Sauerkraut for St. Patty's Day

As an alternative to cabbage with the Corned Beef, I suggest Sauerkraut.  This dish does have a little kick, the source of which I think is the red wine tannins.  The kick lasts only a few second (similar to a black pepper kick), but makes the stuff worth another bite.

Ingredients

• 1 pound of bacon (diced)
• 1/2 medium red onion (optional)
• 2 cloves of minced garlic 
• 1 TB caraway seeds
• 1/2 cup brown sugar
•  2 cups red wine
• 1 TB beef demi-glace
• 2 TB paprika
• 1 TB black pepper
• 1 shot of Kirschwasser or Tequila
•  2-quarts of home style sauerkraut in jars not cans.

 Procedure

• Dice and fry bacon halfway through, then add the red onion (optional) and the garlic and cook until brown and crispy. Keep bacon drippings for future use if there is enough.  I did not have much so I skipped keep the drippings.
• During the last 5 minutes of cooking above, add caraway seeds, brown sugar, and red wine and demi-glace. Cook until demi-glace is dissolved and mixture starts to reduce. 
• Add Paprika and black pepper and Kirschwasser or Tequila.
• Add sauerkraut (drained to reduce liquid) and mix thoroughly.
• If you do not serve immediately, warm mixture in a crock-pot until sauerkraut is ready to serve.

Soft Vanilla Bean Caramels

This recipe come from Chef Chris Hanmer of CH Pâtisserie, Sioux Falls, South Dakota.  Here is Mary Ann's take on his recipe, which calls for super-rich Plugrá butter and Bourbon vanilla beans.  If you can find these, be sure to use them.  Otherwise, here we go with Mary Ann's version.

Ingredients

• 2-½ cups Sugar
• 2 cups Heavy Cream
• ¾ cup light Corn Syrup
• 1 Vanilla bean, split lengthwise, and seeds scraped (or Bourbon vanilla beans)
• 1 stick unsalted butter, cut into tablespoons and softened (or Plugrá butter)
• ½ teas. Kosher Salt

Procedure

• Coat a 9 by 13-inch baking pan with non-stick cooking spray and line it with parchment paper, leaving a 1-inch of overhhang on each of the long sides.
• In a large saucepan, combine the sugar with the cream, corn syrup and vanilla bean and seeds and bring to a boil.  Cook over medium heat, stirring occasionally, until the temperature reaches 233 degrees on a candy thermometer, about 13 minutes. 
• Carefully whisk in the butter and salt and cook, stirring constantly, until the Caramel is golden or reaches 244 degrees, about 7 minutes. 
• Carefully pick out and discard the Vanilla bean.  Immediately, pour the hot Caramel into the prepared pan and let cool at room temperature until set, at least 4 hours or overnight.
• Holding the parchment paper overhang, transfer the cooled Caramel to a work surface.
• Using a sharp knife, cut the firmed-up Caramel into squares.  Wrap each Caramel in a square of parchment paper or a candy wrapper and twist the ends to seal.
• Serve, store or gift the Caramels.  

Tom Kerridge - Proper Pub Food - Chicken In A Basket

Tom at Home

I found a great chef.  His name is Tom Kerridge and has the only Pub in the United Kingdom with Two Michelin Stars.  He has a series on the cooking Channel called "Proper Pub Food".  This is his take on fried chicken.   I will try it the next time I do fried chicken.  Enjoy.

Ingredients

• 9 chicken pieces, such as thighs, drumsticks and breasts
• 2 1/4 cups buttermilk
• 3 1/2 ounces all-purpose flour
• 2 tablespoons smoked paprika
• 2 tablespoons sweet paprika
• 4 teaspoons table salt
• 2 teaspoons dried basil
• 2 teaspoons chile powder
• 1 3/4 ounces cornstarch
• 2 teaspoons garlic powder
• 2 teaspoons dried marjoram
• 2 teaspoons onion salt
• 2 teaspoons ground dried oregano
• 2 teaspoons ground dried sage
• 2 teaspoons ground white pepper
• Oil, for shallow frying
• Coleslaw, for serving (see my recipe Archive - March 2013 - Michael Symon's Coleslaw)

Procedure

• Place the chicken in a large bowl or container, cover with the buttermilk and refrigerate for 12 hours. 
• Preheat the oven to 375 degrees F.  
• Mix together the flour, smoked paprika, sweet paprika, salt, basil, chile powder, cornstarch, garlic powder, marjoram, onion salt, oregano, sage and white pepper in a large bowl or baking dish. 
• Heat some oil in a large frying pan over medium to low heat.  Working with one piece of chicken at a time, remove the chicken from the buttermilk, shake off any excess and roll in the flour mixture.  Fry the chicken, 2 or 3 pieces at a time, until golden and cooked through, 6 to 7 minutes a side.  
• Drain on paper towels, then transfer to a baking sheet and bake for 15 minutes. 
• Serve the chicken in a basket with some coleslaw.

