Without a doubt I suspected loquats would marry well with Grill Man’s Snapper on the Half Shell. Great time to experiment since it will only be the two of us. Each day after work, Mennu and I do a walk about the yard on our way to pick loquats.

The natural setting is healthy for both of us. Thankfully Mother Nature allows the loquats to ripen at different times which is very helpful. Produce waits for no one. It’s ready when it’s ready.

Sweet and savory cooking ideas for loquats

This stready stream of loquats all at once creates a dilemma of sorts. How many loquats may you pick and eat in a week? In the beginning you are joyful for the fruit and whip up a daily smoothie. Then you move to an easy dessert like my Sun Kiss Loquat Cobbler. Next, I adapted my version of ice cream which I based on my Eggnog and Persimmon Icy Cream. Creating a dessert is easy when working with fresh fruit.

Yet, loquats keep coming so my creative activities moved to the savory. I must say that this fruit is versatile and becomes a lovely addition to any recipe. The longer that I am quarantined Livin’ La Vida Loca the more my kitchen lab is in full swing. What would I create next?

Sun Kiss Loquat Sauce on Red Snapper

Happily, last Summer Grill Man secured red snapper for our freezer. On more than one occasion with friends he ventured out for a short trip. I joined the crew of the Strike Back with Captain Cali and spent a lovely day on the water.

Clearly besides fun in the sun the mission included locating 2 red snapper per person. With Grill Man’s fishing “honey hole” red snapper is available when “in season”. His snapper were beautiful and delivered lovely meals. To date our best meal occurred when he cooked the snapper throats.

Since our snapper throats had previously disappeared, it was time to cook a 4-5 pound slab of red snapper on the half shell. What is snapper on the half shell? When the fish is cleaned the scales and skin is left on one side. This scale side is then placed and cooked directly on the grill. This is a great way to preserve the fish while grilling and ensures moist fish.

Thankfully, he agreed to become a part of the Dining With Mimi kitchen lab. Plan consisted of the following:

Red Snapper on the Half Shell bathed in Mimi’s Sun Kiss Loquat Sauce

Green Egg Grill (regular grill could be used)

4-5# Slab Red Snapper in Half Shell
1/2 Cup Sun Kiss Loquat Sauce
Garlic Salt
Coarse Black Pepper
Olive oil
Aluminum Foil

Preheat Green Egg grill to about 300-350 degrees.

Place red snapper slab skin and scale side down on the tray. Drizzle 4 tablespoons olive oil on top of fish. Using a spoon spread olive oil around evenly on fish side only. Sprinkle well with garlic salt and cracked black pepper . Add 1/2 cup Sun Kiss Loquat Sauce to fish. Use spoon to lightly spread around evenly. Place fish directly on to the grill with skin and scale side down. Place a single sheet of foil on top of the fish without sealing in any manner. Foil is laying on top of fish as a sheet of paper would.

With the snapper slab this size it’s important not to over cook. Alternate cooking fish with lid closed for 5 minutes first. Then cook with lid up for 5 minutes. Repeat until the fish is ready. This will allow the grill to function so that its cooking but not overcooking. Also, you will be able to see what is happening. Fish will overcook quickly if you’re not watching closely enough. Our 4-5# slab of red snapper cooked in this manner for about 30 minutes.

Grill a slab of red snapper and baste it with my new Sun Kiss Loquat Sauce. I am pretty sure that this sauce would pair well with other types of fish or protein such as chicken or pork. At this point, I have not tried it but I am sure that the flavor profiles will blend well.

Let me know if you try this and the results, I would love to hear from you.

Shout out to Alexa for John Prine. April 7th he moved on to other pastures but he certainly left his mark on the world and music. Take a listen to his song titled, Fish and Whistle. It is available on you-tube if you don’t have that bossy Alexa.

