August 19, 2010
Holy Family reunion Labor Day weekend
By CLAUDE VINSON
Recipes from Martha Ruth Leonard
Bubba’s Beer-Broiled Shrimp
2 lbs. unpeeled large, fresh shrimp
3/4 cup beer
and de-vein shrimp, leaving tails intact. Combine beer and remaining
ingredients in a large, shallow dish; add shrimp, stirring gently to
coat. Cover and marinate in refrigerator two-three hours, stirring
occasionally. Drain shrimp, discarding marinade. Thread neck and tail
of each shrimp onto six 14-inch skewers of shrimp will lie flat; place
skewers on a lightly greased rack of a broiler pan. Broil 5-1/2 inches
from heat (with electric over door partially open) three minutes; turn
and broil an additional one-two minutes or until shrimp turn pink. Six
Zippy Shrimp Spread
3 cups water
1 lb. unpeeled medium-
water to a boil; add shrimp and cook three-five minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and de-vein
shrimp. Reserve three shrimp for garnish; coarsely chop remaining
shrimp. Set aside. Combine cream cheese and remaining ingredients in a
mixing bowl; beat at medium speed of an electric mixer, until blended.
Stir in choppped shrimp. Spoon shrimp mixture into a small serving
bowl; cover and chill at least two hours. Garnish with reserved shrimp.
Serve with assorted crackers. Makes 1-1/4 cups.
Delta Dunkin’ Sauce
1 cup mayonnaise or salad dressing
2 tbsps. lemon juice
Combine all ingredients. Cover and chill. Makes 2-1/4 cups.
Bubba’s Cocktail Sauce
1 cup chili sauce
Combine all ingredients, cover and chill. Makes 1-1/2 cups.
News: (662) 252-4261 or firstname.lastname@example.org
Questions, comments, corrections: email@example.com
©2004, The South Reporter, All Rights Reserved.
No part of this site may be reproduced in any way without permission.
The South Reporter is a member of the Mississippi Press Association.
Site managed and maintained by
South Reporter webmasters Linda Jones, Kristian Jones
Web Site Design - The South Reporter
Back | Top of Page