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.

This is a Giada De Laurentiis recipe and it is excellent. Very light and flavorful. My husband loved it. I substituted spinach for the radicchio since my husband loves fresh spinach. The spinach and bean mixture would be good with chicken too. Whitefish with Lemon Vinaigrette Recipe courtesy Giada De Laurentiis Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 20 minutes Yield: 6 servings User Rating: 8 tablespoons extra-virgin olive oil 3 shallots, thinly sliced 1 large head radicchio (about 12 ounces), coarsely chopped (I use fresh spinach) 1 (15-ounce) can cannellini beans, drained and rinsed 1/3 cup fish broth (I use chicken broth) Salt and freshly ground black pepper 6 (5 to 6-ounce) whitefish fillets, such as tilapia All-purpose flour, for dredging Lemon Vinaigrette, recipe follows Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper. Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately. Lemon Vinaigrette: 1/4 cup fresh lemon juice 1/4 cup lightly packed fresh Italian parsley leaves 2 cloves garlic 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper. Yield: scant 2/3 cup Prep Time: 10 minutes Cook Time: none Episode#: EI1F04 Copyright © 2003 Television Food Network, G.P., All Rights Reserved

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)

You can skip the watercress in this. Plus they're easy to make ahead: PESTO-STUFFED CHERRY TOMATOES (serves 6-8) 2 cups (1 pint) cherry tomatoes 3 oz pkg cream cheese, softened 2 TBL lemon juice 1/4 cup grated Parmesan 1/4 cup finely chopped pine nuts or sunflower seeds (almonds work also) 3/4 cup finely chopped fresh parsley 1/4 cup finely chopped watercress 1 1/2 tsp dried basil 2 cloves garlic, crushed Cut tops off cherry tomatoes. Scoop out pulp. Drain tomatoes upside down on paper towels while making the filling. Beat the cream cheese w/the lemon juice in a medium bowl until smooth. Stir in remaining ingredients. Fill tomatoes w/cheese mixture & chill.~~From Appetizers CHEESE STRAWS (makes about 5 dozen) 1 scan cup flour 1/2 tsp baking powder 1 tsp salt Dash of cayenne 1 cup grated sharp Cheddar 5 1/3 TBL butter 2-3 tsp water Mix the flour, baking powder, salt, cayenne & cheese. Add the butter & rub in until the mixture resembles coarse meal. Sprinkle in enough water to make a stiff dough. Roll out about 1/8" thick & cut in 3x1/4" strips. Bake on a cookie sheet in a preheated 400° oven for 10 minutes or until slightly brown.~~Company's Coming For this you can vary the kinds of chips: NUTS & BOLTS (serves 12 or more) 2 small boxes Cheez-its 3 cans mixed nuts (3-4 cups) 8 oz shelled pecans 1 qt popcorn (best freshly popped) 2 pkg sesame chips 2 cans coconut chips 1 small box pretzel sticks 2 sticks margarine 1/2 tsp garlic salt or 1 clove garlic, crushed 1 tsp salt 1 tsp curry powder Dash of Tabasco 1 TBL Worcestershire sauce Preheat oven to 250°. Mix the Cheez-its, nuts, popcorn, chips & pretzel sticks in a large roasting pan. Melt the margarine in a small pan & stir in the seasonings. Sprinkle over the mixture in the roasting pan. Bake 1 hour, stirring 2-3 times. Cool on absorbent paper & store in cans or jars.~~Cincinnati Celebrates HAM CHEESE BALL (serves 12-15) Two 8 oz pkg cream cheese, softened 1 cup ground smoked ham 1 TBL grated onion 2 tsp dried parsley flakes 1/2 tsp seasoned pepper 1/2 cup finely chopped pecans Combine first 5 ingredients in a medium mixing bowl. Cover & chill 30-60 minutes. Shape mixture into a large ball & coat w/chopped nuts. Wrap w/plastic wrap & refrigerate. Serve w/assorted crackers.~~Food for Thought Oh, and deviled eggs go over well with nearly everyone.