Pastor Ryan's Spicy Orange Garlic Shrimp

I love shrimp.  Not only are they super tasty, and really not that expensive, but they cook so fast... last night, we went from frozen to table in about 30 minutes.

I know many are enthralled by Pioneer Woman, Ree Drummond, and the recipes I've tried from her have been great, but I rarely find something on her website on my own.  Most things I've tried have been of the so many people have tried this and raved about it, I guess I will too variety.  But I found a post in which she shared many of her favorites over a period of time, and this recipe was listed.  I gotta tell ya, it was that last picture that really sold me on this one.

This made some really delicious, although very spicy, shrimp.  I swirled some pasta in the sauce, and it came out excellent--my favorite part actually.  We couldn't get The Boy to eat any beyond his first bite, and the kick had both of us drinking milk to deal with the burn.  So, I will definitely be cutting back some of the spice next time.

BUT, there will definitely be a next time.  Upon his first bite, BAJ grunted... this grunt meant that it was REALLY good.  And you just can't beat how fast and how easy this one was.

Ingredients

• 24 pieces (26-30 Per Pound) Deveined Shrimp
• 2 cloves (to 4 Cloves) Garlic
• ¾ cups Orange Juice
• ½ teaspoons Ground Cayenne Pepper
• 1 teaspoon Old Bay Seasoning
• 3 Tablespoons Salted Butter, Divided

Preparation Instructions

Thaw and peel the shrimp. Thaw them by running them under cold water for a few minutes. Dry the peeled shrimp by draining them on a paper towel or two.
Thinly slice your garlic cloves. Add the garlic to ¾ cup of orange juice. Use a nice high quality orange juice. Measure out and add all of the spices to the orange juice as well.
In a large skillet over high heat melt 2 tablespoons butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don’t get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.
Once the butter and drippings begin to smoke ever so slightly add the spicy orange garlic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.
Return the shrimp to the pan and give them a nice toss to coat them in the sauce. Allow an intermingling of souls to take place for just a few seconds and then it’s time for the fireworks.

Pioneer Woman--BBQ Meatballs and Mashed Potatoes

Meatball recipe here.
Mashed Potato recipe here.

This was pretty tasty. I think I added a little too much milk for the amount of meat I had, but they turned out good anyway. I found it's really important for the oil to be hot enough; mine wasn't in the beginning and those first few fell apart. I also had way more than I needed, so froze some for future use; we'll see how that goes.

The potatoes. I stopped before putting them in the oven. BAJ said they tasted pretty much like my regular potatoes, but I think he wasn't really paying attention and focused on the not enough salt aspect. I thought they were tastier than my normal mashed potatoes, although I didn't add quite enough half and half. I have no potato masher, so wanting to follow PW's advice as much as possible, I skipped the mixer and mashed with a fork--just like my ancestors did.

Pictures coming soon!

Pioneer Woman's Mac and Cheese

Have you ever heard of "Pioneer Woman?" Not only do I subscribe to her blog, but she is much the buzz in the other blogs to which I subscribe. Everyone raves about Pioneer Woman. Check out her blog here.

I have been on a quest for delicious homemade macaroni and cheese, a mac and cheese like none other, one that would satisfy BAJ. This, sadly, was not it. He said that it was "not bad," to which I added, "But still mac and cheese," and he agreed.

Sigh.

From the peanut gallery, however, this was DELICIOUS. Perhaps the best I've made. I can't tell you that this was easy, because it involved a LOT of whisking, but it was well worth it because it was outstanding.

YUM.

The rest of the peanut gallery agreed... I served it up for The Boy, who had already started feeding himself before I turned my back.

That's right. Not only did he eat it, but he also fed it to himself.

That's SOME Pig.

Anyway, here's the recipe. I went ahead and baked it, fearing the partially done pasta would not be a success. (I was unsure how long to cook this "not done" pasta, so went for half the cooking time on the box). I used rotini pasta, and added a sprinkle of cayenne pepper. I halved everything except did use a whole egg. I used Cheddar cheese as well.

Pioneer Woman’s Mac & Cheese

Preheat oven to 350 degrees

4 cups dried macaroni
1/4 cup (1/2 stick, 4 tablespoons) butter
1/4 cup all-purpose flour
2 1/2 cups whole milk
2 heaping teaspoons dry mustard (more if desired)
1 egg, beaten
1 pound cheese, grated
1/2 teaspoon salt (more to taste)
1/2 teaspoon seasoned salt (more to taste)
1 teaspoon ground black pepper
*Optional spices: cayenne pepper, paprika, thyme

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top