Nator's Maters

By: Vivinator

Aug 09 2011

Category: Uncategorized

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I love music – all kinds. So does my husband. It turns any moment into a celebration. When imagining what heaven will be like, I don’t think about a lot of physical features or characteristics but anticipate with delight the constant stream of celebration and music.

My son, of course, is being trained in this tradition. I took this photo a few weeks ago, as I watched father and son sort the collection of 45s that resides in the wicked cool vintage record box from my husband’s childhood in the 1960s. It’s a beautiful site to see this happy transfer of knowledge, and hopefully, passion!

*weak segue here*

…another area of learning I love to share…

Okay – so time for some confession. I’m here to pass along a recipe that many people asked me to share. However, since shrimp photograph rather poorly (I’m sparing you one old photo I have of a delightful jadeite bowl filled with slimy, dull-grey-toned, raw, Georgia shrimp), I was desperate to come up with a photo lead-in.

So, back to business.

I love to cook and I really love when I throw a few ingredients together and something wonderful results! and I really, really love when people ask me to share the recipe!

Sunday evening, we had a gathering planned at our church and I needed to bring an appetizer. I had some shrimp on-hand. That may sound odd. A low country girl–it’s not at all unusual for me to have some spare shrimp in the fridge or freezer! I did not, however, have the usual cream cheese to convert this into a typical dip.

I found a simple recipe for Shrimp butter in a cookbook from home, but I thought a spicy version might be good. Apparently I hit on an idea worthy of sharing!Just one question – has anyone else from the low country or even the south ever heard of shrimp butter before? It’s rumored to be an old southern thing, but I can’t find anyone who has ever encountered it before!

Spicy Shrimp Butter:
1 pound shrimp – peeled, deveined, boiled and finely chopped
1 stick butter – softened
2 tablespoons mayonnaise
half Vidalia Onion – finely diced
2-3 cloves garlic – finely diced
2-3 tablespoons red bell pepper – finely diced
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon white pepper
Tabasco (or other hot sauce)
cayenne pepper

Mix all the ingredients and continue adding Tabasco and Cayenne to your taste.  Serve with crackers. Turn on some Buckwheat Zydeco (yes – John just fed me that answer – I’m just a student), Dr. John, or BB King and enjoy!