Breaking news!!! LUCY BURDETTE'S A CLUE IN THE CRUMBS hit the USA Today Bestseller list at #54! Never ever in my wildest dreams did I imagine this. Thanks to every single one of you!!
LUCY BURDETTE: When I was studying clinical psychology in graduate school, sometimes my friends and I would cook delicious meals to celebrate our work and blow off steam. This baked shrimp dish is one we loved. When I was thinking about what my food critic character Hayley Snow might serve to to beloved Scottish sisters Violet and Bettina in A CLUE IN THE CRUMBS, this dish came to mind. Hayley always considers the tastes of her guests and likes to connect recipes to her beloved Key West island. Here she is mulling things over:I’d considered a million recipes preparing for their visit. Key West pink shrimp was a no-brainer, but in what form? Miss Gloria nixed a few ideas as too spicy and possibly foreign sounding, particularly the shrimp in purgatory recipe that I favored.
“I don’t remember eating anything spicy in Scotland,” she’d said. “Certainly not something that’s traveled that close to hell.” We both giggled.
In the end, we’d agreed on garlicky, buttery, Worcestershire-laced baked shrimp with lots of good bread from Old Town Bakery to sop up the sauce. I’d made it for friends and served with the shells on for a more rustic, hands-on experience, but for our special and jet-lagged guests, I’d decided to peel.
Ingredients
1 teaspoon paprika
2 pounds extra large or jumbo shrimp, peeled and deveined, thawed if frozen
8 tablespoons unsalted butter
1-3 large cloves garlic, minced
2 tablespoons Worcestershire sauce
Hot sauce or hot peppers, to taste
1 lemon, sliced
1 bay leaf
Fresh rosemary, leaves snipped off stems
Good bread for serving
Mix all the ingredients together except shrimp and lemon in a 9 x 13 pan. Heat in 400 degree oven until melted.
Remove from the oven, stir, add the shrimp and lemon in a single layer. Roast for about 15 minutes until butter is bubbly and shrimp are pink. Serve with good bread for soaking up the sauce.You’ll probably want a nice green salad to balance the richness of the shrimp!
Violet and Bettina Booth loved this shrimp, but what would you serve for important guests?
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ReplyDeleteCongratulations on making the bestseller list, Lucy!
ReplyDeleteYummy shrimp! Thanks for the recipe, Lucy . . . .
What would I serve important guests? Something tried and true so I knew it would come out right and taste good . . . perhaps balsamic cranberry roast chicken or a perhaps something as simple as a stir fry . . . . Definitely chocolate for dessert.
thanks Joan, we'll come for dinner!
DeleteYou'd always be welcome here . . . .
DeleteThose shrimp sounded yummy when I read about them in the book. Which of COURSE made several big bestseller lists!
ReplyDeleteYesterday I made a delicious roasted ratatouille, threw in some chicken meatballs, and combined it with rotini to take as a housewarming meal to good friends who just downsized into a condo. I also brought good bread, a garden salad, and bubbly, and the meal was a big hit. Almost every ingredient was from my own garden or a local farm.
sounds delish Edith!
DeleteOh, yum! This sounds sooo good! Thanks for the recipe. Congratulations on making USA today's best seller list.
ReplyDeleteAn old stand by for me to give guests or take to potlucks - samosas - deep fried potato & pea stuffed pastries.
Oh I love samosas, but I've only made them once years ago. Now I'm inspired to try again!
DeleteLike most things, the more you make them the easier they get. I used to call them “suffer cooking,” but over time I realized it’s more a time-consuming thing.
DeleteI've never made them, but I've had Kit make them in a book:-) Vicarious cooking!
DeleteHow cool!
DeleteI'm not much of a cook but I do make a pretty good lasagna, served with a salad and garlic toast and usually chocolate mousse for dessert. My mom liked this meal so much she would request it when I invited them over. My mom was a good cook but she made a horrible lasagna and she admitted it too. Lucy, congrats on your book being on the bestseller list. I need to go to Punta Gorda to buy my copy, there is a little independent book store there that I like to shop at.
ReplyDeleteIs that Copperfish Books? I had a wonderful event there a few years back. Your menu sounds divine...
DeleteCongratulations on the best seller list status, Lucy! I look forward to reading your book. There is a two month wait for your new book at the library. Worth the wait.
ReplyDeleteWhat would I serve to important guests? All of my guests are important to me. I would serve something tried and true like Joan. Perhaps Banana Bread and tea (many choices) for Afternoon Tea. If it was brunch, Grapefruit, Strawberries, Blueberries, with Crepes or Omelettes and Salad. If it was dinner, either my Vegan Lasagna or Roasted Chicken.
On a slightly different topic, your mention of Important guests reminded me of when my History Professor (also Professor of Law at the Law school on campus) hosted the former Prime Minister of Canada. The Professor was telling our class about taking the PM (Mulroney or Harper?) to Kentucky Fried Chicken, which is Definitely Not High Brow. LOL. Our professor loved KFC and wanted to introduce the PM to KFC.
