Shrimpy Goodness (or why I would be horrible at keeping kosher)

I love shellfish and pork. I have been known to eat three types of pig at one meal (most egregious example of this was one very hungover morning at WaHo where I consumed hash browns which included ham, bacon, and a sausage egg and cheese sandwich). Probably shouldn't tell people that.

Anyway, I also adore shellfish. Any type. Favorite meal hands down, is a dozen raw oysters and a beer (or glass of white wine depending on the establishment).

So my friend TY and I have been texting this morning about her favorite dish that I make. Luckily for her I went to bed last night craving the shrimpy goodness, so it'll be on the table tonight.

Warning- this is one of those recipes you would rather have someone else make for you. That way you can pretend it's remotely healthy. As the chef, there's no escaping the truth.

I have made this recipe a trillion different ways, depending on the crowd, mood and what's on hand. For example, if I am working on a bottle of chardonnay, I'll fling some in instead of the beer. Although, I do hate to waste any of my wine.


New Orleans Barbequed Shrimp (which has nothing to do with barbecue sauce, or a grill [for the Yankees])




8 sticks of real butter. (this is rather terrifying. If my arteries are feeling sticky, sometime I use 1/2 olive oil and 1/2 butter)

2 tablespoons Old Bay or creole seasoning to taste;

2 - 3 teaspoons cayenne pepper and 3 - 4 teaspoons black pepper, to taste

2 tablespoons chopped rosemary leaves

1/2 cup Worcestershire sauce

6 ounces good beer

10 cloves garlic, finely minced (or as much as you like- just use fresh garlic, none of that jarred dreck please)

1 medium onion, very finely minced

3 - 4 tablespoons chopped parsley

Tabasco to taste

2 teaspoons fresh-squeezed lemon juice. I like the slice the lemons and use the slices in the pan. This makes your presentation look pretty.

5 pounds shrimp, heads and shells on

[This feeds 8-10 people, BTW ... cut it in half if you need to.]

• Melt a stick of the butter in a skillet.
• Saute the garlic, onions, parsley, rosemary and seasoning blend for about 2 - 3 minutes.
• Melt the rest of the butter.
• Add the beer (drink the rest of the bottle).
• Add the sauteed stuff, Worcestershire and lemon juice.
• Put the shrimp in a single layer in a baking dish, and pour the sauce over. Make sure the shrimp are covered in the sauce. If they're not ... melt more butter and add to the sauce. (just pretend you are Julia Child- butter is good!!!)
• Bake uncovered in a 350 degree oven until the shrimp turn pink, about 15 minutes.
  

I like to put newspaper down on the table, so people can just dump their shells. Clean up's a breeze, because you can roll up the paper.

Serve the shrimp with lots of sauce in big bowls. Serve with tons of good french bread, and a big green salad.

Not everyday food, but such a wonderful treat! Unless you keep kosher. I'm Presbyterian- fully in favor of bacon.

Legally Blonde

It's when I get my head shot back, and I look like the above is when I know I am a grownup. Still feel like I am playing dress-up though.

Hmmm, never played "I'm going to be a lawyer, and you be, blah blah blah" though.

Do you know Petro?

Unless you live in the East Tennessee area, you have never experienced the glory that is a Petro. First, let me explain their iced tea. Its called hint-of orange because it in fact has a major hint of orange. It's the best iced tea ever. Luckily you can buy it in gallon jugs (sure to make you the hit of the office party).

Next we have the Petro itself. Its similar to a Frito pie, but taken to the next level. I know, how you can you take a Frito(chili-cheese) pie to the next level????

There's your basic Frito pie. That forms the foundation of the Petro. Then you layer on the following:

Followed by your optional toppings:
And here is the final product.

Now comes the crucial step- the stir.


Every bite is a combo of gooey cheese, chili, sour cream, spicy jalapenos, maters and general yumminess. Normally I get marinated cucumbers on the side- my favorite snack. Cucumbers and onions marinated in a vinegar yogurt sauce. So great.

Also, if you are watching your weight, which I invariably am, Petro has "lite" varieties with low fat chili, fat free cheese and fat free sour cream. With all those ingredients you can't tell a difference at all.

A "Petro" bar is also a great entertaining idea. Every year my family has a Christmas chili party. My mama and I make chili for 100ish people, and set up a toppings station with Frito's, cheese, sour cream, salsa, black olives, jalapenos etc. It's a great party, especially for an open house style. After the initial do ahead work, it's perfect for the hostess because you can enjoy visiting with your guests. Preferably wearing reindeer antlers. (Mine light up).

If you ever attend a Tennessee Vols game, most of their concession stands sell Petros. Its heaven after a day of tailgating.