Here's the recipe Cajun Shrimp over Grits 1-pound (26-30 count) shrimp 2 teaspoons Cajun seasoning 1 teaspoon dried Italian seasoning 1-teaspoon paprika ¼ cup butter 2 cloves garlic, minced 1 cup chicken broth, divided 2 teaspoons Worcestershire sauce 1-teaspoon hot sauce 2 teaspoons flour (or corn starch) Hot cooked grits Combine Cajun seasoning, Italian seasoning, and paprika. Toss together seasoning mixture and shrimp. Set aside. In 10" skillet, melt butter over medium heat; add garlic and sauté one minute. Add shrimp, 3/4-cup broth, Worcestershire sauce, and hot sauce. Cook for 5 minutes or just until shrimp turn pink. Remove shrimp with slotted spoon, reserving broth mixture in skillet. Set shrimp aside. Whisk together remaining ¼ cup chicken broth and flour (or cornstarch) until blended; whisk mixture into broth mixture in skillet and cook, whisking constantly 2-3 minutes or until thickened. Add shrimp and cook one minute. Serve immediately over grits. NOTE: This is in one of the Southern Living magazines in early 2002, but I donÂt know which month. I tear them out and cook them as I get to them. It called for two pounds of shrimp but I only used one pound. However, I made the total amount of sauce called for in the recipe. I did use cornstarch rather than flour, as it thickens more quickly. I also served it over baked garlic grits rather than regular grits. Next time IÂll try it over rice, as we both thought that would also be good.

I've had this recipe saved for 3 years but I haven't gotten around to trying it yet! But, if its from Chase, I know it must be good! Posted by: chase (My Page) on Sat, May 17, 03 at 14:12 Here is my Beer Can Chicken Recipe actually it's Steve Raichlen's from his "How To Grill" cookbook. 1 12 ounce can of beer 1 3 to 4 pound chicken 2 TBSP BBQ rub (recipe follows) BBQ Rub 1/4 cup firmly packed brown sugar 1/4 cup sweet paprika 3 TBSP black pepper 3 TBSP coarse salt 1 TBSP Hickory smoked salt 2 tsp garlic powder 2 tsp onion powder 2 tsp celery seed 1 tsp cayenne pepper Combine all the ingredients in a bowl and mix using your hands. Store in an airtight container away from heat and light for up to 6 months. For the Chicken Rinst the bird inside and out and pat dry. Sprinkle the chicken inside and out with the rub making sure to rub it in. Use about 2 tsps of the rub for inside and another 2 for outside. Open the can of beer and poke a few extra holes in the top. Pour off half the beer (I drink it!) place the remaining rub in the can with the remaining beer. Holding the chicken with the opening of the cavity at the bottom, lower it onto to the beer can so that the beer can fits into the cavity. Pull the legs forward to form a sort of tripod so the bird can stand upright on the grill. The third leg of the tripod is the can. He will look like a little headless person perched on the can.......quite a sight! LOL Tuck the chickens wing tips behind his back. Cook the chicken using an indirect heat method. To do this get your BBQ good and hot and then turn off one burner, placing the bird on the unlit side. If using charcoal move the hot coals to one side. Coook for about 1 1/4 or 1 1/2 hours or until internal temp reaches 180. Turn the bird a quarter turn every spo often to ensure even browning. When done remove from the heat using tong. Let rest 15 minutes and then carefully remove the beer can. Be careful not to spill the hot beer. The beer can be used as a base for a sauce...I don't I discard it. This chicken tastes really, really good and is very moist. It's also a fun thing for a casual BBQ.

