Shrimp is the Fruit of the Sea

One of my favorite movies is Forrest Gump and one of my favorite characters is Private Benjamin Buford ‘Bubba’ Blue, Forrest’s best friend when he went to war in Vietnam. Bubba: “Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”

There is so many things can be done with shrimp. Shrimp is one of my favorite seafoods! Seasoned just right it is so good! Let’s get to it.

Spicy Grilled Shrimp Platter 


  • 4 cups water
  • 2 tablespoons kosher (coarse) salt
  • 2 tablespoons sugar
  • 1 tablespoon crushed red pepper flakes
  • 3 cloves garlic, sliced
  • 1 teaspoon paprika
  • 30 uncooked deveined peeled shrimp (1 1/4 lb of 26-30 count size), thawed if frozen, tail shells removed
  • 1/3 cup seafood cocktail sauce
  • 1/3 cup refrigerated honey mustard dressing
  • 1/3 cup spicy hot peanut sauce (from 7-oz bottle)
  1. In 2-quart saucepan, heat 1 cup of the water to boiling. Add salt, sugar, red pepper flakes, garlic and paprika; stir to dissolve salt.
  2. Remove from heat. Add remaining 3 cups cold water. Place shrimp in large resealable food-storage plastic bag. Pour brine mixture over shrimp. Seal bag, pushing out air. Place bag in dish or plastic container. Refrigerate 1 hour.
  3. Heat the broiler to medium. Remove shrimp from brine mixture; discard brine. On each of 6 (12-inch) metal skewers, thread shrimp, leaving 1/4-inch space between each.
  4. Cook on medium heat 5 to 6 minutes, turning once, until shrimp are pink.
  5. In 3 separate small bowls, place cocktail sauce, dressing and peanut sauce. Arrange bowls on platter; add shrimp to platter.

Shrimp and Tomato Martinis

Looking for an elegant hors d’oeuvre or first course? This gussied-up shrimp cocktail gets high marks for flavor and presentation, making you the hostess with the most tastiest dish.  


For the Red Wine Vinaigrette:
  • 1/3 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, finely chopped
For the Tomato Relish:
  • 3 medium tomatoes, seeded, chopped (1 1/2 cups)
  • 2 cloves garlic, finely chopped
  • 3 tablespoons chopped fresh basil leaves
  • 2 tablespoons small capers, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
For the Shrimp:
  • 24 medium cooked shrimp (thawed if frozen), peeled, deveined (tail shells removed)
  • 8 fresh basil leaves, sliced
  1. In small bowl, beat vinaigrette ingredients with whisk until smooth.
  2. In medium bowl, mix tomato relish ingredients.
  3. To serve, divide tomato relish evenly among 8 martini glasses. Top each with 3 shrimp. Spoon about 1 tablespoon vinaigrette over each. Garnish with sliced basil leaves.
If you don’t have martini glasses, use large wine glasses or lowball glasses.
These are two great recipes that will have your taste buds dancing. Dinner just got a little fancier. 🙂


Kwegyirba Croffie is a freelance Associate Producer at News 12 Connecticut and a Special Events/Event Planning and Social Media Intern at College Lifestyles (TM). She is a Quinnipiac University alumni and a member of Alpha Delta Pi. She enjoy cupcakes, Forever 21 ,giraffes, peacock feathers, orchids, lillies and anything Disney.

Mexican Hot Cocoa Cupcakes

Wintertime is the perfect time for warm fires, cozy blankets and food that warms the soul. How about a chocolate cupcake with a little kick! A little cinnamon gives this chocolate cupcake an extra something. These cupcakes are inspired by the popular mexican hot chocolate drink.

Mexican Hot Cocoa Cupcakes 

In Mexico, hot chocolate remains a popular national drink. Traditional Mexican hot chocolate includes semi-sweet chocolate,cinnamon, sugar and vanilla. Hot chocolate of this type is commonly sold in circular or hexagonal tablets which can be dissolved into hot milk, water or cream, then blended until the mixture develops a creamy froth. Mexican cinnamon hot chocolate is traditionally served alongside a variety of Mexican pastries known aspan dulce and in Spain with churros.


  • 1 box Betty Crocker Gluten Free devil’s food cake mix
  • 2 teaspoons ground cinnamon
  • 1 1/4 cups coconut or rice milk
  • 1/2 cup vegetable oil
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 1 container Betty Crocker Rich & Creamy vanilla frosting
  • Additional ground cinnamon for garnish
  • 1/4 teaspoon ground red pepper (cayenne)
  1. Heat oven as directed on box. Place paper baking cup in each of 24 regular-size cupcake cups.
  2. In large bowl, beat cake mix, 2 teaspoons cinnamon, the coconut or rice milk, oil, vanilla and eggs with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Divide batter evenly among cupcake cups, filling each about two-thirds full.
  3. Bake cupcakes and cool completely as directed on box.
  4. Frost cooled cupcakes with vanilla frosting. Spice things up by stirring 1/4 teaspoon ground red pepper (cayenne) into the vanilla frosting. Sprinkle with additional cinnamon.

Late Night Craving

I’ve got a craving for chocolate. Sure its almost 12:30 am and I’ve already brushed my teeth lol but I still want chocolate. So instead a quick post for a quick-mix chocolate cookies!

Quick Chocolate Cookies 


  • 1 box Betty Crocker Gluten Free devil’s food cake mix
  • 1/3 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 1/2 cup sugar
  • Sugar for rolling cookies
  1. Heat oven to 350°F. In large bowl, mix all ingredients except sugar with spoon until dough forms.
  2. Shape dough into 1-inch balls; roll in sugar. On ungreased cookie sheets, place balls about 2 inches apart.
  3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes, before storing in tightly covered container.

Super quick, super easy and definitely a cookie to kick that late night chocolate cookie craving!