Castles In The Sand, Ocean City, Maryland, July 2005, photo
© 2005-2009 by QuoinMonkey. All rights reserved.
Happy New Year to all of our red Ravine readers. When I was talking to my brother on Christmas Day, he said he was going to fire up the winter grill to make my sister-in-law’s luscious Sunshine Shrimp. She commented on ybonesy’s Tamales – A Christmas Tradition that she would send the recipe along to anyone who wanted to try it. Here it is!
I’m a big shrimp lover, and since I’m allergic to fish, tend to order shrimp whenever I get the craving for seafood (just ask Mom and Liz how many fresh shrimp I ate in Savannah and St. Simons last summer!). All this talk about shrimp led to memories of sunny days at the ocean, so I combed through the archives and landed on the beach at Ocean City, Maryland.
Liz and I joined my mother, sister, and her family there a few years back and had a great time boogie boarding and bodysurfing. (I won’t mention how many pounds of sand ended up my bathing suit when I wiped out!). It’s also the first time Liz met my family so she was very nervous. I’m happy to say, she passed with flying colors!
It’s 4 years later, New Year’s Day 2009 and we’re watching the 120th Annual Tournament of Roses parade and looking forward to more black-eyed peas for lunch. We slow-cooked them last night and ate them right up to midnight. How are you spending your New Year’s Day?
Backbone, Flipper Claw Of A Dragon, Face Of A Sand Dragon, Ocean City, Maryland, July 2005, photos © 2005-2009 by QuoinMonkey. All rights reserved.
- 2 lbs medium sized shrimp (peeled & deveined)
- 2 lbs assorted fresh vegetables cut into 1 inch pieces (yellow squash, green squash, yellow & red bell peppers, red onion). You can also add mushrooms to the mix but J. & I don’t like them in this recipe.
- 1 medium sized can frozen orange juice concentrate that has been thawed
- 2 TBSP lemon juice
- 1 TBSP olive oil
- 2 tsp minced garlic or 2 cloves of garlic that have been pressed
- 1 tsp dry Dill Weed (or fresh) that has been finely chopped
- 1/2 tsp each salt & pepper
In a large storage bag, combine all ingredients. Shake well to coat thoroughly. Chill & marinate for 30 minutes.
Preheat grill & put ingredients on a small slotted grill pan. You can also thread these on a grill skewer if you don’t have a slotted pan.
Grill for 8-12 minutes until shrimp is opaque & vegetables are tender. This can also be done in the oven rack set to broil. Best if done on a grill, though!
Serve hot with white or long grain rice.
Thanks to alittlediddy for her Sunshine Shrimp recipe. Gratitude to all who read, comment, and visit red Ravine. I’m grateful for your presence here. And to my blog partner extraordinaire, ybonesy, I couldn’t do it without you! A very Happy New Year to you and your family and I look forward to another year in creative collaboration with you on red Ravine.
May your 2009 bring prosperity, love, and joy.
Sand Dragon, Ocean City, Maryland, July 2005, all photos © 2005-2009 by QuoinMonkey. All rights reserved.
-posted on red Ravine, Thursday, January 1st, 2009