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  • Writer's pictureRhonda Morrison

Familiar treasures found in Mom’s recipe collection



My mother was a very organized woman. She compiled her favorite recipes in photo albums. I have one of her recipe albums from the 1980s. I love flipping through it for oldies but goodies that Mom would prepare for special occasions. Several entries in this book are from other friends and family members. Some are clippings from newspapers and magazines. As I go through these recipes, I remember my mother taking the time to collect these scrumptious dishes.

I like to boil my shrimp shells to make a stock for my pasta adding even more flavor.

Mom taught me to appreciate quick yet flavorful meals. Many of these recipes require little prep time and punch up the flavor. Some are handwritten adding personal touches for ease and value in the kitchen. One handwritten recipe from my grandmother tickles me because it is written with a Cajun flair. This recipe album is one of my absolute favorite treasures.

One of the recipes from this book is a Shrimp Paesano that has been typed up on an index card. I had the pleasure of serving this dish to several people in the foodie family. From chefs to kitchen help, they liked the simplicity and elegance of this dish. You know you have a good recipe when it is foodie-approved.


Shrimp Paesano is in three parts, the pasta, the sauce, and the shrimp. Each element of this recipe brings its unique flavors to the plate. The sauce is a garlicky lemon butter sauce thickened with egg yolks. The shrimp is baked in the oven and has a simple breading of bread crumbs, asiago, and parsley. I like to boil my shrimp shells to make a stock for my pasta adding even more flavor.


Here again, is a quick fix for dinner. The sauce in Shrimp Paesano is very versatile. You can make this sauce as a pizza sauce, a sauce for broiled or baked fish, or to toss steamed vegetables in. Feel free to substitute grilled or rotisserie chicken for the shrimp to shake things up. However, the shrimp prepared as described in this recipe is crisp-tender perfection for this lemony sauce. It is a perfect meal for any time of year. Try this recipe for yourself and watch it disappear.


Please email me with any suggestions, comments, or questions at ocajunally@gmail.com. And please subscribe to my YouTube channel, www.youtube.com/rhondamorrison. Thank you for reading this post!



Shrimp Paesano

Shrimp

  • 1 lb. shrimp, peeled and deveined

  • 1 cup milk

  • ½ cup bread crumbs

  • ¼ cup grated asiago

  • 1 tbsp. fresh chopped parsley

  • ½ tsp. salt

  • ½ tsp. pepper

  • Olive oil cooking spray

Preheat oven to 350. Soak shrimp in milk for 10 minutes. Mix together bread crumbs, asiago, parsley, salt, and pepper. Dredge or coat shrimp in bread crumb mixture. Spread shrimp on a baking sheet coated with cooking spray. Place in the oven for 7 minutes. Remove and flip shrimp. Bake for 3-7 minutes more until cooked, shrimp are pink and curled. Serves 4.


Sauce

  • 2 egg yolk

  • 2 tablespoon lemon juice

  • ½ cup butter

  • ½ cup white wine

  • 4-6 cloves garlic pressed or minced

  • Salt and pepper to taste

In a medium saucepan, whisk together yolk and lemon juice. Place over medium heat and gradually add butter whisking slowly until all melted. Add garlic and wine. Whisk over medium heat for one minute more. Toss in cooked shrimp. Serve over 8 oz. of your favorite cooked pasta. Serves 4.


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