Guy Fieri's Cajun BBQ Shrimp

This recipe comes from Guy Fieri.  I have been on a mission to find new and exciting BBQ sauces.  This one is peared with shrimp and sounded great.  Enjoy.

Ingredients

Cajun Dry Rub:

• 2 TB kosher salt
• 1-1/2 tablespoons freshly cracked black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon granulated onion
• 1 teaspoon paprika
• 1 teaspoon cayenne pepper

Spicy Peach BBQ Sauce:

• 1 Anaheim chile
• Canola oil, for grilling the chili
• Kosher salt and freshly ground black pepper
• 4 slices bacon, cut into 1/4-inch pieces
• 1 small sweet onion, cut into 1/4-inch pieces
• 1 TB chopped garlic
• 1 cup peach preserves
• 1/2 store bought-barbecue sauce
• 1/2 cup molasses
• 1/4 cup spiced rum
• 1/4 cup cider vinegar
• 2 TB Dijon mustard

Other Ingredients:

• 1 teaspoon freshly ground black pepper
• 8 ounces baby arugula
• 2 piounds U-10 prawns, shells on, deveined
• ¼ cup canola oil

Procedure

• Preheat the grill to medium-high.
• For the Cajun dry rub: Combine the salt, black pepper, chili powder, cumin, granulated onion, paprika and cayenne pepper in a small bowl.
• For the spicy peach bbq sauce: Drizzle the Anaheim chile with canola oil and season with salt and pepper. Grill until charred on all side, about 5 minutes total. Cool briefly, and then remove the stem and chop.
• Put the bacon, onion and garlic in a small saucepan over medium-high heat and cook, stirring occasionally, until the onion is translucent and the bacon is slightly caramelized, about 5 minutes.
• Stir in the peach preserves and Anaheim chile, then stir in the partically prepared barbecue sauce mixture, add the molasses, rum, cider vinegar, and Dijon mustard, 1 teaspoon salt and 1 teaspoon black pepper. Bring the sauce to a boil, then reduce the heat and simmer until the sauce is slightly reduced and thickened, about 10 minutes. Cool, then put the sauce into a blender and puree until smooth. Divide the sauce among 2 bowls, reserve one for serving.
• For the prawns: line a serving platter with the arugula. 
• Drizzle the prawns with the oil and dust with the Cajun dry rub on all sides. Grill until charred on the first side, about 3 minutes. Flip the prawns, baste with some of the spicy peach bbq sauce, and cook until the prawns are charred on the second side, about 2 more minutes. Baste, flip, baste again, and pull off the grill.
• Put the shrimp on top of the arugula and serve immediately with the reserved bowl of spicy peach bbq sauce on the side.

How I Make A Rich Gravy

Here is a great recipe for Turkey or Beef Roast Gravy.  Enjoy.

Source: Bon Appetit

Ingredients

• Roasting pan with pan drippings from roasted turkey or roast beef.
• ½ cup all purpose flour.
• 2 to 2-1/2 cups of poultry or beef stock (depending upon the type of food you have roasted).
• 1 to 1-½ cups of White Wine (or 1 to 1-½ cup of light Port or Cream Sherry).  Use Red wine for Beef. (If the gravy gets too thick while cooking add more wine and stock in equal parts to thin the gravy).
• 2 TB of a good demi-glace.  I purchase this from William Sonoma.  Use Chicken or Veal demi-glace for Turkey and Beef demi-glace for Beef. 
• 1-2 teaspoon of apple cider vinegar (optional)
• 1 TB soy sauce (optional)
• Some chopped fresh herbs (such as thyme or parsley, optional)
• Salt and Pepper to taste
• 1 Stick of Unsalted Butter

