Bloody Mary Tomato Salad with Pickled Shrimp

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The heirloom tomatoes are coming in at Pepper Place and I’m a huge fan. We buy them every chance we can get. Personally, I can eat them like an apple, but this recipe is the perfect marriage of those tomatoes with some fresh Gulf shrimp!

  • 3# assorted tomatoes, sliced (heirlooms are best, such as Cherokee Purple, Beefsteak, Brandywine, etc but any good southern ripe tomato will do)
  • 1/3 cup celery sliced thin on the bias (diagonal)
  • 1/2 cup firmly packed celery leaves (celery leaves are great for seasoning dishes and for garnishes, so don’t automatically toss them like many people do

Using a chilled serving platter, arrange the sliced tomatoes and celery. Sprinkle with cracked black pepper and sea salt to taste. Drizzle with the Bloody Mary Vinaigrette (recipe below) and spoon the pickled shrimp over the top (also below). Top with the celery leaves and garnish with pickled okra or pickled green beans. You can even add some crumbled Feta if you’d like!

For the vinaigrette:

  • 1/2 cup spicy Bloody Mary mix (like Zing Zang)
  • 1/4 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp prepared horseradish
  • 1 tsp finely ground black pepper
  • 1 tsp hot sauce
  • 3/4 tsp celery salt
  • 1/2 tsp Worcestershire sauce

Combine ingredients in a bottle with a lid, shake and chill.

To make pickled shrimp:

In a zip top freezer bag (gallon size), add 1 pound of medium-sized peeled fresh shrimp. To the bag, add the following ingredients, then place the bag in your refrigerator for at least 2 hours but the longer you leave it in, the better. After 6 hours the shrimp will get rubbery, so 2-6 hours is the processing time.

  • 1 lemon, thinly sliced
  • 1/3 cup thinly sliced red onion
  • 1/4 cup olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp each chopped fresh dill and flat leaf parsley
  • 1 1/4 tsp Creole seasoning (I use Old Bay)
  • 1 clove of garlic, minced
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Turkey Divan

So the holidays are over and you’ve got a big dish of leftover turkey in the frig. You’ve eaten turkey sandwiches for days, made (or froze turkey for) turkey noodle soup, which I highly recommend, and you’re still stuck with a lot of leftover turkey. Why not make turkey Divan for dinner tonight? This dish can also be made with chicken, allowing you to make it any night of the week. Just cook the chicken any way you prefer (boil, grill, bake, etc) and substitute it for the cooked turkey in the recipe.

This is an old Southern standby dish, extremely easy to prepare with a few ingredients most of us have in our pantries at all times.

  • 1 can (10oz) cream of chicken soup
  • 1/2 tsp curry powder
  • 1 tsp pepper
  • 1/4 tsp dry mustard powder
  • 1 tbsp Worchestershire sauce
  • 1/2 cup heavy cream
  • 1 bunch of fresh broccoli florets, steamed or 1 package of frozen broccoli florets, cooked for half the time recommended on the packaging
  • 4 cups leftover turkey, cut into chunks (or 4 cups cooked chicken)
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup mayonnaise
  • 1/4 cup toasted almonds
  • 1/4 cup coarse bread crumbs (I use Panko)

Mix together the soup, curry powder, pepper, mustard, Worchestershire sauce and cream in a saucepan over low heat and cook for 5 minutes. Add the broccoli, turkey and half the cheese (1/4 cup) and remove from the heat. Stir in the mayonnaise, mix well and pour into a casserole dish. Top with bread crumbs and bake at 350F for 30 minutes.

Sprinkle remaining cheese and almonds as garnish when serving.