Posted in Home

Grilled Honey Cajun Shrimp by Rochelle Alers

1 lb. shrimp, shelled and deveined with tails on
1 Tbsp. melted butter
1 ½ Tbsp. honey
1 Tbsp. lemon juice
2 dashes Cajun seasonings
Pinch of salt

Dipping Sauce (Optional):

1 Tbsp. olive oil
1 Tbsp. lemon juice
2 cloves garlic, minced
½ Tbsp. chopped parsley

Rinse the shrimp, pat dry with paper towels.

In a bowl, mix the melted butter, honey, lemon juice, Cajun seasonings and salt together.  Stir to mix well.  Prepare the optional Dipping Sauce by mixing all the ingredients together.  Set aside. Continue reading “Grilled Honey Cajun Shrimp by Rochelle Alers”

Posted in Cooking

Shrimp Bobo by Mary McHugh

3 pounds large shrimp, peeled and deveined
2 cups chopped onions
3 cloves garlic, chopped
½ cup olive oil
1 35 oz. can whole tomatoes
¼ cup chopped cilantro
2 cups coconut milk
¼ cup palm oil
Salt and pepper to taste

Sauté the onions and garlic in olive oil, then stir in half of the cilantro and tomatoes. Add in shrimp and cook about 15 minutes. Continue reading “Shrimp Bobo by Mary McHugh”

Posted in Cooking

Chris’ Shrimp & Lobster Polenta with Barbara Ross

The busy summer tourist season is winding down in Busman’s Harbor, Maine, but Julia Snowden senses trouble simmering for the Snowden Family Clambake Company. Shifty David Thwing—the “Mussel King” of upscale seafood restaurants—is sniffing around town for a new location. Continue reading “Chris’ Shrimp & Lobster Polenta with Barbara Ross”