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Shrimp tried and true recipes

For beach vacation starters I always like to plan a low country boil with shrimp, corn and potatoes. Make sure to cook more shrimp than you want to eat to allow extra to be used in another dish. Boiled shrimp are perfect to make my favorite cold shrimp dip. This Hauntingly Delicious Shrimp Dip is a the vehicle for ruffles or crackers. If you are trying to reduce carbs, eat with cucumber slices.

Hauntingly Delicious Shrimp Dip

Fresh shrimp is plentiful along the coast and reasonably priced. Another dish that is easy and delicious is Spicy Gulf Shrimp Gravy Andouille Sausage and Grits Recipe. Serve along with a toasty New Orleans French Bread and a Sauvigon Blanc wine.

https://www.diningwithmimi.com/recipe/spicy-gulf-shrimp-gravy-andouille-sausage-and-grits-recipe/

Summer Rebellion Watermelon Martini

Every dinner party needs a refreshing cocktail to chill and relax your guests. Watermelon adds a fresh taste, vitamins and a flavor that will remind you of lazy days of summer. In addition it is low in calories and high in potassium and antioxidants. Summer Rebellion Watermelon Martini is on my list to make for this weekend after I paddle with friends. How will you spend your weekend?

Every day is a gift and we should celebrate each one. Cooking at home will make your daily celebration a special one. If possible spend time in the kitchen with loved ones and cook a meal together. More hands make for lighter work and so that you may return to the sunshine or sunset.

Have a happy and safe Summer. Cook Mimi’s Tried and True Summer Recipes. If you need more suggestions, review categories to see what recipes that you may have missed. Need a beach menu plan? https://www.diningwithmimi.com/make-ahead-beach-menu-freeze-transport/

What is your favorite time-saving recipes to cook in the Summer?

Love from Mimi’s Kitchen

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Grill Mans last fishing adventure yielded a boat load of tuna. Between the tuna and our travels the Fish to Table- Sriracha Kissed Fresh Snapper and More recipe had been tweaked repeatedly. Chilton County peaches had surely added another layer of fresh and wow to my recipe.

How to spice-up Red Snapper

My recipe married together all of the things that I love in a recipe. Fresh fish, sweet peaches, spicy sriracha, crisp red onion, bright lime, local honey and jalapeno mild or hot to tempt your taste buds. Using fresh ingredients makes all the difference in a recipe. Eating fresh snapper that had been swimming hours ago is truly amazing.

Yes you can buy it at the seafood market and grocery stores. But what part of the world did that fish swim in? Who shipped it over? When was it caught? Who handled it? What if any chemicals or cleaners did they use on the fish? Last year AP investigators discovered Fish billed as local isn’t always local.

Hello Snapper Season

Our fresh red snapper were caught on Captain Cali’s 45′ Strike Back boat on the opening day of snapper season. Grill Man, Dr Music and UK joined up with our Florida friends to give them an intro to Alabama fishing. Fishing gurus hit the honey hole and caught their snapper limit in two hours. Dish Man reeled in the largest Red Snapper of the day in only 38′ of water. Not long after the fishermen arrived at our dock with fresh fish.

Grill Man had given us a heads up so we were ready to celebrate fishing success with cocktails. Appetizers ready, dinner in process and we were ready to feed the fishing crew. Maybe even ply them with wine and Mango Driving Me Crazy. On a hot summery day nothing is better than a refreshing frozen drink filled with fresh fruit and just enough rum to knock off the hard edge of any day.

Captain Cali sauntered in from his long day tired but ready to enjoy the evening. Dish Man and First Mate finally arrived on their rental bikes to join our dinner. Soon after his girlfriend Wonder Woman joined our lively crowd. She too would increase the snapper limit for our boat.

Soon I hope to join this fishing crew again on Captain Cali’s fishing machine 45′ Strike Back. I could not have asked for a better crew to fish with. As a fishing novice it is always good to learn from the best. If you can swing someone to bait your hook it’s even better. Just remember to tell them, “bigger bait equal bigger fish”.

