Sunday Dinner

Sunday Dinner

Shrimp Cocktail

Chicken and Sausage Jambalaya

Creole Cabbage Salad

New Orleans French Bread

White Chocolate-Cream Cheese Mousse with Raspberries

I needed a relatively easy-one-pot-main-dish Sunday dinner tonight.  You see, I am in a huge undertaking of transforming my garage and cooking for my son's high school graduation BBQ party that is being held next Sunday!  And by cooking, I am talking about 45 pounds of Hickory Smoked Pulled Pork, several quarts of Western Carolina Sauce and Mustard Sauce,  a massive amount of Stove-Top Baked Beans, and a bucket load of Classic Creamy Coleslaw for the main event.  Then there are the appetizers-- veggies and Ranch Dressing, Pimento Cheese, Sweet Onion Cheddar Spread.  And I can't leave out the sweet ending of 6 dozen of my super-duper awesome cupcakes (that's a whole 'nother story that some of you may or may not know about)!  I won't mention the yard work, house cleaning, decorating and Memorial Day soccer tournament.  I just collapsed on my laptop thinking about it.  So yeah, back to the easy Sunday dinner.  

Shrimp cocktail-- cooked tail-on shrimp and jazzed up ketchup. Easy peasy, right? Well, it can be if you buy the shrimp already cooked, but I like to take it one step further and cook the shrimp in a court bouillon (a.k.a fancy word for flavored water).  Taking that little extra step really adds a depth of flavor to the shrimp and the bonus is that it can be done the night before.  The sauce can also be made a week in advance.  That's perfect for me tonight!  

Apparently there is a BBQ theme going on this time of year or me😂!

Sunday Dinner four years ago

Sunday Dinner five years ago

Sunday Dinner six years ago

Printable Recipe

Shrimp Cocktail

serves 8-10

For the Cocktail Sauce

Ingredients

  • 1/2 cup ketchup
  • 1/2 cup chili sauce
  • 1/4 cup prepared horseradish
  • 3 quarts of water
  • 1 lemon, halved
  • 1 small yellow onion, halved
  • 1 bay leaf
  • 3 sprigs of fresh flat-leaf parsley
  • 1 Tablespoon black peppercorns
  • 1 Tablespoon Kosher salt
  • 2 pounds fresh shrimp, peeled, leaving the tails in tact, and deveined
  • 4 cups of ice
Read the whole recipe on The Galley Gourmet