Procedure

• Remove any large pieces of fat or skin, which might have dropped into the bottom of the roasting pan. 
• Tip roasting pan and skim off the semi-clear fat liquid trying to retain any brown colored particles that are floating in the fatty liquid until you have removed the majority of the fatty liquid.  Some of the fatty liquid can remain.   
• Set roasting pan over 2 burners set to medium heat.
• Whisk in flour and scrape the brown bits (the French call "sucs") on the bottom and edges of the roasting pan, simmer until liquid forms a golden smooth roux and the bits (Sucs) are dissolved about 2 minutes.
• Whisk in the White Wine, Port or Sherry.
• Whisk in the demi-glace and simmer until totally dissolved. 
• Add apple cider vinegar (optional).
• Strain into a medium saucepan if you prefer a smooth texture. (optional - I keep the gravy unstrained for good texture). 
• Stir in soy sauce and/or herbs (optional).
• Add salt and pepper to taste. (Be very careful with the salt as the demi-glace has salt in it).
• If the gravy gets too thick while cooking add more wine and stock in equal parts to thin the gravy.
• Whick in 1 stick of unsalted butter to enrich and make the gravy glisten.
• Keep warm until ready to serve.  Stir just before serving.  Pour into a gravy boat for serving. 

BBQ Pork Chops

Hello Everyone

Well, I came across a recipe for BBQ Pork Chops on Bobby Flay's BBQ Addiction program.   We tried it and had my brother and sister-in-law over to critique.  Mary Ann, George and Kathy loved it.  While I am a big fan of Ham, Bacon and good Ribs, I am not that fond of Pork Chops.   This recipe comes with a rub and BBQ sauce both of which according to my testers are great.   Therefore, in the interest of sharing great recipes, here we go.

Ingredients - Pork Chop Rub

• ¼ Cup Ancho Chile Powder (regular chile powder)
• 2 TB ground Coriander
• 2 TB Dry Mustard
• 2 TB Medium Sharp Parika
• 2 TB Fresh Ground Black Pepper
• 2 TB Kosher Salt
• 1 TB Cayenne Pepper
• 1 TB Ground Cumin
• 1 TB Dried Oregano

Ingredients - BBQ Sauce

• 1-½ Cups Ketchup
• ⅛ Cup Molassas
• ⅛ Cup Honey
• ¼ Cup Apple Cider Vinegar
• 2 TB Dijon Mustard
• 1 TB Ancho Chile Powder (regular chile powder)
• ½ Habanero Chile, Very Finely Chopped
• Kosher Salt and Ground Black Pepper
• 4 to 6 Bone-Center Cut or Porterhouse Pork Chops (at least 1-inch think)
• Canola oil, for brushing

Procedure

• The Rub - In a bowl, whisk together the Chile Powder, Coriander, Mustard, Paprika, Pepper, Salt, Cayenne, Cumin and Oregano until blended.  Store in a cool, dark place, tightly covered, for up to 6 month. This makes a lot of rub, you should prepare a jar to store the run you do not use for this recipe. 
• The BBQ Sauce - Combine the ketchup, molassas, honey, vinegar, mustard, chile powder, habanero and some salt and petter in a small saucepan.  Bring to a simmer over medium heat and cook, stirring occassionally, until slightly thickened, about 10 minutes.  Set aside about ½ cup for serving, sauce keep warm.  
• Please note, this BBQ sauce has some kick.  If left in the refrigerator for a few days, the chilies kick up and make this a sweet but spicy sauce.  It really goes well when you need a sauce with a modest kick.   In addition to Pork, it especially goes well with Chicken, Beef, Mild Sausages and Hot Dogs.   
• The Chops - Prepare a grill for medium-high indirect heat.  Brush the top of the Pork Chops lightly with Canola oil, and rub the oiled side with the spice rub.  Let stand at room temperature for 30 minutes. 
• Place the Pork Chops rub-side down over direct heat on the grill and cook until charred, about 4 minutes.  Flip chops and brush the tops with Canola oil cook for 1 minute, just to brown the bottom a bit.  Flip chops and brush the tops generously with BBQ Sauce, shift the chops over to indirect heat and cook, covered, until a meat themometer registers an internal temperature of 135-140 degrees F, about 5 minutes.  Remove the chops from the grill, brush them with more of the sauce and let rest, loosely tented for 10 minutes.  Serve with the reserved BBQ Sauce.

