Cheryl’s Cuisine: February 2023

By Cheryl Radkiewicz

Have you ever noticed that as we age our tastes change? Having been raised in a carnivorous family (meat, meat, and more meat), within the past few years I’ve experienced more of a craving for seafood than meat.  

Yes, I still have that occasional steak, pork or veal, however, now I prefer something “lighter.”  Also, while growing up seafood was not really considered “affordable” for a large family and was enjoyed  mainly for Lent and Christmas Eve.  

This month we’re celebrating Valentine’s Day and I’ve started to compile some of my favorite ways to cook shrimp for the event.  

Brown Sugar Shrimp:

3 lbs. large shrimp, cooked and peeled
1 lb. raw bacon, slices cut in half
½ cup mayonnaise
½ cup brown sugar
½ cup cocktail sauce

Wrap shrimp in bacon and secure with toothpick.  Bake or broil until bacon begins to brown.  Mix mayonnaise, brown sugar and cocktail sauce until sugar is dissolved.  Pour over cooked shrimp.  Bake at 350 degrees until sauce is hot. Serve warm.

Note: Can be served as an appetizer or entree.


How about starting the day out with Shrimp Benedict?

Shrimp Benedict with Orange and Caper Sauce:

12 large shrimp, peeled and uncooked
1 Tbsp. olive oil
Orange Zest
1 Tbsp. cider vinegar
3 Tbsp. fresh orange juice
½ cup mayonnaise
2 Tbsp. capers
¼ cup dill, chopped
4 eggs, poached or soft-boiled
2 English muffins

Place shrimp on a roasting pan and coat with oil, salt and pepper.  Roast at 400 degrees until pink.  In mixing bowl, combine vinegar, mayonnaise, orange juice, orange zest, capers and dill.  Whisk together.  Poach or soft boil eggs.  Toast English muffins.  Assemble with 3 shrimp on each half of muffin, then 1 egg on each half and drizzle with sauce.  Makes 4 servings.


BBQ Shrimp:

5 lbs. shrimp
1 ½ cups melted butter (3 sticks)
Tabasco or hot sauce, to taste
½ tsp. black pepper
1 Tbsp. salt
1 tsp. paprika
1 tsp. onion salt
4 Tbsp. powdered BBQ spice
1/8 tsp. cayenne pepper
1/8 tsp.  oregano
2 garlic cloves, minced
1 onion, halved and thinly sliced
Juice of 2 lemons

Lay shrimp flat in large baking pans. Combine remaining ingredients and pour over shrimp.  Bake in 350 degree preheated oven for approximately 45 minutes.  Serve with French bread for dipping.  Serves 8.


Country Dijon Shrimp Saute:

1 lb. large fresh shrimp, peeled and deveined
1 clove garlic, crushed
3 Tbsp. butter
¼ cup dry white wine
3 Tbsp. Dijon mustard
2 Tbsp. fresh parsley
Hot, cooked rice for serving

In large skillet over medium-high heat, cook and stir shrimp and garlic in butter for 3-5 minutes or until shrimp are pink and done.  Remove from heat.  Stir in wine and mustard.  Return to heat; cook for 2-3 minutes more or until heated through. Remove from heat,  stir in parsley and serve over rice.


Shrimp Chardonnay:

1 lb. large shrimp
4 large cloves garlic
½ cup extra virgin olive oil
½ cup Chardonnay
½ cup chicken broth
¼ cup butter
Chopped fresh parsley
Juice of 1 lemon
1 cup seasoned Italian breadcrumbs

Peel and devein shrimp.  Saute’ garlic in olive oil in ovenproof skillet until golden brown.  Add shrimp, wine, broth, butter, parsley and lemon juice.  Saute’ until shrimp are almost cooked through.  Sprinkle with bread crumbs.  Broil until bread crumbs are brown.  Serves 4.


Shrimp Monica:

1 bunch scallions, minced
1-2 cloves garlic, minced
½ cup butter
2-3 Tbsp. seafood seasoning mix
1 lb. shrimp, peeled and deveined
1 cup cream
Pasta, cooked and drained

Saute’ scallions and garlic in butter in a saucepan until scallions are tender.  Stir in seasoning mix.  Add shrimp and mix well.  Cook until shrimp turn pink, stirring frequently.  Stir in cream.  Cook just until heated through, stirring constantly. Add the hot pasta and toss to mix.  Serve immediately.  Serves 4.


Shrimp Delight:

1 cup sliced fresh mushrooms
2 Tbsp. butter
2 Tbsp. flour
½ cup cream
1 can cream of mushroom soup
1/3 cup sherry
¼ cup grated Parmesan cheese
1 ½ lbs. large shrimp, cooked
1-15 oz. can artichoke hearts, drained, cut into halves

Saute’ mushrooms in butter in skillet; push mushrooms to one side.  Stir flour into butter in skillet.  Stir in cream gradually. Cook for 1 minute or until thickened, stirring constantly.  Add soup, sherry and cheese; mix until cheese melts.  Stir in shrimp and artichokes. Cook until heated through, stirring gently.  Serve over rice.  Serves 6.

Leave a Reply