Two glasses of Bloody Mary garnished with shrimp skewers, celery sticks, and lime wedges, placed on a table alongside a basket of lemons and limes, and a dish of seasoning.

Butter up your guest with mid-winter treats


By Paula Dream (AKA Kale Haygood)

Well, I am sure I am joining the ranks of those who over indulged in the holiday goodies. I spun the dial off my bathroom scales. However, I do enjoy my holiday food. Therefore, Paula is going easy on you with this issues recipes—not too many calories but some fun things to do.
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BLOODY MARY SHRIMP SKEWERS
1/2 cup Bloody Mary mix
2 teaspoon Worcestershire Sauce
2 teaspoon Horseradish sauce
1 teaspoon hot pepper sauce
1/2 teaspoon lemon pepper seasoning
1 stalk celery
1 dozen shrimp, raw, peeled and deveined with tails on
12 grape tomatoes
12 garlic spicy pickle chips

Combine first five ingredients to blender until well-blended. Add to shrimp in large bowl and toss. Refrigerate 30 minutes, then drain marinade. Add shrimp into a large skillet, cooking over medium heat, stirring shrimp until they turn pink. Then refrigerate for at least 30 minutes. Cut celery length wise in half, then cut each crosswise into six pieces.
Thread celery onto 12 small skewers along with shrimp, tomatoes and pickle chips.

HOMEMADE CASHEW BUTTER
16 ounces lightly salted cashew halves and pieces
1 tablespoon coconut oil
1 tablespoon honey

Process 16 ounces lightly salted cashew halves and pieces in food processor until evenly ground. Add coconut oil and honey Process another five to ten minutes, stopping every now and then to scrape sides down into processor.

HOMEMADE ALMOND BUTTER
16 ounces slivered almonds
2 tablespoons coconut oil
1 tablespoon honey
1/2 teaspoon salt

Process slivered almonds in food processor until evenly ground. Add coconut oil, honey and salt; process 5-10 minutes until smooth. Stop every so often to scrape sides and push down to bottom of processor.

HOMEMADE PEANUT BUTTER
Process 16 ounces lightly salted dry roasted peanuts
Add 1 tablespoon coconut oil
Add 1 tablespoon honey
Process until smooth, stopping occasionally to scrape side and push mixture to bottom of processor.

Process 16 ounces lightly salted dry roasted peanuts in food processor until evenly ground. Add coconut oil and honey; process until smooth, stopping occasionally to scrape side and push mixture to bottom of processor.

Paula Dream, AKA Kale Haygood, owns Beyond Service, a Montrose-based home-cooking catering company. For more information, call 713-805-4106 or email barrykale@yahoo.com.

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