I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Friday, January 1, 2016

Lemon Caper Marinated Shrimp

3 lbs. large raw shrimp, peeled and deveined
1 cup fresh lemon juice
2 white onions, sliced
1 1/2 cups rice wine vinegar
1 cup extra virgin olive oil
1/3 cup drained capers
2 Tbsp. minced parsley
2 tsp. kosher salt
1 Tbsp. poppy seeds
2 Tbsp. minced garlic
1 Tbsp. sugar

Cook shrimp in boiling water for 2 minutes. Rinse with cold water until thoroughly chilled. Drain. Combine shrimp, lemon juice and onions in a large bowl. Mix remaining ingredients and pour over shrimp mixture. Cover and refrigerate overnight, stirring occasionally. Drain, and serve either on a bed of lettuce as a salad, or with cocktail picks as an appetizer. Garnish with lemon roses
and/or lemon slices.

This recipe was published in the Tallahassee Democrat and was supplied by Melinda McDaniel, a local caterer. The shrimp are delicious and look very festive. They are always welcome at a party.
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