JoAnne and Sonny Dukes are the best hosts in the world, and when their daughter Roxanne is in town, it’s fun to get together to visit and eat. Roxanne is a great cook, and always has a special drink recipe she brings to us from her hometown of Birmingham. This weekend, peach sangria was the treat, with peaches Roxanne bought at the Birmingham farmers market before she headed to the Ozarks. Birmingham’s farmers market is open 24/7 and Roxanne said when she stopped before daylight on her way to Mountain Home to pick up peaches she and JoAnne would spend the weekend canning, the market was full of the city’s great chefs picking out fresh fare for their restaurants.
The sangria was fabulous, as was our meal. Roxanne fixed bar-b-que shrimp and pan-fried White River trout that she and her dad had caught just that morning. Roxanne makes cooking look easy, but I require a recipe when I’m in the kitchen, so she shared her bar-b-que shrimp recipe with me.
1 pound shrimp, heads off and unpeeled
1/2 cup butter
1/2 cup zesty Italian dressing
1 tablespoon lemon juice
2 teaspoons ground black pepper
1/8 teaspoon garlic powder
Preheat oven to 350 degrees; wash and drain shrimp well; melt margarine/butter in one-quart casserole dish. Add salad dressing, lemon juice, black pepper and garlic powder. Add shrimp to dish and stir gently to cover the shrimp with mixture. Cover nad back, stirring occasionally for 25 to 30 minutes or until shrimp are pink.
We served the shrimp hot, and dunked our french bread into bowls of the lemony, buttery sauce that was in the bottom of the pan. Divine!