Tasty Grove

08/01/2024

Little Caesars Crazy Puffs
A Fun and Flavorful Snack

Ingredients:
For the Garlic Butter:

4 tablespoons unsalted butter, melted
1 tablespoon minced garlic
1/4 cup grated Parmesan cheese...

08/01/2024

Crispy Parmesan Potatoes
Ingredients:
2 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon paprika.....

07/31/2024

Grilled Banana Split
Ingredients:
For the Bananas:

4 bananas, peeled and halved lengthwise
2 tablespoons melted butter
2 tablespoons brown sugar...

07/31/2024

Caponata Pasta 😍😍

07/31/2024

Chicken Fried Steak

03/12/2024

The Spice of Life: Black pepper, often called the "king of spices," was once so valuable that it was used as currency. In ancient times, it was a luxury item, affordable only by the wealthy, and was even used in dowries and as a form of rent.

03/11/2024

The Secret History of Carrots:

Did you know that carrots were originally purple, not orange? Orange carrots were developed in the Netherlands in the 17th century as a tribute to William of Orange. Before this, carrots were purple, white, yellow, and red.

03/11/2024

02/16/2024

Old Charleston-Style Shrimp and Grits

Ingredients
3 cups water
2 teaspoons salt
1 cup coarsely ground grits

2 cups half-and-half

2 pounds uncooked shrimp, peeled and deveined

salt to taste

1 pinch cayenne pepper, or to taste

1 medium lemon, juiced

1 pound andouille sausage, cut into 1/4-inch slices

5 slices bacon

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow bell pepper, chopped

1 cup chopped onion

1 teaspoon minced garlic

¼ cup butter

¼ cup all-purpose flour

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 cup shredded sharp Cheddar cheese

Directions
Bring water and 2 teaspoons salt to a boil in a heavy saucepan over medium-high heat.

Whisk grits into the boiling water, and then whisk in half-and-half. Reduce heat to medium-low and simmer, stirring occasionally, until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.

Season shrimp with salt and cayenne pepper. Add lemon juice, toss to combine, and set aside to marinate.

Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, 5 to 8 minutes. Remove sausage from the skillet.

Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Transfer bacon to paper towels to drain, then chop or crumble when cool enough to handle. Leave bacon drippings in the skillet.

Add bell peppers, onion, and garlic to the bacon drippings; cook and stir until onion is translucent, about 8 minutes.

Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.

Melt butter in a small saucepan over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.

Pour the roux over the sausage, shrimp, and vegetables.

Place the skillet over medium heat, add chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink, about 8 minutes.

Just before serving, mix Cheddar cheese into grits; stir until cheese is melted and grits are creamy and light yellow.

Spoon grits onto plates and serve shrimp mixture over top.

02/15/2024

Shrimp Scampi with Pasta

Ingredients
1 (16 ounce) package linguine pasta

2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced

2 cloves garlic, minced

1 pinch red pepper flakes (Optional)

1 pound shrimp, peeled and deveined

1 pinch kosher salt and freshly ground pepper

½ cup dry white wine

1 lemon, juiced

2 tablespoons butter

2 tablespoons extra-virgin olive oil

¼ cup finely chopped fresh parsley leaves

1 teaspoon extra-virgin olive oil, or to taste

Directions
Gather ingredients.

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.

Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes.

Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.

Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.

Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Serve hot and enjoy!

02/15/2024

Crunchy Fried Shrimp

Ingredients
⅓ cup all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper

3 large eggs

1 ½ cups Kikkoman Panko Bread Crumbs

1 pound uncooked jumbo shrimp, peeled and deveined, tails left intact

1 cup vegetable oil for frying, or as needed

Directions
Mix flour, salt, and pepper in a medium bowl. Beat eggs in a second medium bowl until frothy. Place bread crumbs in a third bowl.

Dredge shrimp in the flour mixture, then shake off excess. Dip shrimp into beaten eggs, then press shrimp into bread crumbs, turning to coat both sides.

Heat 2 inches oil in a large, heavy pot to 350 degrees F (175 degrees C).

Deep-fry shrimp in batches in the hot oil until cooked through, about 1 minute. Use tongs to transfer shrimp to a paper towel-lined plate to drain. Repeat to cook remaining shrimp.

Arrange shrimp on a platter to serve.

Note:
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

02/15/2024

Grilled Marinated Shrimp

Ingredients
1 cup olive oil

¼ cup chopped fresh parsley
1 lemon, juiced
2 tablespoons hot pepper sauce

3 cloves garlic, minced

1 tablespoon tomato paste

2 teaspoons dried oregano

1 teaspoon salt

1 teaspoon ground black pepper

2 pounds large shrimp, peeled and deveined with tails attached

6 skewers

Directions
Whisk olive oil, parsley, lemon juice, hot pepper sauce, garlic, tomato paste, oregano, salt, and black pepper together in a mixing bowl. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag; add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

Preheat a grill to medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil the grill grate. Cook shrimp until opaque, about 5 minutes per side, basting frequently with reserved marinade.

Note:
Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.