Welcome to our 5th Sunday Supper! We hope that you all are getting so much out of making the meals, as well as, asking the questions. One reader responded to our shells recipe with, “It was soooo good. The girls loved it and we had so much fun talking about the questions. Thanks so much!”
If you have a recipe you’d like to contribute, we’d love to have it as part of our Sunday Suppers. Please click here to email us with the dish you make for yourself or family.
We can’t wait to try it!
My family has been blessed to be invited every year to an annual beach trip that my extended family does. I have gone on and off for 40 years and one thing that always has made a lasting impression is that no matter how many people are there (40-60 people) we all eat dinner together. Each night is hosted by a family and the entire meal prepped and made by them. My Aunt Dana has done Shrimp night for as long as I can remember. The vision of newspapers spread out all over the tables with horseradish and ketchup in saucers still reminds me of that night.
Shrimp night was one of my mom’s favorites and with the recent passing of my Uncle Jimmy and his wife Aunt Beulah (who organized these annual beach trips), I reached out to Dana for the recipe to re-create this night for my mom. We hope you enjoy it just as much as we always have.
I got 4lbs of shrimp and it served 3 adults and 2 children with plenty of leftovers for the next night.
The questions we provide are great for both adults and children. You can start with the question and answer it for yourself, and then answer it about your kids if they can’t answer it themselves.
- What has been your favorite family vacation?
- If you could go anywhere where would you go on vacation?
- What was the most memorable thing you did while on vacation?
- 4lbs raw, uncooked, shell on shrimp
- 1 ½ gallons or 6 qts water
- 5tbps old bay seasoning
- 1 ½ Modelo beer
Shrimp Sauce: (per saucer)
- ¼ cup ketchup
- ½-3/4 tsp horseradish (depending how spicy you like it)
- 1 tsp lemon juice
- Place water in a large stock pot over high heat.
- Add in old bay seasoning and beer. Stir to mix together.
- Once seasoned water is boiling, add shrimp and cook 6-7 minutes.
- Shrimp should be pink throughout.
- Pour through strainer and place shrimp in large bowl.
- To make the sauce: Place all ingredients into a small bowl and mix together.
Side: Corn and Wedge Salad:
Corn- Boil husked corn in water for 10 minutes.
Salad- Slice a head of lettuce into several wedges, cut cherry tomatoes in half. Drizzle wedges of lettuce with ranch dressing and place tomatoes on top.
These are so fun to make with the kids!
- Pillsbury pie crust (they come 2 to a box)
- Brown Sugar
- 6 tbsp butter (softened)
- Pre-heat oven to 350 degrees.
- Roll out the pie crust.
- Spread 3tbsp softened butter on one pie crust and other 3 tbsp on the other.
- Sprinkle sugar and cinnamon on one.
- Sprinkle brown sugar and cinnamon on the other.
- Roll tightly and cut into 1 inch pinwheels.
- Place on a baking sheet. Bake for 16-18 minutes.