Sriracha Kissed Fresh Snapper and More
Servings: 4

Prep Time:20 minutes
Cook Time: 20-25 minutes

Fish Ingredients

2 Tablespoon Olive Oil (divided)
2 Pound Snapper with skin and scales on bottom
¾ Teaspoon Pink Himalayan Salt
¾ Teaspoon cracked Pepper

Sriracha Kissed Sauce Ingredients
¼ Cup Honey
1 Tablespoon Sriracha
1 Tablespoon Chili Sauce with Garlic

And More Peach Salsa Ingredients

1 Lime
6 Peaches
½ Cup Red Onion chopped
1 Jalapeno seeded and finely chopped

Preheat oven to 350. Line baking tray with parchment paper.  Drizzle olive oil onto parchment. Using spoon spread olive oil around. Place snapper skin side down onto parchment paper. Evenly sprinkle salt and pepper on the fish. Drizzle balance of olive oil on fish and with spoon evenly spread. Bake in oven for 20 minutes. Set timer. Meanwhile fish is baking, prepare sauce and salsa.

In a small bowl add honey, sriracha and chili sauce. Stir well and set aside.

Roll fresh lime on counter back and forth a couple of times. Cut lime in half and squeeze juice into a medium size bowl. Remove any seeds and toss.

With a paring knife peel peach. Toss peelings*** and cut slices away from the seed. Drop peach slices into bowl. Stir as needed so that the lime juice prevents peaches from turning brown. Cut peach slices into a small chop. Repeat until all peaches have been chopped. Stir occasionally.

Combine red onion, jalapeno to the peaches. Stir well. Set aside.

When timer goes off, check fish for doneness. Using a spatula, check for flakiness of the fish. If fish is spongy cook for another five minutes. Once you remove from the oven the fish will continue to cook as it rests. Do not overcook.

Using two spatulas, slide fish onto platter. Brush Sriracha Kissed Sauce on top of fish or allow guests to add as desired. Serve Peach Salsa on the side. This will allow everyone to add as they desire.

When serving fish from platter for individual portions, slide a spatula between skin and fish to remove fish from skin then plate.  Serve immediately.

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Cooking seafood seemed mandatory today. Yesterday we had a jubilee on the eastern shore of Mobile Bay. I have lived here for over twenty plus years and never ever had the opportunity of witnessing a jubilee.  For years, I have waited  patiently for “the jubilee call” but to no avail.

Typically, every Saturday I head to beach to join  Fairhope Paddle Group  to paddle board in the bay. Little did I know that this Saturday would include a special surprise.  Earlier before I arrived that morning, a jubilee started in our area.  Waaaah? Still, no one called?

Before I arrived, one of our paddlers caught a flounder with her hands and then graciously gave it to a family with a bucket. Prior to entering the water, a fisherman went by us with a single flounder trailing behind him on a line. He was looking for fish, apparently they were getting away.

We started our paddle and headed out towards the Yacht Club.  Lots of adults and children were trailing the shore line with nets, buckets and ice chests. Everyone had their head down scanning the water, looking for fish, shrimp, crabs and other marine life. Along the beaches it was a hubbub of activity and squeals of delight.

With Johnny Neptune leading the pack we paddled furiously trying to catch the last remnants of the jubilee. While out on the water I could only imagine the sights on shore. As we paddled towards the Yacht Club, a thousand birds were circling waiting on their prey, lined up in formations. We paddled out to see birds but they flew away and landed further away.

Paddling  hard we finally landed on sand. On shore, tiny little catfishes had been spit from the bay and landed on shore. One of our paddlers, Owa started scooping up the little fish and placing them back in the water. Owa continued scooping and tossing. I think I heard him say “Swim, Nemo swim”. In the water, you could see tons of little schools of fish swimming very close to waters edge.

In awe of Mother Nature

At the same time, parents and their little ones were walking up and down the shoreline. I can only imagine the glee of scooping up fish. A shrimp swam by and I was happy just recognizing the little swimmer. In the water, I reached in to grab the shrimp and squealed. Too slow apparently, the shrimp darted away. Those little suckers are fast.

