Monday, April 1, 2013

easter sunday

Easter egg placards
Happy Easter! As last year, we did our traditional Honey Baked Ham, potatoes Dauphinoise, deviled eggs, roasted asparagus, sauteed cherry tomatoes, apple sauce and rolls. We were very happy to have our great friends Liz and Brian join us for the holiday!
A new menu addition, Ina's Roasted Shrimp Cocktail for four:
1 pound extra-large shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chili sauce (recommended: Heinz)
1/3 cup ketchup
1 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice 
2-3 dashes teaspoon Worcestershire sauce 
2 dashes Tabasco
Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet 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.
Flowers from Import Flowers in Nashville

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