Sheri Wren Haymore

shrimp

two ways

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. Here’s one of her many shrimp recipes, usually served as an appetizer.

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

• 2 pounds large shrimp, raw • 1 lemon, sliced • 1 onion, sliced • ½ cup black olives, sliced • 2 tablespoons chopped pimento • 1 tablespoon capers

Ingredients for dressing

• ½ cup lemon juice • ¼ cup canola oil • 1 tablespoon apple cider vinegar • ¼ teaspoon cayenne powder • ¼ teaspoon black pepper • ¼ teaspoon garlic powder • 1 teaspoon salt • 1 tablespoon dry mustard • ½ bay leaf, broken

Equipment

• Large pot to boil shrimp • Colander • Large bowl • Pint jar • Serving platter

Directions

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. 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.

SHERI’S SHRIMP WITH PEPPADEW PEPPER SAUCE

Servings: 2, if you’re hungry Prep time: 15 minutes Cook time: 5 minutes

Ingredients for shrimp

• 1 pound shrimp • Fresh lemon juice • Salt

Ingredients for Peppadew sauce

• Bacon • Olive oil • Garlic cloves • Peppadew Peppers in a jar (I get mine on Amazon) • Maple syrup • Butter • Dijon mustard • Raspberry dressing (a good quality, like Braswell’s) • Black pepper • Thyme

Equipment

• Medium bowl • Skillet

Directions for Shrimp Preparation

1. Peel and devein the shrimp. Butterfly if using large shrimp. Sprinkle lemon juice and salt over, set aside in the bowl.

Directions for Peppadew Sauce

1. Chop the bacon and brown it in the skillet. Remove and set aside. 2. In the same skillet, add olive oil and sauté garlic just until fragrant. 3. Chop at least four Peppadews and add to the skillet, along with some of the juice from the jar. 4. Add maple syrup, butter, Dijon mustard, and raspberry dressing. Bring to a simmer, stirring. 5. Add black pepper, thyme, the cooked bacon, and the shrimp. Sauté just until the shrimp is done.

Helpful Tips

This will come together very quickly, so have your sides ready before you start. Personally, I like it with slowcooked, creamy yellow grits and collards. The sauce by itself is also delicious over salmon. Or “on a car bumper,” as my husband would say. Hearing Aid Sales & Service, Inc. Locally Owned and Operated Since 1963

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