I cannot put into words how exhausted I am. Martha Stewart says that she gets three hours of sleep a night. I got four hours last night, trying to meet a deadline, and I definitely feel it. If I stood still for more than sixty seconds, it’s quite possible that I’d fall asleep. On the flip side though, it never ceases to amaze me just how little sleep you can exist on. You just motor on … onward and upward.
My contribution for tonight’s ARF/5-A-Day roundup is something I made at one of our recent weekends down the shore, a Spinach and Shrimp Dip from the Southern Butter Queen herself, Paula Deen and her The Lady and Sons, Too! cookbook. Given what goes inside the recipe, this is definitely not an everyday sort of recipe, but then again, which recipes of Paula’s are? I wanted to like this, I really did, but it was just not a wow for me. That being said, there wasn’t a lot leftover though. I think the addition of grated Parmesan cheese might give it just that flavor impact it needs.
On to what everyone brought to the table this week…
Claire from Cooking Is Medicine turns her kabob leftovers into Broccoli Stir-Fry. When time is short, a stir-fry is a great way to go:
The Modern Apron shares her superfast, get-you-out-of-the-hot-kitchen-in-a-hurry recipe for Berried Muffins:
Snarkmeister from Table for Two gets creative with her recipe this week, sharing Wheat and Flaxseed No-Knead Bread:
Sharon from Culinary Adventures of a New Wife has a healthy way to keep your kitchen cool in the soaring summer temps … Beat the Heat Mango and Black Bean Salad:
Patsy from Family, Friends and Food puts some overly ripe bananas to task with her Orange Banana Nut Bread:
Sarah from What Smells So Good relives fond curry memories with a new recipe for Lilva Nu Shaak:
Nidhi from Charche Chauke Ke picks up the curry baton with her Soya Aloo Ki Sabji (Fresh Dill and Potatoes dry Curry):
Spinach and Shrimp Dip
Recipe courtesy of Paula Deen’s The Lady and Sons, Too! Cookbook
Yields 5 Cups
1-1/2-2 cups fresh peeled shrimp
1 pound cream cheese, at room temperature
1-1/2 cups heavy cream
5 tablespoons butter
4 cloves garlic, minced
1-1/2 cups shredded Monterey Jack cheese
1 tablespoon lemon pepper
1 tablespoon fresh lemon juice
1 teaspoon paprika
Salt and pepper
Two 10-ounce package frozen chopped spinach, thawed
1. Drop the shrimp into a pot of boiling water and cook just until the shrimp turn pink, 2 to 3 minutes. Let cool and chop. Set aside.
2. In a heavy saucepan, over low heat, mix together the cream cheese, heavy cream, 4 tablespoons of the butter, and garlic. Cook, stirring, until the cream cheese is melted. Add the Jack cheese, lemon pepper, lemon juice, paprika, and salt and pepper to taste, and stir until cheese is melted.
3. Melt the remaining tablespoon of butter in another saucepan. Squeeze out any water remaining in the thawed spinach. Add the spinach and cook, 2 to 3 minutes. Drain the spinach and add it to the cream cheese mixture. Stir and simmer for 5 to 8 minutes. Add the shrimp.
4. Serve the dip in a chafing dish along with toast points or French bread for dipping.