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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sausage stuffer for charcuterie, forcemeat preparations
Natural hog casings for fresh and cured sausages
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
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Slowly saute/fry the celery and onions in butter till onions are transparent. Add in salt and pepper and old bay seasoning. Add in breadcrumbs and mix well. Slowly fold in the clam juice till mix is hard and moist. Don't overmix. Stuff the mix generously into the shrimp and place on a well greased sheet pan with the shrimp tails facing up. Bake in a slow 325 to 350 degree oven till shrimp is cooked and stuffing is browned, approx 25 to 35 min. Baste shrimp and stuffing occasionally with melted butter to keep moist. Prepare a lemon butter sauce by melting some butter and squeezing in fresh lemon juice to taste. Add in a little corn starch mixed in water if you would like to give the lemon butter sauce some texture and body. This recipe yields 4 servings. Comments: This is a swift and simple supper dish, delicious with spicy wild rice and snow peas.