Get Ready to ‘Pimp your Shrimp’! BBQ Bacon-Shrimp and Sweet Potato smothered with Rufus Teague spicy BBQ Sauce. An appetizer you will keep going back to because they are ‘Shrimply Bad-A$$’!
The sweet potato is so underrated. A superfood that should be front and center at all times of the year. The sweetness in the potato, the salt of the bacon, and the tang of the sauce combine with spicy shrimp in a beautiful combination you have to try.
Fresh shrimp should look slightly translucent. The flesh and shell should appear taut and glossy, and they should smell fresh and of salt water. Avoid any shrimp that smell like Ammonia.
Size does Matter! I prefer the taste and consistency of larger shrimp. Most shrimp labeling features a size designation that is inconsistent in the industry. Sizes like small, medium, or large, XL, Jumbo, etc., and almost always with an accompanying number. The number tells you how many shrimp in a pound. The higher the number of shrimp per pound, the smaller the shrimp. The smaller the number of shrimp, the larger the shrimp size. U designates ‘under’. For example, U/15 shrimp contain fewer than 15 shrimp per pound. 21/25’s weigh in at 21 to 25 shrimp to a pound.
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-Cook time of the potatoes varies with the size of the potatoes- Be sure the potatoes are soft and not boney
-If you use frozen shrimp, be sure they are thoroughly defrosted and dry before use. Shrimp turn pink when they are cooked
-You can roast your Shrimply Badda$$ appetizers at 400 degrees for 15-20 minutes
-Make Shrimply Bada$$ appetizers on the grill, a great addition to a barbeque menu. Enjoy a delicious party starter-especially with a Cuss Kitchen® cocktail!
Southern Humiditties Enjoy Humiditities – a frozen Rosé and Vodka cocktail- a summer drink that adds the chill to chillin. Easy for you to make and keep in your freezer, it’s slushy goodness blends the juices of Grapefruit, Lemon, and Pomegranate, with Rose wine, Vodka and fresh Mint.
Wicked Bitchcraft Looking for that warm caramelly taste of Fall? You’ll love our Bourbon cocktail with tiny pecan, and nutmeg pieces, and an artisan feel. Conjure up this Truly ass-kicking Bitchcraft. Drink a few of these and they will definitely cast a spell on you …Delightfully Wicked, and truly Enchanting- You will love it
Harvey Kitchen Banger You will love this interesting twist on an old favorite. Try the Harvey Kitchen banger and enjoy the fusion of Galliano, Rum, Triple sec, lemon, Creme de Coconut, and Ginger beer in a frothy new cocktail. Make this delicious cocktail.
The Spread It is time for a Mascarpone Board with Balsamic Strawberries, Basil and Candied Pecans. This is an easy appetizer you can make with ease. Spend hardly any time in the kitchen -the express train of bougie, simple goodness. Fall in love with a delightful new taste. Make the Spread.
You Sexy Devil – The most amazing egg appetizer Sexy and Spiced Baked Deviled Eggs with Rosemary and Everything Bagel topping. Hard-boiled Eggs never looked so good! Sinful? not so much…these eggs are Vegetarian, Gluten-free, Dairy, and Keto. Maybe that’s why after so many years- they are still the first to go at every party. This will be your new favorite egg recipe.
Fire Nuts Fire up those Nuts! Spicy Asian Mala Peanuts – These Sichuan pepper spicy nuts are the perfect compliment for beer or a cocktail. They are different, fragrant, and addictive! My ‘Spicy’ friends beg for them. It may be a simple crunchy snack, but powerful flavor! Great for parties, Lunar New Year, Chinese New Years Parties. Unfortunately these crunchy peanuts have earned a bit of a reputation.
