The Sweet and Savory Sisters!



Asian Shrimp Skewers

Asian Shrimp Skewers

1 tablespoon ground ginger
4 cloves garlic, smashed
½ cup reduced sodium soy sauce
3 tablespoons rice wine vinegar
3 tablespoons brown sugar
3tablespoons chopped green onions
¼ cup sesame oil
Ground black pepper
¼ teaspoon red pepper flakes
1pound large shrimp, shells and tails on

Combine first 9 ingredients in a medium bowl. Place shrimp in a large zip lock bag, pour the marinade over, and let marinate at room temperature for 30 minutes.Skewer shrimp and grill until done.

Sha Bam Shrimp

While on vacation we had dinner at one of our favorite restaurants. We ordered a particular appetizer and it was to die for. So with that being said the sisters had to come home and formulate a recipe similar to what we had experienced. We are here to tell you it is GET IN MY BELLY GOOD!

Sha Bam Shrimp

1 pound shrimp, peeled and deveined
Salt and pepper
1 cup vegetable oil
½ cup of corn starch
¼ cup of mayonnaise
1/8 cup Thai Sweet Chili Sauce
1 tablespoons Sriracha chili sauce
Shredded lettuce
1 spring onion with tops, diced

In a large frying pan heat oil to medium high heat. Dredge shrimp in corn starch and fry shrimp until lightly brown. Mix remaining ingredients and toss shrimp in mayonnaise mixture. Serve on a bed of lettuce and top with spring onions.


Shrimp Rangoons

Try these at your Super Bowl Party. They are definitely a crowd pleaser.

Shrimp Rangoons

1 tablespoon olive oil
2 spring onion, diced
2 cloves garlic, minced
4 dashes Louisiana hot sauce, or to taste
8 ounces cream cheese
½ pound medium shrimp, deveined, peeled and chopped
1 12 ounce package won ton wraps
Garlic, Salt and pepper, to taste
Oil for frying

In a medium sauce pan sauté the green onions and the garlic until the garlic fragrant, about 3 minutes. Add shrimp to pan and sauté until pink, about 2 minutes. Combine Louisiana Hot Sauce, shrimp, cream cheese, onions and garlic. Take1 won ton wrap and put 1 teaspoon of cream cheese mixture in the middle of the wrap, fold in half, brush edges with water or eggs to seal. Bring corners together and overlap and seal. In a large skillet heat the oil to 350 degrees. Turn once and cook for about 1 minute. Drain on paper towels.

The Sister’s Shrimp Creole

The Sister’s Shrimp Creole


2 pounds med-large shrimp, peeled or shells on

1 16 oz. can Crushed Tomatoes

1 (8-ounce) can tomato sauce

1 large onion chopped

2 stalks celery diced

2 cloves garlic diced

1/2 cup chopped green onions

handful of chopped fresh parsley

2 bay leaves

Salt & Pepper to taste

Slap Ya Mama Cajun Seasoning

Louisiana Hot Sauce to taste

1 tsp. sugar (neutralizes the acid in the tomatoes)

1 cup water or stock (shrimp or chicken)

2 tablespoons flour

3 tablespoons oil

Cooked white rice

I always peel my shrimp and save the shrimp shells and make a little shrimp stock.

Shrimp Stock: Rinse peelings, put in a pot and just cover them with water. Bring to a boil, add a pinch of salt  and boil for about 5 minutes. Let cool and strain the stock and you’re done. Substitute the water called for in the recipe with an equal amount of shrimp stock. Freeze the remaining stock (by all means don’t throw it away!)


In a large pan or pot, make a blond roux with the flour and oil. Add the onions and sauté for about 10 minutes. Add the celery and sauté for another 15 minutes. Stir in the tomatoes, tomato sauce, sugar, garlic and bay leaves and continue to cook for 30 – 40 minutes on a med-low heat stirring frequently. 

Add the water (or stock) and sugar; bring to a boil stirring frequently. Reduce the heat to med-low. Add green onions and parsley and stir. Simmer for 20 minutes covered stirring every five minutes. Hint: look at the thickness, will it cover rice like a thin gravy? If not add more flour. Add the seasoning and shrimp  and simmer for about 2 to 5 minutes.Taste and add seasoning as needed. 

Remove bay leaves and serve over hot cooked rice with a little hot French bread to sop up the gravy. Garnish with chopped parsley and chopped green onions.


Stuffed Eggplant

Every spring and summer we visit this great restaurant in Grayton Beach.  They have a wonderful stuffed eggplant.  We order it every time we visit. We decided to make one of our own and it is fabulous.  This recipe is so versatile. I chose shrimp but you could use any seafood, combination of seafood, you can leave the seafood out and add beef or chicken or omit all of the meat. This can be used for a side dish or a main course.   