About Using Brine

• While I did not brine the Pork Chops, I would recommend you try a brine to make the Pork Chops even juicer.  
• Ingredients for Brine: 3 cups water, ¼ cup Kosher Salt, ¼ cup firmly packed Light Brown Sugar, 2 cups Ice Cubes.  
• Directions: Stir together the water, salt, and sugar until dissolved.  Stir in the ice cubes and any other flavorings, then let the bring cool in the refrigerator.  Place Pork Chops in a zip-lock bag.  Pour in the brine and seal the bag.  Place the bag in a bowl in case it leaks and refrigerate for 2 to 6 hours, depending on the thickness of the chops. Remove the chops, discard the brine and pat the chops dry.  
• Proceed with the recipe, or wrap the chops in plastic wrap and refrigerate until ready to cook up to 2 days. 

Bordelaise Sauce - Great Grilled Red Meat Sauce

I found this recipe in a Viking Cruise brochure for Longboat river trips in France.  I have been making a version of this sauce for family and friends for some time.  Upon review, I think this one will be far better than mine.

The author of this recipe is Georges Auguste Escoffier.  It appeared in this book "Le Guide Culinaire" first published in France in 1903.  George Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods.  Among his achievements, he codified the recipes for the five mother sauces.   So, enjoy.

Ingredients

• 2-½ cups Beef demi-glace. It is expensive, but worth every penny. 
• You can purchase demi-glace from William Sonoma, and I would assume other specialty food stores.  The only place I have found it is at William-Sonoma.  William-Sonoma sells beef, chicken and veal demi-glace.  
• 1-¼ cups Bordeaux wine.
• 1 finely chopped Shallot
• Ground pepper to taste
• 1 whole Bay Leaf
• 1 sprig of fresh Thyme or ¼ teas. dry Thyme
• Sauted mushrooms, if your desire.  (I would add only about 1 cup - reduced volume).  Saute fresh mushrooms, patted dry, in butter until browned).
• 1 teas. butter
• 2 oz. Bone marrow, poached and diced (you can secure bone marrow from most high end meat market counters).  This will give the sauce more depth, but can be left out if you wish. 

Procedure

• Warm demi-glace in medium sized saute pan over medium heat until desolved.
• In another pot, bring the wine, shallot, pepper, Bay Leaf, and Thyme to a gentle boil.  Cook slowly until reduced to ¼ cup in volume. 
• Add demi-glace and simmer on low-medium heat for 15 minutes.
• Strain the sauce.
• If you sauted mushrooms, add them to the strained sauce.
• Finish with butter and bone marrow.

Butter Spreads To Make All Things 5-Star

Here are a series of butter spreads.  When you want to add something perfect to a breakfast dish, steak, pasta or dessert these spreads will make you a 5-Star chef.   Enjoy.

Roquefort Butter

• 1 Cup softened unsalted Butter
• ⅔ Cup Crumbled Roquefort Blue Cheese
• ⅔ Cup Chopped Parsley
• ¼ Cup Brandy
• ⅛ Teas. Onion Powder
• ⅛ Teas. Ground Black Pepper
• ⅛ Teas. Hot Sauce

Combine butter, blue cheese, parsely, brandy, garlic, onion powder, pepper and hot sauce.

Lime Paprika Chive Butter

• ¼ lb unsalted Butter
• Juice of 2 Limes
• 1 TB. Paprika
• 1 TB. Chopped Fresh Chives

Combine and chill overnight.

Sun Dried Tomato Butter

• ½ cup softened butter
• 1 minced clove garlic
• 1-½ tsp. lemon juice
• 2 TB minced sun dried tomoatoes, drained oil packed
• 1 small tomoato, chopped, cored and seeded
• 1/4 cup chopped. fresh parsley

Combine everything together and shape into a log on parchment paper.  Chill before slicing to top your dish. 

Chili Butter

• 1 can (4 oz) diced green chilies
• 1 pb. butter, softened
• Sprinkle of Garlic Powder
• 1.4 cup frech colantro chopped or 2 TV driend cilantro
• 1tsp. Line juice

Combine everything together and shape into a log on parchment paper.  Chill before slicing to top your dish. 

Cajun Butter

• 2 TB butter
• ¼ Teas. chili powder
• ¼ Teas. freshed cracked black pepper
• ⅛ Teas. cayenne pepper
• ⅛ Teas. garlic powder
• 1 Teas. cornstarch or arrowroot
• ¼ Cup chicken broth 

Stir together butter adn spices. Cook 1 minute (med. heat).  Stir in cornstarch and chicken broth.  Cook until bubbly, Serve warm over cooked born or vegetrables. 