Diana
thanks Diana, I guess a two month wait is a good sign:). That's a very funny story about KFC. I wonder what the PM thought?
DeleteI think the PM has a sense of humor. According to my professor, he was not a formal person, despite his position as Prime Minister of Canada. It was a new experience for him, though.
DeleteCongratulations on the bestseller list!
ReplyDeletethanks so much!
DeleteLUCY: Congratulations on making the bestseller list!
ReplyDeleteMy go-to dinner for important guests is roasted boneless leg of lamb. The lamb is coated in a dijon mustard/garlic/rosemary paste before roasting. Usually I serve the lamb with roasted potatoes and veggies.
thanks Grace, and your dinner sounds so festive. Guests would feel special.
DeleteCongratulations Lucy on hitting the bestsellers list! What an accomplishment, and well deserved too!
ReplyDeleteMy mother was a great cook who did everything well, but she told me that my potato salad was even better than hers - high praise, indeed - so if I were hosting a summertime party and I know that is one thing I would definitely serve. I suppose I could serve it in the the winter as well, especially if I wanted a kind of summer vibe, and maybe with baked ham.
Thanks Judi, and what is your secret to potato salad? I'm never satisfied with mine.
DeleteBoil some potatoes in salted water until just cooked. I like to use new red potatoes, scrubbed, but maybe others would work as well. When they are warm enough to handle I cube them and then toss with some Good Season Italian dressing I had made the day before. I sometimes put in a bit of chopped onion at this time and some yellow mustard. Then everything gets chilled well before adding chopped celery, chopped egg (as in hard boiled), frozen peas that I have defrosted, some snipped chives and stirred together with fresh mayonnaise (never miracle whip!). Salt to taste. Parsley for a garnish or even stirred in.
DeleteThat shrimp dish of yours sounds fabulous and I can't wait to make it soon!
ReplyDeleteHope you enjoy it!
DeleteHow cool is that, to be on a bestseller list! Congratulations, Lucy Roberta!
ReplyDeleteOne of the best recipes in my repertoire, which I've not made in a while, is a pork loin roasted with garlic and dried fruit ( cherries or cranberries, prunes, and apricots) and crusted with cracked pepper, sea salt, and rosemary which is sprinkled on over a basting of garlic oil. It's a showstopper, served with mashed potatoes and a green salad. I used to make it for a late Christmas lunch so my father-in-law could have a meal without having to go to my big, noisy family's for Christmas dinner.
The baked shrimp sounds wonderful!
Thank you Karen. I can see why your dinner is a showstopper!
DeleteThat sounds delish, Karen!
DeleteCongrats Lucy!! I read A Clue in the Crumbs and loved it. I also made the shrimp recipe!, so I can personally comment about it! It was very easy to make and I especially loved the sauce. I recommend it highly.
ReplyDeletea double thank you!
DeleteLucy, congratulations for arriving on USA Today's best seller list. I am 2/3 through A CLUE IN THE CRUMBS and think it's the best Key West Food Critic book yet!
ReplyDeleteIt really depends on who is coming to dinner and the time of year when planning a meal for guests. I am very aware of food allergies and preferences when I am cooking for others. The best meals are ones where the food is already cooked and all you have to do is serve it after appetizers. Last minute courses that send me back to the kitchen are a pain. One thing that I do make for all guest dinners is a loaf of homemade bread. It is amazing to see the faces around the table when you cut into a warm bread served with the soup or salad or stew.
thank you Judy! and we're all coming to your house to celebrate! do you have a bread machine?
DeleteYou are welcome at my table any day. Yes, I start my breads in a bread machine, but bake them in the oven.
DeleteCongrats!
ReplyDeleteI usually make "Greek" shrimp with chopped Roma tomatoes, seasoning, and feta cheese. I'll try your recipe.
Let me know! I used to make shrimp and feta and pasta but I overdid it and got tired of it
DeleteCongrats on making the best seller list! I love shrimp; so I say Hayley made a good menu choice.
ReplyDeleteMy husband does most of the cooking. I think he would smoke a brisket for important guests.
that sounds yummy!
DeleteMega congratulations for making it onto the USA Today bestseller list, Lucy. How fantastic is that! Bask in this glorious achievement!!
ReplyDeletethanks Amanda, I am!!
DeleteFirst a big congratulations Aurora on earning a spot on the USA today. Best seller list … great news! For special guests, my favorite dish if they like lamb is a boned grilled leg of lamb, that’s been marinated in lemon juice and onions and served with an egg lemon sauce. It’s sublime.
ReplyDeletethanks Hallie! I'll skip the lamb though, have turned against it in my later years:)
DeleteMassive congratulations, Lucy! I bet you are still floating… That is so fabulous! And well deserved, of course. Xxxxxx Yaay!
ReplyDeleteFor dinner parties, I often make marinated grilled salmon, with grilled asparagus, and wild rice, and a big salad, and bread. And you know me. I have Dixie cups for dessert— so everyone can choose just enough of exactly the ice cream they want. And brown butter cookies from Whole Foods – – insanely expensive, but completely worth it.
what a wonderful menu!