Uniquely, Mother Nature started our week with an eclipse and finished off with a jubilee. I enjoyed the camaraderie of our group chatting about the unexpected happenings of the day. Until our group rested up, we sat on our boards laughing and chatting about the days events.

In contrast we paddled back slower than when we started our journey that morning gazing at all of the sights on the water. Catfish, shrimp, sting ray, flounder, crabs and more were part of what we saw on the tail end of the jubilee.

Sadly, I went home without any seafood. Thankfully, I had salmon in the freezer. After a review of my pantry, I settled on Easy Low Calorie Baked Salmon, Sweet Baby Limas,  okra from the garden, and Italian Green Beans.   Please don’t let the name fool you, it is easy and low calorie but the salmon  dish is succulent despite the ease.

Shout out to Alexa, for Octopus’s Garden” – The Beatles (1969)

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What to add in your Culinary Bag

Fresh ingredients are key to a proper start for any dish. When we have a garden, I am able to walk outside and grab a few items. I love easy access to the fresh vegetables. Coupled with it is convenient and a huge cost savings. First hand knowledge of methods used growing food is valuable and gives added peace of mind. Growing  your own vegetables makes for frequent farm to table menu options at your dinner table.

By the same token, planting in containers is an option too. Container gardening will yield a surprising amount for the space. With this type of gardening it is easier to manage the weeds. A green thumb comes in handy when growing fresh fruit and vegetables. If your minus a  farmer or green thumb, support the local farmers markets and cooperative farms in your area.

Together with fresh yellow squash and zucchini from the garden, you will have a wonderful partner for Grouper or snapper. Marry together with a bit of herbs, onion and garlic and ‘the party’s in the bag’. Fish is easy to cook. It is important that you don’t over cook.  No one wants to eat dry fish especially Grill Man. It would be better to pull out early and check than to over cook.

Additionally, cooking the fish and vegetables  in a culinary bag allows for minimal fat in this recipe. The seasonings are on the lighter side of my palate. This dish is also gluten-free if you have celiac or attempting to remove gluten from your diet. I hope that this will be dish that you will enjoy and share with others.

Alexa, Shout out to The Doobie Brothers.

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Waste Not Want Not Series:
potatoes, corn, carrots, garlic and  mushrooms

“Waste not want not” is a hats off tribute to my Irish Grandmother Theda Faye who was the Queen of Thrifty. In our childhood home, my Dad was not a fan of eating leftovers which certainly went against the grain of Theda’s Faye’s entire philosophy.

I recall hearing my Mother state that my Dad “refused to eat leftovers”. This would always horrify my Grandmother and would elicit comments  about how she would handle my Dad. Granny had her work cut out for her.

I am pretty sure that my Mom never took Granny’s suggestions.  Granny was a strong woman and not shy about sharing her opinion. Although, I am speculating entirely based on the premise that my parents are still married after all of these years.

As an adult, I realized that “leftovers” were only food ingredients that required repackaging in the kitchen and presented in a different recipe. This is easy to do whether you use the ingredients the next day or throw in a storage bag, and freeze for later. Always label your freezer ingredients for easy identification and date. I have learned this the hard way playing the freezer game of “what is that?”

The crawfish and shrimp boil over the weekend yielded an excess of shrimp, corn, potatoes, carrots, garlic and mushrooms. I peeled the leftover shrimp and threw in my freezer. This would be used later for Shrimp Dip. This shrimp recipe is my favorite childhood food memory and is hauntingly delicious. Warning: It is addictive.

The remaining ingredients from the shrimp boil would make a great addition to my shrimp chowder. I also wanted a one pot dish for dinner so that I could move to the “couch for a spell”. One pot was all the energy that I could muster. The fun-filled weekend had “worn me out”. Using the leftovers was great and a soup was what I needed, then my couch.

