Welcome to our third recipe in the ‘Summer in July’ series. You can tell we love shrimp at my house, so here’s another pleasing recipe.
I discovered this dish when my husband and I celebrated our anniversary at Saltgrass last month. We ordered this as an appetizer and they brought it out in a small iron skillet with onion rings on the bottom.
Each of us ate a bite and at the same time we said, “this is sooooo good.” Needless to say we finished our dinner and before we could get out of the parking lot I had googled the dish and a copycat recipe popped up.
I’ve made it twice since then (the second time with the grandgirls at Camp Nana last weekend) and it is a remarkably easy dish. I have served both times as the main dinner entree’ with the Alexia brand sweet potato fries and a salad. The girls gave it a thumbs up and as we say at my house, “it’s a keeper!”