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New Orleans-style barbecued shrimp isn’t barbecued—it’s buttered. Serve small portions as tapas, for the love of all that’s holy.
1. Combine onion powder and the rest of the spices in a small bowl. Mix well and taste it a little bit; the mixture should be very tasty and spicy, so add more of anything you think it needs. Add flour and mix well.
2. Pat shrimp dry with paper towels, then toss to coat with spice mixture.
3. Heat a medium cast-iron or other heavy skillet over high heat. Add butter and swirl pan to melt.
4. When butter is just melted, add shrimp to pan and cook without disturbing for about 2 minutes. Turn shrimp over and cook another 3 to 4 minutes, or until curled and opaque throughout.
5. Serve shrimp and butter drizzled over bread. Gracious.
When traveling with 6 children on the road, my kids like to munch along the way. Chips are their favorite so I decided to bring a healthier alternative “chip” on the trip. Even the kids who don’t like kale love these kale chips.
I named it this because the nutritional yeast makes it cheesy tasting. It really does taste like cheese but this is a healthier alternative (try nutritional yeast on popcorn!).
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!