I've been posting quite a few shrimp recipes because along with scallops, they are my favorite quick dinner. I've made any number of versions of Cathy's cornmeal shrimp recipe for years and I bet you have too. But the other night I decided to take a photo and post it for the blog. I like that she added some Old Bay seasoning and makes her own tartar sauce, as do I. Cathy most often uses frozen shrimp for this, but because I live on the Florida coast, finding fresh shrimp is never a problem for me. Either way will work.
P.S. Are you wondering what that lobster claw is doing sticking out from under the shrimp? Those are my lobster plates....I love the oval shape and use them frequently for the blog.
Crisp Cornmeal Shrimp
From Noble Pig
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons Old Bay seasoning
1/4 teaspoon salt
2 large eggs, lightly beaten
1 pound frozen peeled and deveined large shrimp w/tail on, thawed
Combine flour, cornmeal, salt and Old Bay Seasoning in a bowl. In another bowl, lightly beat two eggs.
Dip the shrimp in the eggs, then coat in the cornmeal mixture.
In a skillet, cook the shrimp until golden brown and crisp in a 1/2" of canola oil, about 3 minutes (about 5-8 at a time). Transfer to paper towel-lined plate to drain. Keep warm in a low oven until all the shrimp are cooked.
Serve with lemon wedges and tartar sauce for dipping.
My tartar sauce: To mayonnaise, I add a squeeze of lemon juice, sweet pickle relish to taste, a little grated onion and pepper.
Ah yes, time for a rhubarb recipe! And this is one of the few times I have no clue where I found the recipe. (If anyone knows, please mention in comments.)
Do I need to tell you how wonderful this was? We gobbled it down in no time. Although I think I got a tad carried away with the whipped cream in this photo!
1 lb fresh rhubarb stalks, cut into 1/2-inch pieces (3 cups), or 3 cups frozen rhubarb, thawed after measuring
1 cup packed light brown sugar
2 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 cup plus 2 tablespoons granulated sugar
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/3 cup whole milk
2 large eggs (1 separated)
sweetened (and flavored, your choice) whipped cream for serving
Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
Toss rhubarb with brown sugar in a bowl until coated.
Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.
Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
Serve cake warm or at room temperature.
Well, if it says coconut in the recipe title, I'm making it. Scones are one thing I do like in the morning...a close second to croissants. I'm not into major sweet anything for breakfast....but I made an exception for these; you'll find the glaze makes them plenty sweet enough for everyone's taste. Besides, you've got three kinds of coconut in the batter plus the coconut glaze. Wowza! Coconut heaven!
Triple Coconut Scones with Coconut Glaze
From Pastry Affair
1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup granulated sugar
2 tablespoons baking powder
1/2 teaspoon salt
1/3 cup coconut oil (solid state, not liquid)
1 cup sweetened coconut flakes
3/4 cup coconut milk
Preheat oven to 375 degrees F.
Whisk together the flours, sugar, baking powder, and salt. Cut in the solid coconut oil with a pastry blender until the mixture resembles coarse sand. Stir in the coconut flakes and coconut milk until the mixture comes together. (I needed to add a tad more flour)
Turn out dough onto a lightly floured surface and form into a disk roughly 1-inch thick. Cut the dough into 8 pie shaped wedges and move to a baking sheet. Bake for 16-18 minutes, or until the edges barely take on color. Allow scones to cool completely before glazing.
1/2 cup powdered sugar
1 tablespoon coconut milk
In a small bowl, stir together the powdered sugar and coconut milk. Using a spoon, drizzle glaze over cooled scones. Allow a few minutes for the glaze to set before serving.