Ginger Pecan Butter

• ¾ Cup butter
• ½ Cup pecans, finely ground
• 1 TB ground Crustallized Ginger
• ½ Teas. Allspice

Combine and chill.

Maple Butter

• 1 Cup butter softened
• ½ Cup pure Maple syrup

Beat softened butter until fluffy.  Gradually beat in syrup until fully combined.

White Truffle Butter

• Buy a Good Brand as it is too expensive to make on your own.  Great for pastas. 

BBQ Sauces for Consideration

Here is a listing of some great and fully tested BBQ sauces from throughout the United States.   While I prefer modifications on the standard Kansas City sauces, which are tomato based, this posting provides a wide range of regional choices to try.  Sorry but, I will not be sharing my personal recipe. However, I do plan on willing my recipe to my sons. Enjoy.

Kansas City Style

(2-1/2 cups - soften onions with butter for 4 minutes - add rest boil reduce and simmer until thickened - cook 20 minutes)

2 TB butter

1 medium onion, chopped fine

1 12-oz can of beer

1 cup brown sugar

1 cup ketchup

1/2 cup cider vinegar

1 Teas. celery seed

1 Teas. hot sauce

1 Teas. salt

North Caroline Western Style

(combine and cook low heat for 4 minutes)

1 cup vinegar

2/3 cup ketchup

2 Teas. sugar

1 Teas. salt

1/2 Teas. red pepper flakes

1 Teas. Worcestershire

Tennessee Style Sauce

(Combine and cook medium heat for 5 minutes)

1 cup cane syrup

1 cup tomato sauce

1 TB cider vinegar

1/2 Teas. allspice

1/2 Teas. Black pepper

1/4 Teas. ground cloves

1/4 Teas. ground cinnamon

1/4 Teas. Cayenne

Texas Style Sauce

(melt butter and cook onion and garlic for 2 minutes, add flour and cook 4 minutes, add rest blend, boil and cook 15 minutes)

4 TB butter

1/3 cup minced onion

1 clove garlic, crushed and minced

2 TB flour

1-1/2 cup beef broth

1 cup tomato sauce

1 TB Worcestershire 

1 TB Cider vinegar

1 Teas. black pepper

1/2 Teas. brown sugar

Northern Style Generic Sauce

(whisk all and store in closed container in Frig)

1 18-0z bottle of favorite BBQ sauce

1/2 cup honey

1 Teas. northern rub

1/2 cup brown sugar

1/4 salt

1/4 cup Lawry's Seasoned salt

2 TB granulate garlic

1 TB onion powder

1 TB Lemon pepper

1 TB chili powder

1 TB paprika

2 Teas. allspice

1 Teas. cayenne

1 Teas. Black Pepper

1 Teas. Dry mustard

1/2 Teas. black pepper

1/4 allspice

Sprecher Cream Soda Sauce

medium heat - melt butter and oil, add onion and jalapeno and cook 4 minutes, add flour and blend, add rest except for paprika and tomato paste and mix well, bring to boil and reduce to simmer, cook for 15 minutes, pour into blender and smooth - 30 seconds, return to heat, whisk in paprika and tomato paste and cook for 5 minutes)

2 TB butter

2 TB vegetable oil

1 cup chopped red onion

1 jalapeno pepper, seeded, deveined and minced

2 TB flour

16-oz cream soda

1/4 cup brown sugar

3 TB Worcestershire

2 TB lemon juice

1 TB white vinegar

1 TB Soy sauce

1/2 Teas. black pepper

3 TB tomato paste

Southern Generic Style

(heat bacon grease - add onion and garlic and cook until soft - 4-5 minutes, add rest and simmer for 15 minutes)

2-3 TB bacon grease

1/2 cup minced onion

2 Cloves minced garlic

1-1/3 cup ketchup

2/3 cup yellow mustard

1/2 cup brown sugar

1/4 cup Worcestershire

2 TB hot sauce

1 Teas. black pepper

1 Teas. salt

Eastern Generic Style

(combine over medium heat and cook 5 minutes)

2 cup ketchup

1/2 cup molasses

1/4 cup cider vinegar

1/4 cup yellow mustard

2 TB Worcestershire

1/2 TB granulated garlic

1/2 TB onion powder

1/2 TB black pepper

1/2 TB hot sauce

Western Generic Style

(oil in pan, add onion, garlic, and chiles and cook 5 minutes, add rest and stir as you go, into blender for 3 minutes. check for thicken)

