1 pound shrimp, peeled and deveined
¼ cup Promise Activ Light Spread
12 cloves garlic, smashed and peeled
½ teaspoon dried thyme
3 tablespoons dry sherry
1 tablespoon paprika
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
½ teaspoon seasoned pepper
In large skillet, combine light spread, garlic and thyme.
Cook and stir over medium heat until melted.
In medium bowl, combine sherry, paprika, Worcestershire, salt and pepper.
Add shrimp, tossing gently to coat.
Add shrimp to skillet, cook and stir for 3 to 5 minutes, or until shrimp are opaque.
Serve with French bread to sop the juice
Delicious food all over the place there, but here’s a delicious dish I made when we returned…
1½ cups stone-ground cornmeal
¼ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 cup fat-free or low-fat buttermilk
Egg substitute equivalent to 1 egg
1 tablespoon canola oil
Preheat oven to 375 degrees.
Add cornmeal and flour to a large bowl.
Whisk in salt, baking powder and baking soda.
Make a well in the center.
Combine buttermilk, egg substitute and oil in a small bowl and mix thoroughly.
Pour buttermilk mixture into well of dry ingredients and combine, do not over-stir.
Pour into prepared pan.
Bake 20 minutes, or until toothpick inserted in center comes out clean.
Cut into squares and serve warm.
“The afternoon was like the center of the cake that Berenice had baked last Monday, a cake which failed. The old Frankie had been glad the cake had failed, not out of spite, but because she loved these fallen cakes the best. She enjoyed the damp, gummy richness near the center, and did not understand why grown people thought such cakes a failure.”
~ Carson McCuller
The Member of the Wedding