Avery Island Deviled Shrimp
Rice
Thin Fresh Whole Green Beans, Steamed
Fresh Pineapple and Giant Red Raspberries
When I was in college I bought my first cookbook. It was a Betty Crocker picture cookbook, and one of the recipes was Avery Island Deviled Shrimp. I have not cooked every recipe in that cookbook, but I’m really glad I tried this one. The shrimp is lightly breaded and browned (part olive oil/part butter) while you make a sauce of onions and garlic sauteed in butter, consomme, steak sauce, mustard and lemon juice. The shrimp is served over a bed of rice, with the sauce ladled over the shrimp. It turns out this is one of my husband’s favorite meals. It seems it’s the sauce that does it for him, and we now make the sauce to serve on other meals. The fresh fruit was just the perfect ending to the meal.
Today was gorgeous! I spent the entire day at home in my quilt studio. The windows were washed yesterday and the view was of a perfect Fall day. I was working at the sewing machine, piecing blocks for a quilt top, mentally planning putting the gardens to bed in the next few weeks.
Dinner has put a nice cap to that day.