Of course, the recipe made from fresh ingredients in lieu of shrimp boil leftovers will be great too. If using fresh vegetables, add the  seafood stock to separate pot and boil until tender. Then prepare white roux and combine ingredients. Adjust the seasonings, since the boil process adds seasoning to vegetables.

Shout Out to Alexa for U2 for a bit of Bono.

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Fresh Gulf shrimp make amazing shrimp recipes. Shrimp is a great start to a delicious appetizer recipe or meal. I am fortunate to live near the Gulf Coast and fresh seafood is a special treat.  The shrimp, crabs, craw-fish, oysters and the wide range of  fish is a bonus when cooking and developing recipes.

It is a luxury that many may afford whether they buy or catch their own seafood. On the coast, we have multiple markets that offer the Gulf’s finest fish and shrimp for your dining pleasure. You may still enjoy our fresh seafood even if you live far away from the coast.

Most markets will ship seafood out-of-state fresh or frozen directly to your door.  No one should have to long for fresh quality shrimp or seafood, ever. Alabama Gulf Seafood  has a great web site that details how to find, catch, cook and see Alabama seafood.

On occasion, I have had the pleasure of fishing in Gulf waters off shore  and loved it. Being a guest on a charter boat is  always  exciting. There is nothing like a fresh catch whipped into a great recipe on board. A fish  that was recently swimming turned into a ceviche recipe before your eyes is “as good as it gets”. Add this to your list, it will get no fresher than that.

There is nothing like dragging in a big ‘ole fish. I am not a fan of the entire bait process but it is hard to fish without bait. The next time you’re in the area, charter a boat and  experience the joy. You not be disappointed, unless you’re a “lilly-livered-land-lubber”.

If your lucky enough to own a boat then you know what it is like to wander on the Gulf waters, as you please. Perhaps it helps to have “coördinates of fishing honey holes” or a great charter captain so that you always find and catch fish.

The Gulf is a great big place and fish know where to hide. Finding and catching fish is part of the challenge.  Sometimes it is hard to find a “mess of fish”. Find a local market and place your order. Fish and shrimp are plentiful and easy to manage for transport or preserving to cook your favorite fish and shrimp recipes.

Forrest Gump on Shrimp Recipes

Who could say it better than Gump? Forrest Gump said, ” Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey’s uh shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep-fried, stir fried, There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. ”

Shout out to Alexa for Light Jazz, it has been a long day and I need to start my shrimp recipe in a rich sauce.

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Fall events are happening everywhere. Many events are taking advantage of the nice weather outdoors. For an indoor outing, Fairhope has the Film Festival. It is about to start ramping up. Fairhope Film Festival starts November 10 and ends November 13.

From a huge collection of movies that include comedy, documentary, narrative, drama, thriller and  more will be at your disposal. Tossed in you will also find Panel Discussions and a cocktail event or two. Panel discussions have been my favorite every year. I love learning about behind the scenes of writing, creating, filming, shopping locations etc.

Support the arts. Check it out at www.fairhopefilmfestival.org. Great local event that is family friendly for teenagers and adults.  Check subject matter before making a movie choice decision and taking your child. Buying a ticket is a great way to support arts and Fairhope Community.

During Fall when the weather is turning cooler, soup is the answer. A quick review of the items on hand, called for a Corn and Crawfish Chowder.  Soup that you will want to cook again.

Shout out to Alexa for Ray LaMontagne. I love his music and great to cook with. And in a libation and voila, I’m smiling.

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There are many different types of Gumbo that you may choose to make. Shrimp, Sausage and Okra Gumbo is one of my favorites. Once you master the art of a roux and homemade stocks, your on your way to a great gumbo. Learning to make a gumbo and a roux is important to improving your cooking skills. It is not complicated. It takes preparation, patience, constant stirring and a watchful eye.

Once you have cooked a gumbo and tasted that first bowl. You will be hooked. This is a great dish to make ahead of time and serve later. Gumbo freezes well. Truly a dish special enough to serve for company.

