Wednesday, February 04, 2015

Maryland Style Steamed Shrimp

Who doesn't love shrimp!  And there's nothing better than the way we make our steamed shrimp in Maryland.  We load them down with Old Bay Seasoning and then steam them in Beer and oh my goodness you've never tasted anything like them.

Maryland Style Steamed Shrimp

1/2 cup beer (you can also use apple cider vinegar)
1 tablespoon of celery seed
4 cups of water (stay beneath the steaming basket or rack)
1/2 cup OLD BAY® Seasoning
2 pounds large shrimp, peeled and de-veined, tails on

Prepare Shrimp by de-veining them.  Leave the tails on.

Sprinkle a generous amount of Old Bay seasoning on shrimp and toss to cover well. Set aside.

In the bottom of your steamer, mix beer, celery seed and 1/2 tablespoon of Old Bay. Bring to boil on medium heat.

Lay shrimp in your steaming basket and sit on top of boiling liquid.

Cover and steam 2 to 3 minutes or just until shrimp turn pink.

Remove to a plate and serve with your favorite cocktail sauce.
NOTE:  Don't have a steaming pot?   Make one!   Use an 8 court stock pot for the bottom and a metal colander for your basket.  Cover and steam! Works great!

Photographs are the property of and copyrighted to ©Welcome Home.
Print Friendly and PDF

Tuesday, February 03, 2015

♥ Peanut Butter Fudge Brownies

This past summer I baked for a church bake sale to raise money for the homeless in Maryland. I made cupcakes, brownies, and cookies keeping in mind that the better they taste and look, the better chance they will sell. These were an instant hit and I think you will like them too! Rich fudge layers with slightly salted peanuts and a hint of caramel make them a winner!

Peanut Butter Fudge Brownies

10 tablespoons butter
1 1/4 cups granulated sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
1 cup of salted peanuts
Topping: Caramel ice cream topping

Preheat oven to 325 degrees. Line the bottom and sides of two
9 x 13-inch baking pan with parchment paper. Allow the paper to drape slightly over sides as these will be your handles for lifting later.

Next, lightly grease the paper in both pans and set aside. Combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools to room temperature or put it in the refrigerator until cool. 

After batter has cooled, stir in the vanilla. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until well combined. Then by hand, add peanuts and beat vigorously for 40 strokes with the wooden spoon. Spread a third of the batter in one pan (this will be your bottom layer) and the remaining batter in the other (this will be your top layer). 

Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 25 minutes for the larger pan of batter and only about 10-15 minutes for the lesser brownie batter. Check each pan for with toothpick to make sure they are done. Let pans cool completely on a rack or in the refrigerator.

Peanut Butter Fudge

1 cup smooth peanut butter
1 cup (2 sticks) butter
1 teaspoon salt
1 tsp. vanilla extract
3 1/2 cups powdered sugar

Bring butter and peanut butter to a boil in medium saucepan over medium-high heat, stirring occasionally until combined and smooth. Remove from heat and stir in salt and vanilla until combined. Gradually add in powdered sugar, stirring until combined. Then immediately add fudge to brownies by spreading and smoothing with a rubber spatula. Cover and refrigerate for at least 1 hour, or until the fudge has set.

Then carefully add the top layer of chocolate fudge brownies by lifting them carefully out of the pan by pulling on the parchment paper and converting them on top of the layer of peanut butter. Push down slightly to blend all the layers. Then lift the entire three layers using the parchment paper handles of the first batter. Set on a cutting board or counter and cut into squares. Drizzle each square with caramel.

Photograph is copyrighted and the property of ©Welcome Home.
Print Friendly and PDF