Southern Boarders Shrimp
- Apr 11, 2023
- 2 min read
Happy Tuesday All. What a beautiful day it is here in Grand Rivers Kentucky. Home of Patti’s 1880’s Settlement. We had such a wonderful Easter weekend. We hope you did as well. We were happy to see all of our guests. Old friends and new ones as well. The Dogwoods were blooming and really showing off. It was just a beautiful day all the way around.
After leaving Patti’s on Easter Sunday, I went home and prepared our Easter dinner at Moms. 13 of us in all. Only missing one grandchild, who lives out of state. It was a wonderful gathering at
home too. What a way to end the day.
Now, on this beautiful sunshiny day. I am a little excited about a new product we are selling in
River Birch Mercantile. And online as well. We have a new honey line and my favorite is the Hot Honey. The sweet and the heat combined is just an amazing flavor sensation and started my head spinning about how I could use it. So many possibilities. But for today I narrowed it down to just a couple, and joined together they make for an amazing, spicy, little entrée.
So I started with my spicy cornbread. Added some corn and red peppers, a little sugar and topped with freshly sliced jalapeños.
While the cornbread was baking I took an 8oz container of whipped cream cheese, added some chives, ¼ cup of shredded parmesan cheese, ¼ cup sharp cheddar 1 TBSP finely chopped jalapeño and 2 TBSP Hot Honey. Blended that together and sat aside. In another bowl I mixed 8oz of whipped butter with 3 TBSP Hot Honey.
In a small sauté pan I heated 2 TBSP of the Hot Honey butter I just made, added peeled and deveined shrimp. I used about 8. Sautéed those for just about 2-3 minutes.
When the cornbread was finished I let it cool for just a bit. Dropped about a tablespoon of the cream cheese mixture and stood four shrimp on top of the cream cheese mixture. I poured a
bit of the melted hot honey butter that was left in the skillet over the top and sprinkled with chives. My people loved it. I hope yours do as well. And that left over Hot Honey butter is good on just about everything. Put it on a biscuit, put it on some chicken, chicken wings especially. Like I said, the possibilities are endless.
Happy Experimenting.
Until Next Time,
Bev
That shrimp recipe sounds incredible-sweet heat, cornbread, and jalapeños is a killer combo. I can already imagine a fun meme soundboard moment for the kitchen, with sizzling-pan sounds and “hot honey hype” clips while cooking this up. Definitely the kind of post that makes people hungry and smiling at the same time.
I really appreciated the detailed description of the dish and the step-by-step guide—it made it easy to imagine the flavors. Your post gave me some great ideas for cooking at home. I came across a similar discussion on another blog recently, and https://the915lawyer.com/ had a few insights on southern cuisine that added an interesting angle to the conversation. Wonderful content!
Hôm qua mình đang tìm thông tin về các trang cá cược mới, thì tình cờ thấy nhắc đến 79KING trong một nhóm trên mạng. Mở ra xem thử, mình khá ấn tượng với giao diện của nó, trông rất hiện đại và dễ sử dụng. Tuy nhiên, mình cũng để ý là tốc độ tải trang không nhanh lắm so với một vài trang khác mình đã từng thử. Đặc biệt, phần hướng dẫn sử dụng cũng chưa rõ ràng cho lắm, có vẻ cần cải thiện thêm. Mình đã bookmark lại để xem thêm, hy vọng sẽ tìm thấy nhiều thông tin hữu ích hơn khi nghiên cứu sâu hơn.
La Beca Rita Cetina apoya a estudiantes de educación básica con un estímulo económico. Su objetivo es disminuir la deserción escolar y ofrecer mejores condiciones para el aprendizaje.
Really enjoyed reading this post! The way you described the Southern Boarders shrimp dish was so engaging and made me feel like I was right there with you. It was especially helpful to learn about its unique flavors and history. I recently came across a similar discussion on a https://www.masterstorage365.com/ review blog, and it offered an interesting take on the culinary traditions from this region as well.