Marinated Shrimp Appetizer

Marinated Shrimp Appetizer!

My sister, Mama Joy makes a

mean shrimp appetizer!
This is her special recipe!

It is served cold with crackers, bread, chips

or some just use a big fat spoon to
make sure all the yummy
marinade makes it to their mouth!

Ingredients

2 pounds of medium shrimp

(boiled using a shrimp boil mix

peeled and cooled)
We use Old Bay Shrimp Boil

1/2 cup olive oil

2 T red wine vinegar

2 T fresh lemon juice

1 tsp Worcesterhire Sauce

1/2 tsp salt

1/8 tsp black pepper

1/8 tsp white pepper

1/4 tsp cayenne pepper

1/2 tsp tabasco sauce

3 green onions minced

2 garlic cloves minced

1/2 sweet red bell pepper diced

1/2 green bell pepper diced

1 celery stalk diced

In a bowl whisk oil and vinegar together.

Add remaining ingredients and stir.

Place shrimp in your serving bowl.

Cover shrimp with marinade and
chill covered for about 2 hours before serving.

Bring to room temperature and serve

assorted crackers and breads.

Thanks Mama Joy!

More Recipes HERE!

Drunken Rum Cake

This is my son, Jake's all-time favorite cake!

Hands Down!

He just loves this cake and usually gets

to dig into one pretty much whenever 

he comes home for a visit.

It really is easy and the longer you can 

keep your peeps from cutting into it 

the more moist it will be.  No, you can't get

drunk from this cake but you will double in weight 

if you make a habit of baking this puppy!

Ingredients

• For the Cake
• 1 1/4  cup pecans or walnuts (chopped and toasted)
• 1 (18 1/2-ounce) yellow cake mix
• 1 package instant vanilla pudding mix (3.4 ounces)
• 4 eggs
• 1/4 tsp vanilla
• 1/2 cup cold organic whole milk
• 1/2 cup canola oil
• 1/2 cup  dark rum (I use Bacardi)
• For the Glaze
• 1/2 cup butter
• 1/4 cup water
• 1 cup white sugar
• 1/2 cup dark rum (I use Bacardi)

To make the cake, preheat oven to 325 F. Grease and flour 12-cup bundt pan.

Sprinkle nuts on the bottom of a pan. Combine all cake ingredients 

into a mixing bowl.

Beat on high for 2 minutes with electric mixer. 

Pour into prepared bundt pan. Bake for 1 hour. Insert a toothpick to make sure it is ready.

Cool in pan. Invert onto serving plate. Prick top with a fork many times. The more holes the more spaces the rum sauce can hide!

Melt butter in a saucepan.

Stir in water and sugar. Boil for 5 minutes, stirring constantly.

Remove from heat and stir in rum. 

Spoon glaze over top of  cake. Use a spoon to put 

extra dripping back on the cake. Repeat this until almost all of the 

rum sauce is on the cake.

Let it set up for a few hours or dig right in, no one will tell!

Coleslaw with Cilantro, Peach, Jalapeño and White Wine Vinaigrette

I love this coleslaw!
It is perfect for summer meals and will compliment
pretty much just about anything!
Serve it up with grilled seafood, fajitas,
burgers or dump it  all over your fried shrimp tacos!
Yes I said dump!
YUM!

Citrus Summer Coleslaw

1 head of fresh organic cabbage finely sliced

or in the bag already prepped

1/2 cup of cilantro diced

1 medium jalapeno finely diced

2 medium peaches diced

1 carrot thinly shaved

2 green onions chopped

1/2 cup of chopped walnuts (optional)

Dressing

1/2 C white wine vinegar

1/2 C olive oil

3 Tbls fresh squeezed juice from an orange

1/4 tsp salt

1/4 tsp pepper

1/4 tsp white sugar

In a small bowl whisk all dressing ingredients until blended. Pour over the slaw, cover and refrigerate for at least one hour before serving. If adding the walnuts do so just before serving.