DeleteWoot! Doing a happy dance for you! Congratulations.
ReplyDeleteYour recipe looks fabulous. I have a shrimp in purgatory recipe that's made in a slow cooker. One of my favorite go-tos and oh so easy. I think it's a NYT recipe.
What would I serve for special guests? Depends on the who, they why, and where they are from. Here in Maine, I like to cook tropical for Mainer guests. Ambrosia, fried chicken, key lime pie. When southrons come to visit it's Maine all the way - chicken stew, ployes, and fresh fruit pie. For holidays, standing rib roasts, hasselback potatoes, and my mother's broccoli cheese casserole. For fun spicy chicken wings, tabbouleh, and lots of dips.
oh yum, I'm swooning...
DeleteFrom Celia: Congratulations Roberta, going up up up on the USA Today list. Now to your question, it’s a good one. If I had a go to ‘company’ dish I would have to say Smoked Trout Pate. I made it yesterday when a couple of friends came over for an afternoon on the deck with some food, I also made a pissladiere ( did I spell it correctly?) for the first time which turned really well. I’ve never been shy about making and serving something to guests that I hadn’t made before. As for ‘afters’ as they would say in Victors family. Well I appear to have finally mastered an easy version of shortbread cookies so I served them too and some fresh figs. But ice cream is THE go to here when made locally, or not! My motto, they haven’t come for the food but to visit so less fuss more fun chatting.
ReplyDeleteLOVE smoke trout pate, Celia.
Deletethat's a very good motto, and I too love smoked trout!
DeleteFrom Celia: Thank you, thank you, smoked trout is a hit. Perhaps I’ll bring some to Crime Bake.
DeleteCongratulations! I think I'd probably serve a grilled chicken salad in the summer and shepherd's pie in the cooler months.
ReplyDeletethanks April, both sound delish!
DeleteAll of these recipes sound delicious! I don’t have a lot of specialties that I am good at, but over the years I have perfected shrimp creole for me Paul Prudhomme recipe served with a big salad and crusty bread.
ReplyDeletethat sounds amazing!
DeleteCongratulations, Lucy! The shrimp looks delicious, I might have to give it a try!
ReplyDeletethanks Flora!
DeleteCONGRATULATIONS, LUCY!!!! And that recipe looks amazing. I am printing it and handing it to the Hub. He loves cooking shrimp. This will rock his world :) Thank you!
ReplyDeletethanks Jenn for finding that good news for me!
DeleteLucy, you rock, and I'm not at ALL surprised so many readers are loving your latest book! And oh, my God, I'm not even a big baked shrimp fan (my fave is cold shrimp salad) but that recipe looks AMAZING. I'm salivating, and it's not even time for lunch yet!
ReplyDeletethank you Julia!
DeleteFrom Deana - Congratulations, Lucy.
ReplyDeleteI need this shrimp recipe for my sister's next visit. Thanks. I have a few go to recipes for guests. The weather will most likely dictate what I want to make. Cold, wet winter evenings call for pot roast just because it's easy for me. Hot Summer days calls for fried chicken that I cook early in the day and serve cold with the potato salad I made the night before.
Oh boy, count me in on the fried chicken and potato salad!
DeleteHuge congrats on the USA Today list, Lucy!! I was so excited when I saw it. I loved the book--I also think it's maybe the best yet--and the sisters are adorable. When I read the shrimp recipe I knew I had to try it, so it's first on my list when it cools down enough here that I'm willing to use my oven.
ReplyDeleteFor company; in summer, maybe grilled marinated chicken thighs, fresh corn, a cucumber and tomato salad. In cooler weather, oven-roasted salmon with new potatoes and asparagus. I'm terrible at desserts, so maybe fancy ice cream?
I will bring dessert Debs!
DeleteI commented above but I want to add a good recipe for our family get togethers is a Chicken Tortilla Casserole which is easy to make and can be frozen and then cooked later when guests arrive.
ReplyDeleteIt is so easy and practically fool proof!!
That sounds both good and smart!
DeleteThat is wonderful news about your book being a bestseller, Lucy! Yay you! And the shrimp sound delicious. I just had company on Friday, and it's very hot here (for Switzerland, that is), so I made a cold pasta salad with pesto and lots of chives, cherry tomatoes, garlic, along with diced carrots, cucumbers, and yellow peppers. Served that with chicken breasts marinated for a couple of hours in buttermilk and fresh rosemary, coated with a mix of breadcrumbs, toasted sesame seeds, and chopped parsley, baked in a pan full of butter, and served at room temperature. The guests like it, and so do we!
ReplyDeleteThat sounds so good, Kim. I really think we need a JRW cookbook...
Deletewhat a good idea! I was thinking of a rotating dinner club, but the cookbook maybe more practical:)
DeleteFrom Celia: Wow Kim the chicken sounds fantastic, I’m going to try this. We have talked about a JRW Cookbook before. I think Time is our enemy but you know I’m in.
DeleteMy sesame chicken is courtesy of The Silver Palate Cookbook (1979)--can we have a JRW cookbook that credits other cookbooks?!
Delete