i hope you have a large family or a few friends you want to share a meal with because is sounds as if you have a bumper crop! daisy just posted this recipe very recently and i had to try it out ASAP--we're glad we did! Parmesan Sage Potatoes Daisy 4 large potatoes, peeled, cut into 8 wedges 2 tablespoons butter, more if needed 1 1/2 teaspoons dried sage leaves 1/2-1 cup Parmesan cheese, grated salt and pepper In a large saucepan, bring half a panful of salted water to a full boil over high heat. Add the potatoes and cook for about 5 minutes or until they are just beginning to become tender but retain crispness. Drain and set aside. In a large frypan, melt the butter over medium heat. Add the potatoes and sage, and cook 10-15 minutes or until golden brown, adding more butter as necessary. Stir in the Parmesan cheese, salt and pepper. Serve with chicken, pork or steak. and if you are hoping for something that is a little more seasonal, this from ruthanna is terrific: MRS. CHANDLERÂS POTATO SALAD (Ruthanna) 8 boiled medium potatoes (in jackets) 1 ½ tsp. horseradish 1 cup chopped fresh parsley* 2 medium onions, finely minced or 1 onion and ¼ cup minced chives 1 ½ cups mayonnaise 1 tsp. celery seed 1 cup sour cream ½ tsp. salt Peel potatoes; cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl, mix parsley and onion. In large serving bowl, arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise mixture, then layer of onion mixture. Continue layering, ending with parsley and onions. DO NOT STIR. Cover and refrigerate for at least 8 hours before serving. Better if made the day before. Yield: 8 to 10 servings Recipe can be doubled or tripled. * - do not omit or decrease i love this recipe from my aunt and you don't need to worry about it possibly going bad in a short period of time. enjoy! Aunt KittyÂs Italian Potato Salad Boil 8 medium potatoes until fork tender and then cut into bite-sized pieces To the potatoes, gently stir in: 2 or 3 stalks chopped celery ½ chopped green pepper 1 small chopped onion 2 chopped tomatoes Stir together and then pour over the vegetables: 1/3 C vegetable oil 4 T cider vinegar ½ tsp dried oregano ½ tsp dried basil 2 or 3 cloves chopped garlic salt and pepper Cover and refrigerate for several hours (I prefer to add the tomatoes just before serving as I donÂt like what refrigeration does to the texture and flavorÂ)

I thnk I'll have to have fish for dinner after reading this thread. Halibut is the fish of choice for me. We live on the West Coast of Canada and Halibut is almost always availabe. I can actually buy it right off a boat at the docks. Nothing better than fresh halibut. I don't follow any particular recipe usually but I have a couple of ways that I like to cook it. The bread crumbs with herbs has been a favourite for years. I like to saute the fresh bread crumbs with a little butter or olive oil and garlic first and then season with parmesan cheese, and some herbs, salt and pepper. Place the in a oven proof dish, top with the seasoned bread crumbs and either bake as is in a hot oven or add some cherry tomatoes,canned or fresh, Kalamata olives, and fresh chopped basil to the pan. This is one of my husbands favourites. The other way I like it is to just brush it with a little olive oil that has been seasoned with garlic, salt and pepper and either it or cook it in a hot oven. Doesn't take long to cook. Salmon can be done the same way on the grill or in the oven. Some of othe thinner fish like Tilapia or fresh sole, I like to dip it in seasoned flour and saute quickly in melted butter or oil and serve with just on the side. They can also be breaded and fried and served with just a squeeze of fresh lemon or something like . It is wonderful with fish or chicken. Not exactly low cal but a little goes a long way. Shrimp, and mussels are easy to cook and are a wonderful addition to pasta. Just make your own fresh tomato sauce seasoned with lots of garlic and fresh basil and toss in a few shrimp or clams and simmer for a very few minutes and serve over your favourite pasta. If you like spicy you might like this Shrimp recipe. Home Cookin 4.9 Chapter: Recipes From Thibeault's Table ================= Spicy Prawn Curry Source: the yummyco.com This prawn curry tastes great, and is absolutely fantastic because, instead of being based on spices that need hours of cooking, it's made with fresh herbs, which means that it's quick. For the curry paste: ½ teaspoon ground cumin or whole seeds, crushed 1 teaspoon ground coriander or whole seeds, crushed 2 or 3 whole fresh green chillies to your taste 3 large thumb-sized pieces of fresh ginger, peeled & chopped 3 fresh lemongrass stalks, trimmed back & chopped 4 cloves garlic, peeled 4 handfuls fresh coriander with stalks 6 salad onions, washed and trimmed The zest of 1 lime and juice of 2 limes 30ml olive oil For the prawn curry: 200g fine green beans, trimmed 200g baby corn 400ml can coconut milk 30ml tablespoons light or dark soy sauce 300g cooked, peeled king prawns, chilled or frozen . Method Throw the all the curry paste ingredients into a food processor and whizz up to a fine paste. In a hot wok or casserole-type pan, pour in a little oil, add the green beans and baby corn and stir-fry for 30 seconds. Add the curry paste and coconut milk, bring to the boil and simmer for 5 minutes. Season with soy sauce, add the prawns and cook for 1 minute (if using frozen prawns, add them 2 minutes before the end of cooking time). Serve immediately with some light, fluffy rice. Chefs Tips: When the curry paste is made, place in an airtight container and cover with a little oil. It will last for a month in the fridge or even longer in the freezer. Try smearing a little paste over cod, haddock, monkfish or swordfish - it's surprisingly delicate and tasty. For veggies, replace the prawns with mixed vegetables of your choice. To turn this into a spicy chicken curry, replace the prawns with 4 cooked chicken breasts, shredded or cut into thin strips.