by Sofia Malinowski

Happy New Year! Last week, I made Sizzling Grilled Shrimp, and Island Shrimp Creole from Sallie Ann Robinson and Gloria J. Underwood’s Cooking the Gullah Way, Morning, Noon and Night.  Keep reading for pictures and reviews of each recipe!  For the full recipes purchase Cooking the Gullah Way, Morning, Noon and Night in accessible editions at www.readhowyouwant.com.

Sizzling Grilled Shrimp:

Sofie’s Thoughts: These were a great starter before a main entrée.  I served mine with a seasoned melted butter for dipping, which was very well received.  I think these would also be tasty with some sautéed veggies and rice.  This whole recipe from start to finish took less than 10 minutes, and it definitely impressed my dinner guests!     

Island Shrimp Creole:

Sofie’s Thoughts: I served this over rice and it was awesome.  The recipe called for hot sauce if you like spicier dishes and I added a little, but I think next time I will add some more and maybe some crushed red pepper to bring a little heat to the table.  If you are looking for a less expensive dish, I think this would be great even without the shrimp.  Give it a try!

This Week: I will be making more g-free recipes from Cooking the Gullah Way, Morning, Noon, and Night by Sallie Ann Robinson and Gloria J. Underwood. Stay tuned for reviews of Ham and Tada Salad, and Sassy Strawberry Preserves!

The following g-free titles will soon be available on the ReadHowYouWant website @ www.readhowyouwant.com: Gluten-Free Italian by Jacqueline Mallory, Celiac Disease by Sylvia Llewelyn Bower, and for our Australian readers, 4 Ingredients Gluten Free (a cookbook of recipes that only involve 4 ingredients!).