I just love someone who loves to cook as much as I do. My parents’ church is like an entire congregation of cooks and food loving parishioners. Their coffee hours are so far from cheese puffs and fruit punch and more like a culinary exhibition of the most delicious spreads. Father Ray and his wife have recently started raising chickens for fresh eggs and to eat and I’m trying to figure out when it would be appropriate to just go ahead and just ask for one for the sake of the blog……..think that will work? Anyway, I always hear about their coffee hour and wish that we were a little closer so that I could not only be a part of such a wonderful parish with such an amazing spiritual leader, but selfishly to be a part of their Coffee Hour!
Not too long ago, my parents came over and brought some pickled shrimp that Father Ray’s wife Beth had made. They were so delicious!! In my recipe research and brainstorming for this year’s Tomato Art Fest Recipe Contest, I just couldn’t get pickled shrimp off my brain. What could pickled shrimp possibly have to do with tomatoes……….then it kind of came to me……”LIGHT BULB”. I would make Bloody Mary Bruschetta and top it with the shrimp. Sadly, I didn’t think it out completely because there was no way to refrigerate the shrimp once it was plated and waiting to be tasted by the judges, so they didn’t get the full effect of how good it actually is, but lucky for me and my fam, we still have quite a bit left in the fridge to pull out and enjoy for the next couple of weeks. I will share the full bruschetta recipe a little later.
I have said time and again that St. Patrick’s really should have their own food blog! Maybe they could call it Pass the Praise, Please. What do you think Father Ray?! Pretty catchy, huh?! In the meantime, I will try to share other delicious recipes from their members and their recent cookbook and be sure to check out Father Ray’s blog Drinking from the Saucer.
- 2 tbsp. Old Bay seasoning
- 8 cups of water
- 1 lb. (26–30 count) medium shrimp, peeled and deveined
- 1/8 tsp. celery salt
- 1/4 tsp. allspice berries, ground into a powder
- 1/2 cup extra-virgin olive oil
- 1/4 cup cider vinegar
- 1/3 cup fresh lemon juice
- 1/4 cup packed flat-leaf parsley leaves, finely chopped
- 1 tbsp. kosher salt
- a couple of whole black peppercorns
- 1 tsp. crushed red pepper flakes
- 2 cloves garlic, finely chopped
- 6 dried bay leaves
- 1/2 medium Vidalia onion, thinly sliced lengthwise
- In a large stockpot, bring Old Bay Seasoning and water to a boil. Reduce heat to low and add shrimp and let boil 2-3 minutes or until pink. Transfer to a bowl of ice cold water and let sit 5 minutes. Drain water. Combine celery salt, ground allspice, salt, peppercorns, red pepper flakes, and garlic. Add lemon juice, vinegar and oil and stir to combine.
- Place shrimp and onions in a 1 quart glass jar. Pour oil mixture over shrimp and onions and add bay leaves. Chill and let marry at least one hour.
Father Ray & Beth’s chickens, sometimes in life you lay the eggs…….
and sometimes you don’t…….
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