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
What a delightful read! Your description of the Southern Boarders Shrimp made my mouth water — the way you explained the preparation and flavors was both vivid and helpful. I recently read a review on a blog https://www.servexpertpro.com/ about classic Southern seafood dishes, and it gave me some fun new ideas to explore in my own cooking. Keep these posts coming!
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Reading this recipe made me imagine the sizzle of shrimp and the sweet-spicy vibe like a tasty internet remix. Moments like that deserve their own soundboard moment! I love grabbing funny cooking reactions from a meme soundboard unblocked.
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!