A Shrimp Boil For The 4th of July or Anytime!

Whether you're preparing a festive feast on the beach, entertaining out on the deck, or enjoying a good 'ol backyard picnic, a shrimp boil is a fun simple meal that your guest will LOVE!  Trust me. If you can boil water, you can make this meal. 


In my humble opinion, the secret to a great shrimp boil is this stuff:

Zatarain's Crawfish, Shrimp & Crab Boil
I find this at my local grocery store in the spice section but if you can't find it, just order from the link I've added above.

Okay, let's get started!  You will need the following ingredients:


Fill a large stock pot with 2 quarts of water (or about 1/2 way full).  Add one whole lemon, cut it quarters, 2 tablespoon salt and 1 bag Zatarain's seasoning.


Thought you'd enjoy seeing a few lemons I picked from my tree.  Sadly my lemon season is over now, so no more lemons until Christmas but aren't these purdy?


Add desired amount of small red potatoes and boil 15 minutes.


Add ears of corn (1 for each person) and smoked sausage/kielbasa that has been sliced on the diagonal.  Allow to boil for 10 more minutes.


Add fresh or thawed raw shrimp (deveined) with tail shells on and boil 5 more minutes.  I like to use big shrimp when I'm making this dish.


Shrimp are cooked once they turn pink in color and the meat is opaque.


Turn off heat.  Strain contents of pot and discard Zatarain's seasoning bag and cooked lemons.


Melt a stick of butter and drizzle half of it over your shrimp boil.

.

Serve the other half of your melted butter in a dipping bowl.
Arrange your shrimp boil on a platter or just pour down the center of the table on clean newspaper.
Garnish with fresh lemon slices.


I also provide ketchup and hot sauce.  Oh, and don't forget a waste bowl for shells. 

This meal is fabulous served with ice cold beer or fun retro flavored sodas displayed in metal buckets!

Shrimp Boil
*There really aren't exact amounts here.  I generally just add what I think will get eaten ;-)

1 box Zatarain's Crawfish, Shrimp & Crab Boil seasoning.
2 quarts water
2 tablespoons salt
1 whole lemon cut in quarters
1-2lbs small red potatoes
4-8  1/2 ears of corn
1 whole Polish Kielbasa smoked sausage, slice on the diagonal
1-2lbs raw shrimp, deveined with shells on
1 stick butter, melted
more fresh lemon slices for garnish

Fill a large stock pot with 2 quarts of water (or about 1/2 way full). Add one whole lemon, cut it quarters, 2 tablespoon salt and 1 bag Zatarain's seasoning. Add desired amount of small red potatoes and boil 15 minutes. Add ears of corn (1 for each person) and smoked sausage/kielbasa that has been sliced on the diagonal. Allow to boil for 10 more minutes. Add fresh or thawed raw shrimp (deveined) with tail shells on and boil 5 more minutes.  I like to use big shrimp when I'm making this dish. Shrimp are cooked once they turn pink in color and the meat is opaque. Turn off heat.  Strain contents of pot and discard Zatarain's seasoning bag and cooked lemons. Melt a stick of butter and drizzle half of it over your shrimp boil. Serve the other half of your melted butter in a dipping bowl. Arrange your shrimp boil on a platter or just pour down the center of the table on clean newspaper.
Garnish with fresh lemon slices.

I'm off to the beach on Friday.  Hope everyone enjoys a fun and safe holiday.


~The Lemonista

Triple Berry Cobbler à la mode!

Want to be a household hero tonight? Have I got the dessert for you!



I don't think a speck of this mouth watering cobbler was ever given the chance to cool. For as soon as I popped this bad boy out of the oven, it was divided up amongst the family and top with vanilla ice cream.  This cobbler truly tastes as good as it looks and best of all, it takes less that 15 minutes to whip it together!

You will need:


Preheat over to 375 degrees.
Pour two 16oz bags frozen mixed berries (raspberries, blueberries & blackberries) into a greased baking dish.  (5-6 cups fresh berries may be substituted if berries are in season).