2 Ancho chiles in adobo sauce

2 TB olive oil

1 medium onion minced

2 cloves garlic minced

1/2 cup tomato sauce

1/4 cup Soy sauce

2 TB Sugar in the Raw

1 TB Balsamic vinegar

1 TB Smoked Paprika

1 Teas. salt

1/2 Teas. Black pepper

Big Jim's Hog Breath Sauce

(combine and cook for 15 minutes)

3/4 cup frozen orange juice concentrate, thawed

3/4 cup prepared chili sauce

1/2 cup chicken broth

1/3 cup molasses

3 TB Soy sauce

2 TB lemon juice

1 clove garlic, masked

1 TB prepared dark brown mustard

2 Teas. Worcestershire

1 Teas. Tabasco 

1 Teas. salt

Coke-Cola BBQ Sauce

(combine and cook for 15 minutes)
1 cup Coca-Cola
1/4 cup apple cider vinegar
2 teaspoons Worcestershire sauce
2 teaspoons soy sauce
1 tablespoon brown sugar
1/4 Chipotle Pepper
1/2 cup Brown Sugar
1/2 cup fruit preserves
1/2 cup Chinese sweet chili sauce 

Coffee Caramels

Coffee Caramels have a smooth, smoky coffee taste and a rich, chewy, buttery texture. The recipe as written produces a caramel with a noticeable but not overwhelming coffee taste--you can adjust the amount of instant coffee to suit your personal preferences, using anywhere from 1-3 tbsp instant coffee.  This recipe yields about 4 dozen small caramels.

Ingredients

• 1 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/4 cup light corn syrup
• 1/4 cup honey
• 1.5 cups half and half (not fat-free)
• 2 tbsp instant coffee
• 1/4 cup (2 oz) butter, cut into 4 pieces
• 1 tsp vanilla extract

Procedure

• Prepare an 8x8 pan by lining it with Parchment paper (extend paper about 2 inches in each direction beyond the rim of the pan and spray the pan heavily with nonstick cooking spray.
• Place the sugar, brown sugar, corn syrup, honey, half and half, instant coffee, and butter in a medium saucepan over medium-high heat. Stir until the butter is melted and the sugars dissolve. Insert a candy thermometer.
• Continue to cook, stirring frequently, until the thermometer reaches 250.
• Once at 250, remove the pan from the heat and stir in the vanilla. Pour the caramel into the prepared pan. Allow it to set at room temperature for 3 hours, or until cool and firm.
• Remove the caramel from the pan by using the parchment paper as handles. Flip it upside down and peel the foil off the back. Spray a large sharp knife with nonstick spray, and cut the caramel into small squares or bars.
• Wrap the caramels in squares of parchment paper to prevent them from sticking together. (Alternately, they can be dipped in chocolate.) Store wrapped Coffee Caramels in an airtight container at room temperature for up to two weeks.

BBQ Shrimp

We just found a new magazine called Fine Cooking.  This recipe is from the April/May 2014 issue of the magazine.  Alexis and I will be making it the next time we cook together.  Let me know what you think.

Ingredients

• 1 medium sized lemon
• 8 oz. (1 cup) unsalted butter
• 2 Tablespoon Worcestershire Sauce
• 1 Tablespoon Chopped Garlic
• 4 Bay Leaves
• 1 Teas. Sweet Paprika
• ¼ Teas. Cayenne Pepper
• ¼ Teas. Kosher Salt
• ½ Teas. Fresh Ground Black Pepper
• ½ Teas. Fresh Cracked Black Pepper
• 24 Shrimp (12-15 per pound), fresh and unshelled

Procedure

• Cut the lemon in half and juice it.  Press each lemon half flat on the cutting board, and then cut into ½-inch wide strips. 
• Melt butter in skillet over medium heat.  Reduce heat to medium-low and add the lemon juice and peel, Worcestershire Sauce, Garlic, Bay Leaves, Paprika, Cayenne, salt, ground and cracked pepper.  Stir and simmer for about 5 minutes to blend the flavors, do not burn the Garlic.
• Add the shrimp and increase the heat to medium.  Cook, turning the shrimp with tongs until all the shrimp are beginning to turn pink, 4 to 5 minutes.
• Cover the skillet and remove it from the heat.   Let sit for 15 minutes so that the shrimp can adsorb the flavors and finish cooking, stir every 5 minutes.
• Serve immediately.