While cooking gumbo or anything, I shout out to Alexa. Alexa does not have Andrew Duhon, yet. So I use the stereo and put on his CD which is a perfect compliment to a gumbo.  Check  him out, if you’re not familiar with Duhon. He is accomplished and easy on the eyes.

Luckily, Andrew frequently plays on the Gulf Coast from Manci’s in Daphne to Callahans or even The Frog Pond. Review his web site for touring options.

 Learn to Make Shrimp, Sausage and Okra Gumbo like you were “born there”

Shrimp Stock

3 Pounds Shrimp Peelings Head and Tail (reserve shrimp in refrigerator)
3 quarts of Water
1 Teaspoon Creole Seasoning
1 Onion with Skins, washed & quartered
2 Celery Stalks, ends only (reserve celery for gumbo)
2 Garlic Toes whole with skin

In large stockpot, only place Shrimp heads, shrimp tails and all peelings. Cover fully with water. Place stockpot closest to the fan and turn fan on high.

Turn heat on high. Add in remaining ingredients and stir. Once this starts to boil, reduce heat to medium. Cook for 45-60 minutes, then remove from heat.

(while this is cooking move to gumbo recipe and start chopping veggies)

Into a large container,  strain the shrimp stock. Toss all the peelings. With a spoon, look at the stock and strain again if necessary. Reserve all liquid.

Note: This shrimp stock reduction is the essence of a good gumbo. The smell while cooking has a strong odor. Do not skip this step. The fan will help minimize a part of the odor. A aromatic candle will assist as well. Measure out 6 cups of stock for recipe. Freeze any extra for use in dishes with shrimp that call for stock or water.

Shrimp and Okra Gumbo
1/2 cup Bacon Grease or vegetable oil
1/2 cup All-Purpose Flour
2 cups Onions, chopped
1 1/2 cups Bell Pepper, chopped
1 cup Celery, chopped
1 Tablespoon Garlic, minced
4 cups Okra, sliced fresh or frozen
6 Cups Shrimp Stock (see above)
1 28 Ounce Can Cento Whole Tomatoes, chop tomatoes and add sauce
3 Bay Leaves
1 Teaspoon Fresh Thyme
1 Teaspoon Oregano
1/2 Teaspoon Cayenne
1/2 Teaspoon Salt
1/2 Teapoon Chili Powder
2 Pounds Spicy Sausage, sliced
3 Pounds Shrimp Medium Size peeled
Fresh ground Peppercorns as needed to taste

Rice
Prepare according to package directions

Before you start the gumbo, make sure that the following items are at your fingertips:

• all  fresh vegetables should be chopped
• okra
• shrimp stock

Place a Large Stock Pot on stove to use for finishing gumbo once the skillet is no longer needed.

In Dutch oven on medium high heat, add oil. Heat for two minutes and then add in flour.

With a flat edge metal or wooden spatula, stir constantly and evenly as ingredients will start to cook. This process will take about 10-15 minutes. Do not stop stirring until complete.

Colors will change from beige to cafe latte to a deep dark red brown. As the color changes and gets darker you will smell a overly toasted aroma. The roux is ready when you reach the dark red brown color and the texture is thick.

The longer that you cook the roux, the easier it is to burn. Keep stirring evenly and you will not burn.

If it’s your first time to make a roux, go as dark as you feel comfortable. If you burn roux, toss and start over.

Once the roux is ready,  turn heat to medium. Add in onions, bell pepper, celery and garlic.  Stir well as you add these ingredients and keep stirring.

Color will start to darken a bit. Cook for two minutes and then add the okra. Continue stirring until the okra starts to break down into smaller pieces.

When okra is tender, add half of stock and stir well. At this point, turn off heat, using hot pads, add contents into large stock pot.  Use spatula to remove all of roux  and add to stock pot.

Pour remaining stock into pot and stir well. Stir in chopped tomatoes and sauce. Add all seasonings and  heat until bubbling. Turn heat on low. Stir as needed. This gumbo will need to cook for a minimum of an hour.

