out & about by Sheri Wren Haymore
shrimp two ways
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1 tablespoon apple cider vinegar
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¼ teaspoon cayenne powder
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¼ teaspoon black pepper
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¼ teaspoon garlic powder
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1 teaspoon salt
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1 tablespoon dry mustard
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½ bay leaf, broken
Friends, I’m rich. So are my sisters and our daughters. It’s because Mama instilled in us a love for good food, thoughtfully prepared. Among her treasured possessions was her yellow recipe box, crammed full of index cards, each in a plastic sleeve. Beginning in about 1960, Mama wrote her favorite recipes on the cards, with notes explaining where the recipe came from and her own modifications. Even though the box itself resides with my niece, the wealth of knowledge passed down, along with the desire to create good meals, remains Mama’s legacy to our entire family.
Equipment
Here’s one of her many shrimp recipes, usually served as an appetizer.
Directions
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Large pot to boil shrimp
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Colander
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Large bowl
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Pint jar
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Serving platter
1. Bring ample water to boil in the large pot. Drop in the shrimp. Shrimp are ready when they turn pink and start to curl. The water does not have to return to boil. Do not overcook!! 2. Drain the shrimp into the colander and place under cold running water to stop the cooking. Peel and devein the shrimp. 3.
Place the shrimp in the large bowl. Add the lemon, onion, olives, pimento, and capers.
4. Mix the dressing ingredients in the pint jar and shake well. Pour the dressing over the shrimp and stir. 5. Place the bowl, covered, in the refrigerator for two hours. RUTH HOWELL’S COLD DEVILED SHRIMP Servings: 8 or more Prep time: 30 minutes Cook time: 1-2 minutes Passive time: 2 hours Ingredients for shrimp
6. Drain most of the dressing off. Arrange the shrimp on a platter with the lemon, onions, olives, pimento, and capers. My husband and I have a boat, a seventeen-foot Carolina Skiff, and we finally learned where to find shrimp at the coast and how to catch them with a cast net. With a freezer full of shrimp and my penchant for inventing recipes, we’ve had some good eats at our house. There is the tiny problem that I don’t measure anything, as you’ll see.
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2 pounds large shrimp, raw
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1 lemon, sliced
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1 onion, sliced
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½ cup black olives, sliced
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2 tablespoons chopped pimento
Servings: 2, if you’re hungry Prep time: 15 minutes Cook time: 5 minutes
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1 tablespoon capers
Ingredients for shrimp
Ingredients for dressing •
½ cup lemon juice
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¼ cup canola oil
20 • SURRY LIVING March 2022 Issue
SHERI’S SHRIMP WITH PEPPADEW PEPPER SAUCE
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1 pound shrimp
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Fresh lemon juice
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Salt
