Tom Jones Shrimp

This recipe is from one of my favorite cook books, Tidewater on the Half Shell a wonderful collection of recipes by the Junior League of Norfolk Virginia Beach. It's so simple...and perfect for anyone cooking for one or for many.   Not to mention, it's delicious.  I highly recommend purchasing this cook book...every dish I cook from their recipes is amazing!  I have some baking right now, can't wait!

 https://www.amazon.com/Tidewater-Halfshell-Fine-Virginia-Recipes/dp/0961476702/ref=sr_1_1?dchild=1&qid=1607467903&refinements=p_27%3AJunior+League+of+Norfolk-Virginia+Beach&s=books&sr=1-1&text=Junior+League+of+Norfolk-Virginia+Beach

Ingredients:

1 # shrimp (in the shell)

1 Tbsp freshly groupd pepper

1 1/2 twsp. salt

Juice of one lemon

1 Tbsp, Worcestershire sauce

Several shakes of hot pepper sauce

1 clove garlic, minced

3 Tbsp. extra virgin olive oil

3 Tbsp. butter

Here's what you do!

• Preheat oven to 350 degress
• Wash shrimp then spread in baking dish in single layer
• Mix all reamining ingredients except butter
• Dot top woth butter
• Bake at 350 for 20 minutes, stir while cooking
• Serve in baking dish
• Great with a side of french bread
• 
  

 

3 Sweet Potato Pies

One of my Mom's specialties was her sweet potato pies.  She never made just one and only made them around Thanksgiving or Christmas.  And when Edna made sweet potato pies, she made sweet potato pies, it was normal for her to make 24 pies in one baking.  Many went in the freezer, some went to friends, but the best of the lot was reserved for family. I loved them...enjoyed them for a lunch or dinner dessert and even as breakfast with a cup of coffee.  Yum!!!

I've used Mom's recipe but somehow, mine never come out as good as hers.  So today, I ventured out on my own and the result made me very happy...let's just say I've consumed almost a half of a pie already...quality control is so important!

So here goes what I did.

Ingredients (makes 3 pies)

8 average sized sweet potatoes

1 1/2 cup sugar

3 sticks of butter, sliced

2 teaspoons cinamon

1 teaspoon nutmeg

2 teaspoons vanilla extract

1/2 cup carnation evaporated milk

8 eggs

frozen pie shells (not deep dish); thawed 

• Preheat oven to 375
• Cover the sweet potatoes with water in a large pot, bring to a boil, lower the heat and cook until fork pierces all the way through the potatoes easily
• Place peeled potatoes in a large bowl,add butter, sugar, spices, vanilla, milk and beat with mixer until smooth
• Add eggs two at a time and beat until smooth
• Taste mixture and add more sugar or spice to your taste (a very important step!)
• Ladel mixture into pie shell...I do about 3 cups to one pie shell
• Bake for 50 minutes
• Cool, cover and refrigerate (reserve one for tasting!)

Enjoy!!!  Mom called this a hand pie...if it's done just right, a slice is easily eaten without a fork!!!

 

Trout, Grits and Collard Greens 

Now, I really wish I was a better food photographer!  I'll post the picture, maybe, but it does not come close to matching the deliciousness of this dish. (So I did post it)  This is, actually, a knock off of my favorite dish at South Market Restaurant in Pensacola, Florida...also my favorite restaurant there.  If you happen to be there go on Wednesday night when the most amazing bartender is working!  They use redfish for this dish, grilled or blackened, I substituted fresh trout, fried, just caught yesterday.  The combination of fish, collard greens and grits is just soooooo good!

Ingredients:

• Collard Greens, 32 oz cello pack
• 2 ham hocks
• Pepper vinegrar
• Yellow grits 
• Butter
• fish fillets (1/2 per serving)
• 2 eggs
• Louisiana Breading , New Orleans Style
• Vegetable Oil

So for the collard greens I take a short cut...I buy the cello pack...already washed and cut.  I start by cooking ham hocks in a large pot of water (I know you want to know quarts and stuff...just not me!)  I bring them to a boil and then let them simmer for a couple of hours.  You want that ham flavor be in the liquid and really flavor the collards.  Add the collard greens, return to a boil, then reduce to a simmer for an hour. Salt/ Pepper to taste along with a healthy dash of pepper vinegar.

For the grits...I buy Lake Side yellow grits and cook according to package directions...nothing creative here! Add butter, I use 1 tablespoon/serving,  Salt/Pepper to taste.

For the fish... Heat about 2 inches of vegetable oil in a skillet...beat the eggs in a bowl.  In another bowl have the Louisiana New Orleans Style breading mix. Dip the fish fillets (one at the time) in the egg, then in the breading mix...then add fish to the skillet.  Fry fillets on each side for 4 minutes.

To serve:  Drain collards and place a healthy seving on a plate with a scoop of grits.  Place fsh fillets on top.