Roasted Shrimp Cocktail
(via Foodnetwork.com by Barefoot Contessa)
Ingredients:
Shrimp:
- 2 pounds (12 to 15-count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Sauce:
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Directions:
Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on asheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Butternut Squash Soup
Ingredients
For the Soup:
- 3 to 4 pounds butternut squash, peeled
- and seeded
- 2 yellow onions
- 2 McIntosh apples, peeled and cored
- 3 tablespoons good olive oil
- Kosher salt and freshly ground black pepper
- 2 to 4 cups chicken stock, preferably
- homemade
- 1/2 teaspoon good curry powder
For the Condiments:
- Scallions, white and green parts, trimmed and sliced diagonally
- Flaked sweetened coconut, lightly toasted
- Roasted salted cashews, toasted and chopped
- Diced banana
Directions
Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there’s enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
Traditional Southern Deviled Eggs
Ingredients
- 7 large eggs, hard boiled and peeled
- 1/4 cup mayonnaise
- 1 1/2 tablespoons sweet pickle relish
- 1 teaspoon prepared mustard
- Salt and pepper, for taste
- Paprika, for garnishing
- Sweet gherkin pickles sliced, for garnishing
- Pimentos, for garnishing
Directions
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.