Combine 4 tablespoons sugar with 1 tsp. cinnamon.




Sprinkle sugar mixture over the berries.


Toss the sugar mixture into the berries with your fingers.


Drizzle 1 tsp. fresh lemon juice over the top.


In a mixing bowl combine flour, brown sugar, softened butter and oats (the oats make it healthy *wink*)


Cut together with a fork or pastry cutter until crumbly.




Sprinkle oat mixture over berries.


If using frozen berries, bake at 375 degrees for 35-40 min, until fruit is tender, top is golden brown and juice is bubbling.
(if using fresh berries, reduce cook time to 25-35 min).



Scoop cobbler into a bowl.


I'm using a lavender Bohemian porcelain dish that my dear friend Sarka's mom brought to me in her suitcase from the Czech Republic!!


Top with vanilla ice cream.



Allow me to spoon feed you through the monitor. *grin*



Triple Berry Cobbler à la mode

2 16oz bags frozen mixed berries (raspberry, blueberry, blackberry) or 5-6 cups fresh berries.
1 tsp. cinnamon
1 tsp. fresh lemon juice
4 TB. sugar (you can use less if fresh berries are sweet)
1 cup rolled oats
3/4 cup all-purpose flour
3/4 cup firmly packed brown sugar
1/2 cup butter, softened

Preheat over to 375 degrees.

Pour two 16oz bags frozen mixed berries (raspberries, blueberries & blackberries) into a greased baking dish. (5-6 cups fresh berries may be substituted if berries are in season). Combine 4 tablespoons sugar with 1 tsp. cinnamon. Sprinkle sugar mixture over the berries. Toss the sugar mixture into the berries with your fingers. Drizzle 1 tsp. fresh lemon juice over the top. In a mixing bowl combine flour, brown sugar, softened butter and oats. Cut together with a fork or pastry cutter until crumbly. Sprinkle oat mixture over berries. If using frozen berries, bake at 375 degrees for 35-40 min, until fruit is tender, top is golden brown and juice is bubbling. (if using fresh berries, reduce cook time to 25-35 min).
Top warm cobbler with vanilla ice cream.


Enjoy!

~The Lemonista

Turkey Focaccia Bread Sandwich w/ Roasted Garlic Mayo!

Oh, how I enjoy a great sandwich!

I met my husband while waiting tables at Marie Callender's in college.  One of our favorite items on the menu (besides pie!) was this tasty turkey Focaccia sandwich.  19 years later, I'm still making this sandwich.  Hope you enjoy it too!

You will need.

Roasted turkey breast, romaine lettuce, roasted red peppers, Italian Focaccia bread & roasted garlic mayo.

I start by making the roasted garlic mayo.  Slice the top off of a head of garlic and place it into a baking dish.  Drizzle the top of the garlic with olive oil, cover and bake at 400 degrees for 45 min.  The garlic should look golden brown when roasted.




To make the mayo, squeeze the roasted garlic out of its shell into a small food processor or blender, being careful not to get any of the paper skin. The heads should just pop out.




Add one cup good quality mayo, such as Best Foods brand.


Blend until combined.


Scrape into a bowl and refrigerate until ready to use.


Next, slice your Frocaccia bread horizontally.  I get my Frocaccia bread at the grocery store bakery.


Brush both sides with olive oil.


And toast the oiled side of bread in skillet.




Slice desired amount of romaine lettuce and roasted red peppers.




Slice desired amount of turkey breast.  I use the rotisserie turkey breast from the grocery store deli.


To assemble the sandwich, spread both sides of bread with the roasted garlic mayo.


Layer the one side with sliced turkey breast.


Layer on the sliced roasted red peppers.


Layer on the romaine lettuce.


Place other half of bread on top of sandwich.




I know it's hard to tell scale in photos, but this is a 12 inch plate, so this is a huge sandwich!
I cut the sandwich in half.


Added toothpicks and cut the sandwich in half again.


Serve this up with some chips or an Italian pasta salad! Sooooooooooooo good!


Enjoy!

~The Lemonista