Set timer for 60 minutes. Stir occasionally. While gumbo is reducing, cook the sausage. Drain and set aside.

Finally when timer dings the moment that you have been waiting for has arrived. Taste gumbo, adjust salt, cayenne and pepper for your tastes. Add in sausage and shrimp. Cook until the shrimp are pink. Do not overcook the shrimp.

Serve with rice, if desired. If your on a carb reduction, eat the gumbo without rice. I hope that you will Learn to Make Shrimp, Sausage and Okra Gumbo like you were “born there”. Everyone will love you for trying.

Lagniappe: In our family, our gumbo is served with a scoop of potato salad in lieu of rice. Yes, it may sound crazy but it is “oh so good”.

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In my childhood, I was surrounded by great food choices in New Orleans. Not that my parents allowed us to choose.  Nor will we discuss the “juicing” phase that my parents forced us to participate in during the 70’s. My mom went through an entire health craze long before it was popular.

Our snack choices were apple, banana, plum or grapes. No bunny white bread at our house. No sodas. No fun cereal with prizes. Life was hard.

When we were out of the house, the world of snack choices opened up. It is not a surprise to me that my favorite childhood food memory includes potato chips, namely Ruffles. Chips of any flavor are my weakness. It is hard for me to have chips in the house without busting into the bag. Between 7:30 and 8:30 at night, the food cravings kick in and the chips start calling my name. It’s an ongoing battle.

The hunt for the shrimp dip recipe was something I thought of randomly. We had moved away from the source.  I had looked at multiple shrimp dip recipes in beaucoup cookbooks.  They looked good, they were just not “my hauntingly delicious shrimp dip of my childhood”. When my Dad overheard my sister and I discussing the “hauntingly delicious shrimp dip” and he offered to call Sister Bourgeois, I became a happy woman. Within minutes, he was talking to the source.

After they had completed the “hello and how are you’s”, he handed me the phone.  I explained to Sister Bourgeois that I had truly missed her dip. Since we had moved away from her, it no longer appeared at every shower, party, game day or funeral repast.  I asked if she would please share her recipe. She said that she didn’t have one. My heart fell. “I can tell you how I make it, but I don’t measure anything.” she replied.  From her instructions, I made my version of her shrimp dip. It probably pales in comparison to the one that she makes, but Sister Bourgeois is not sending shrimp dip to Fairhope.

If you’re in the market for a food addiction, shrimp dip and ruffles is a good choice. Shout out to Alexa for Andrew Duhon.

Hauntingly Delicious Shrimp Dip
Instructions for recipe from Sister Bourgeois
Serves 4-6

Ingredients

Zatarains Shrimp Boil
2 cups boiled shrimp peeled (raw shrimp 1 1/2 pounds)
1/2 cup onions, chopped
5 Tablespoons mayonnaise
1/3 cup evaporated milk
2 garlic toes
1/4 teaspoon cayenne pepper
8 oz creme cheese room temp

Boil Shrimp according to Zatarain’s  directions. Peel shrimp and  allow to cool. Fresh Gulf shrimp taste better than frozen shrimp.

In food processor, grind shrimp very small but not puree. Empty into large bowl and set aside.

In food processor,  with grinder attachment add onion, mayonnaise, creme cheese, garlic and cayenne and process until smooth. Add evaporated milk and process until smooth.

Add the shrimp into the processor with mixture and pulse for a few seconds. At this point, you have to taste with a chip. The dip needs to be creamy enough to not break the chip.  Depending on your preference for smooth or slightly chunky dip, you may want to pulse more or add a bit more milk. Serve right away or refrigerate until needed. The dip will need to be taken out for about 15 minutes prior to serving or blend in 1/4 teaspoon cream. Enjoy!

Lagniappe: Grocery stores sell boiled  shrimp at the seafood counter. If you select this option, you may have to add more cayenne depending on your desire for “a kick”. Fresh Gulf shrimp taste better than frozen shrimp.

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