So, this recipe for shrimp artichoke pot pie almost didn’t make it onto the blog, because try as I might, I couldn’t get a picture that I was happy with. And usually when that happens, I usually don’t post about the recipe, because for me and my little blog, it’s as much about the picture as it is the recipe. But this one…this recipe was just too dang good and easy for me to not break all my rules and post a less-than-wonderful picture, and when you take a bite of this one you will understand. Ready for a whole new take on pot pie? Let’s make it!
Before I get into the deliciousness that is this recipe for roasted tomatoes with shrimp and feta, I have to say this: Ah, Fall. The days are shorter, the air is crisp and clean-smelling. We’ve used the fireplace for the first time, and I’ve gotten out all my cozy sweaters. It’s the perfect time to have an warm and easy supper that is rich with the flavors of sweet tomatoes and tangy feta and tender shrimp. Ready for one of my favorite seafood suppers? Let’s make it!
Shrimp and grits, I love you way more than a Northern girl should. Maybe it is the Southern husband’s influence, but I have never met a shrimp and grits recipe I didn’t like, and this one is no exception, because it adds artichokes, one of my favorite veggies on earth.
The shrimp and artichokes are cooked in a delectable lemon garlic butter sauce, and then you spoon the whole thing over some grits that have been kicked up with a little butter and parmesan cheese. It’s shrimp and grits at the next level. It’s downright scrumptious. Let’s make it!
It’s the last day of August (sniffle!) and the corn is as high as an elephant’s eye, as they say. Everywhere I turn I see signs for sweet local corn, and so I am in major league use-it-or-lose-it mode. Same with the herbs growing merrily in my whiskey barrels, oblivious to the fact that frost is right around the corner.
So hang on to these last warm days of summer with my by making one of my easiest, most summery, most beloved recipes, which is shrimp with corn and herbs. Four ingredients. Ten minutes. Total supper happiness. Let’s make it!
Oh, this soup…now that it is August and the sweet corn is all around us, this corn shrimp chowder is going into constant rotation in my house. Not only is it ready in a jiffy, but it combines two of my favorite summer flavors…corn and shrimp…along with one of my favorite 365 days a year flavor, bacon! It’s delicious both piping hot right out of the pot, and also cooled down to room temperature for those sultry summer evenings.
So the next time you are picking up some fresh ears of corn at your local farm stand, toss a few extra in your bag and let’s make it!
See that platter of citrus shrimp deliciousness? As much as I wish I could claim credit for what is now my absolute favorite summertime shrimp recipe, all of this deliciousness is coming to us from my friend Robyn and her delectable ADD A PINCH cookbook. More below on why this is my current cookbook obsession, but for right now I need to tell you that this is a super quick, super easy, super scrumptious recipe of tropical shrimp heaven.
So, if you want to fall head over heels with a perfect shrimp supper AND a fabulous new cookbook, come along with me and let’s make it!