1. Bring 10 qt. water to a boil in a 12-qt. stockpot over medium-high heat; squeeze lemon halves over water, and add squeezed halves to water in stockpot. Add shrimp, and cook 3 minutes or just until shrimp turn pink. Drain and rinse with cold water to stop the cooking process.
2. Peel shrimp; devein, if desired.
3. Layer shrimp, onions, and artichoke hearts in 2 (13- x 9-inch) baking dishes.
4. Stir together olive oil and next 5 ingredients; pour evenly over shrimp mixture. Cover and chill at least 12 hours or up to 48 hours, stirring occasionally. Garnish, if desired, and serve with a slotted spoon.
Southern Living JULY 2006
This recipe is worth the splurge. It makes a great appetizer for the Drennens' lighter meal, but you can double it for larger main-dish servings too. Saltiness varies with crabmeat and other seafood, so adjust the amount of salt to suit your taste.
1. Toss together first 7 ingredients gently. Cover and chill at least 8 hours or up to 48 hours. Serve with assorted crackers, and garnish, if desired.
Southern Living JULY 2006
Wrap meaty scallops in crispy bacon and pair with a luscious dip for an appetizer that's guaranteed to be gone in minutes.
1. Combine first 6 ingredients in a small mixing bowl; whisk in olive oil in a slow, steady stream. Place scallops in a zip-top plastic freezer bag; add lime juice mixture. Cover or seal, and chill 30 minutes, turning once. Drain scallops, discarding marinade.
2. Microwave bacon, covered with paper towels, in 4 batches, at HIGH 3 to 4 minutes or until slightly brown. Wrap 1 bacon piece around each scallop, and secure with a wooden pick. Sprinkle evenly with salt and pepper.
3. Coat a cold cooking grate with cooking spray, and place grate on grill over medium-high heat (350° to 400°). Place scallops on grate, and grill, covered with grill lid, 3 to 4 minutes on each side or until bacon is crisp and scallops are done.
Southern Living JULY 2006
Photo by: Photo: Beth Dreiling / Food Styling: Lyda H. Jones
1. Rub fish fillets with oil; sprinkle evenly with Greek seasoning. Top each fillet with 2 lemon slices.
2. Place a large piece of lightly greased heavy-duty aluminum foil over grill cooking grate. Arrange fish on foil.
3. Grill fillets, covered with grill lid, over medium-high heat (350° to 400°) 15 minutes or until fish flakes with a fork. Serve with Dot's Tartar Sauce.
Note: For testing purposes only, we used Cavender's All-Purpose Greek Seasoning.
Southern Living JULY 2006
Tomato paste tends to scorch easily, so be sure to stir as directed.
1. Rinse rice with cold running water 3 minutes or until water is no longer cloudy. Drain and set aside.
2. Cook bacon in a 3 1/2-qt. saucepan over medium heat 10 minutes or until crisp. Drain and set bacon aside, reserving 2 Tbsp. bacon drippings in pan.
3. Sauté onion in hot drippings in saucepan over medium-high heat 8 minutes or until onion is tender; add garlic, and sauté 1 minute.
4. Stir in rinsed rice, chicken broth, and next 3 ingredients; bring to a boil. Cover, reduce heat to low, and simmer 30 minutes, stirring mixture every 7 to 10 minutes.
5. Remove from heat; fluff with a fork. Stir in crumbled bacon and 3 Tbsp. parsley; garnish, if desired.
Southern Living JULY 2006
A food processor makes shredding cabbage a breeze. Or purchase prepackaged angel hair cabbage in the produce section of the grocery store.
1. Remove seasoning packets from noodle packages, and reserve for another use. Break up uncooked noodles.
2. Melt butter in a large skillet over medium-high heat; add noodle pieces and almonds. Cook, stirring constantly, 5 minutes or until toasted. Remove from heat.
3. Whisk together olive oil and next 4 ingredients in a large bowl. Add cabbage, tossing to coat. Sprinkle with toasted noodles and almonds before serving.
Southern Living JULY 2006
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