Stuffed Eggplant


2  large eggplant
Olive oil to coat eggplant
Salt and pepper, to taste
2 tbsp olive oil
1 clove garlic, finely chopped

1 medium onion, diced
2 medium ripe tomatoes, coarsely chopped

1 cup fresh mushrooms, rough chopped

1 bay leaf
1 tablespoon basil
3 tablespoons alouette garlic and herb cheese (or cream cheese)
¾ cup finely grated parmesan
1 tablespoon chopped fresh parsley
1 pound shrimp, peeled, deveined, and diced
1 egg, beaten

½ cup Italian bread crumbs
Extra parsley, chopped (for sprinkling)


Preheat oven to 400 degrees. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Drizzle generously with olive oil and season to taste.

Bake for 20 minutes or until tender. Scoop out the eggplant flesh with a spoon and mash it gently with a fork. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the chopped garlic and onion to it. Cook mixture over medium heat, stirring often, for 2 minutes, or until the garlic is fragrant. Add the tomatoes, mushrooms, bay leaf, basil salt, and pepper.


Cook stirring often for 3-4 minutes and then stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy. Discard the bay leaf. Lower the oven temperature to 375 degrees. Stir in cheese, parmesan, parsley, shrimp, salt, and pepper into the eggplant mixture.  Once the mixture has cooled, stir in the beaten egg and bread crumbs. Fill the eggplant shells back with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil.

Bake the eggplant for 30-40 minutes or until shrimp is done and stuffing is hot. During the last 10 minutes of baking, sprinkle the reserved parmesan on top of the eggplant and sprinkle with parsley.

Crock Pot Shrimp and Grits

Traditionally I use heavy cream and no chicken. I wanted to try something in the crock pot and thought the cream of shrimp would be good and it was pretty darn good. We did a recipe last week with cream of shrimp and it was really yummy.  My boss Beth does a fish dish with cream of shrimp and it is great . I had some chicken so I added it to the pot too.  I couldn’t think of another name so….. Shrimp and grits it was. It was very creamy and delicious.

½ stick of butter

½ cup of Green bell pepper

½ cup of Red bell pepper

¾ cup of celery

1 cup of onions

4 cloves of garlic

1 ½ pounds of chicken breast tenders

8 ounces of Andouille Sausage, cut up

2 cans of cream of shrimp soup  

Slap ya Mama (Cajun Seasoning) to taste

Salt and pepper to taste

1 pound of Shrimp

2 heaping tablespoons of savory garlic cream cheese finishing sauce


Turn crock pot on high 

Add butter to crock pot

Dice onions, garlic, bell pepper and celery and add to pot.

Add chicken sausage, cream of shrimp, salt and pepper and Slap Ya Mama.         

Turn heat down to low and cook for a couple of hours (until chicken is done)

Increase heat to high and add shrimp and finishing sauce, continue cooking until shrimp are pink (approximately 15 minutes)

Serve over grits

Shrimp and Crawfish Casserole


  • 8 oz. of cream cheese
  • 1 stick of real butter
  •  lb. of fresh peeled Louisiana crawfish tails
  • 1 lb of fresh peeled shrimp
  • 1 cup of white onion chopped
  • 1/2 cup celery, chopped
  • 1 green bell pepper chopped
  • 1/3 cup of cream of mushroom soup
  • 1/3 cup cream of shrimp soup
  • 3 cups of cooked white rice
  • ½  teaspoon of  Slap ya mama Seasoning (or Cajun Seasoning)
  • 1 teaspoon of Louisiana hot sauce
  • 1/2 teaspoons of white pepper
  • 1 1/2 cups of Velveeta cheese, grated
  • 1 cup of fried onion rings from a can
  • 2 tablespoons of butter


  • Use a double broiler to melt the 1 stick of butter and cream cheese.
  • In a separate skillet, melt the 2 tablespoons of butter and sauté the crawfish and shrimp. Add the onions, celery and bell peppers to the pan and cook for an additional 5 minutes.
  • Add the rice and the cream cheese mixture to the shrimp, crawfish and vegetables, stir well.
  • Pour into a greased 9x13x2 casserole dish.
  • Top with the Velveeta and onion rings and drizzle with the 2 tablespoons of butter.
  • Bake  at 350 degrees for 30 minutes

Shrimp Stock

Having shrimp for dinner?  Don’t throw away the shrimp peels.  The shrimp peels make a wonderful shrimp stock that you can freeze and use later.

  • tbsp spoon of oil
  • shrimp peels
  • bay leaf
  • carrot
  • 2 celery stalks
  • 1 onion
  • clove of garlic
  • salt and pepper to taste
  • Heat oil, add all ingredients

Cook for a few minutes.  Add 8 cups of water.  Bring to a boil and then reduce heat to low.  Simmer for an hour or so.  Strain, cool, freeze and use for your next soup or stew.

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