You could say that we’re blessed with two holidays. Months before the official holidays roll in, Texas Co-op Power staff gets the pleasure of feasting (all in the name of testing, of course) on your cherished recipes as part of our annual holiday recipe contest. The fragrances of buttery pastries, minty confections and homey dinners fill the air—and, best of all, we get to share in your holiday memories. Among this year’s winners: a riff on a Creole classic, a rich pecan torte crowned with creamy glaze, and bacon-spiked meatballs brightened with a lemony herb topping—just the kind of recipes that you want to tuck into on cold winter evenings. From our tables to yours, we wish you a delicious holiday season.
As long as you’re showing off your cooking mastery between Thanksgiving and Christmas, consider entering your pride and joy in the 2019 Holiday Recipe Contest. The deadline isn’t until June 10, but you can enter now on our website, while this season’s rave reviews are still making you smile.
Sherry’s Shrimp Clemenceau
“My husband loves shrimp, so I’m constantly looking for and creating new recipes for him,” Zawadzki says. Her shrimp Clemenceau, a classic New Orleans and Creole dish, is one of his favorites—and this year’s grand prizewinner. Serve it for dinner or as a special brunch (topped with a poached egg) with a tomato salad or fresh crudités.
Vegetable oil
2 large Idaho russet potatoes, cut into small dice
2 teaspoons olive oil, plus more as needed
1/2 cup chopped red or yellow onion
1 pound medium shrimp, peeled and deveined
1 teaspoon salt, divided use
1/2 teaspoon ground pepper, divided use
1/8 teaspoon cayenne pepper
6 ounces boiled ham, cut into small dice
1/4 cup frozen baby peas
1 teaspoon chopped garlic
2 tablespoons (1/4 stick) butter
Prepared hollandaise sauce, for serving (optional)
Lemon wedges, for serving (optional)
1. In a deep pot or electric fryer, heat 2–3 inches of vegetable oil to 360 degrees. Adding potatoes in batches, fry until golden brown, stirring as necessary to avoid clumping, about 10–12 minutes. Remove the potatoes with a slotted spoon, allowing excess oil to drain, and transfer to a plate lined with paper towels.
2. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the onion and shrimp and season with 1/4 teaspoon salt, 1/4 teaspoon pepper and cayenne. Cook, stirring, 2 minutes. Add the ham, peas, garlic, potatoes and the remaining salt and pepper. Cook, stirring, 3 minutes, then add the butter and cook 1–2 additional minutes until the ingredients are combined. Serve warm, drizzled with hollandaise and a squeeze of lemon, if desired.
Serves 4.
