion and lemon evenly over shrimp. Pour sauce over it all. Bake 30-45 minutes or until shrimp is cooked through. Serves 12.
In large ovenproof pan,
Source, all recipes: Files of The Commercial Appeal