|May 3, 2021||Posted by Wendy Perry under baking (she said in terror), Carolina Country, cornbread & hushpuppies, doggie delights, grits, kitty cat treats, Mindless Mutterings from the Teacher's Lounge, pet treats, published, shrimp|
Published by Carolina Country Magazine March 2021
I’m not really a cat person, although years back, I did “inherit” my sister’s cat (Opie) when she met and married a fellow allergic to cats. Although I loved Opie and never wished anything bad upon him… he was a good cat as cats go, but I thought Opie was going to live longer than me. Poor thing lost both eyes over time, the last one right before moving into my new house so he’d have to figure out how to get around… and was somewhere around 26 when he departed over the Rainbow Bridge.
I couldn’t do a menagerie of pet treats requested by the magazine without at least something for my kitty friends. And being that my recipes tend to have a twist of “southern” to them, it only seemed fittin to do some shrimp and grits for the folks of the feline persuasion amongst us. I took a bit of liberty with the “grits” and used cornmeal… (kinda just finer ground grits) for ease in digestion for the cats. I tested these on a couple of kitties… with mixed reviews. So if you give these a try, I would really appreciate it if you give me some reviews from your cats.
I will add that my speagle girl June Bug, although a picky eater, did like these. I tasted myself! I don’t know how critters eat without salt and pepper shakers. LOL
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These crunchy seafood treats will make your cats happy. Well, some cats. Grits aren’t great for them, but when corn is ground into meal, it’s safe for making these little shrimp nuggets. You can sub canned tuna for the shrimp if preferred. My dog liked these, too!
- 1/3 lb. shrimp (or equal amount of tuna)
- 1/3 cup water
- 1/2 cup white cornmeal
- 1/2 cup flour
- 1 tablespoon minced dried catnip
Preheat oven to 350 degrees.
Put shrimp and water in microwave safe bowl and cook about 3–4 minutes until done. Cool.
Put shrimp and ½ cup of the shrimp broth in processor with remaining ingredients. Whirl until the mixture makes a ball. Pinch small pieces and place on sprayed baking pan. Bake 5 minutes. Toss about and bake for another 5 minutes. Cool and store in airtight container for about a week.
Well of course any Southern picnic needs chicken salad — and deviled eggs! Including those for your furbabies.
High temperatures paired with abundant vegetables make for healthy nibbles or a light meal. Roasting brings out the natural sugars in your vegetables that caramelize for a sweet zing. Exact measurements are not needed — make as much as you need for your crew. Dollop with Buttermilk Green Goddess Dressing and you’ll never look at vegetables the same way again.
Here’s an old dressing with a bright twist thanks to some citrus alternatives to the standard lemon. Super simple to throw together, it’s free of preservatives and packed with vibrant flavor. Use as a sandwich spread, veggie dip, topping for meat and fish or a pasta sauce — the possibilities are endless!
Don’t let peeling eggs make you crazy! Even though frustrating at times, give this method a try. It works best for me…
On occasion, I have opportunity to create recipes for all sorts of food companies. Recipe development is my favorite thing to do of all the […]
Look no further for a fun, finger food dessert to put smiles on faces! Keep cake pieces on hand in a freezer bag to fry in a flash for when you need “just a bite of something sweet.”
Drizzle this sweet n’hot chili vinaigrette over a simple salad along with my Carnitas Enchiladas Suiza, or put it to work in a shredded cabbage slaw. Need a quick marinade for chicken or shrimp? This is your go-to! Keeps in the fridge for about a month.
Many long-lived mills here in North Carolina still stone grind the best grits. Slow cooked creamy grits pair well with so many dishes (and stand alone quite nicely, too). Seasoned with fresh rosemary and salty parmesan, enjoy them alongside my Savory Oxtail Stew.
Chilly winter days make us want to throw something hearty and comforting in a big ol’ pot and let it slowly simmer for hours, filling the house with the enticing smell of what’s to come. This stew is a bit spicy, subtly sweetened by the prunes, with many layers of flavor.
Sometimes we just need “a little something” to nibble on — roasting grapes and serving over warm, softened cheese on crostini is a new favorite! The grapes become nice and “jammy” and oh-so-good with a drizzle of herbed oil, vinegar and honey. No exact measurements needed for this one.
North Carolina is rich with passionate food artisans. From our coast to the mountains, you will find them in every nook and cranny, from the big city to the smallest little rural towns and communities. Featured in Carolina Country Magazine by Culinary Adventurist and Artisan Wendy Perry.
Ahhh… the good ole southern NC pig picking! Here’s all you need to know to host one for yourself. Nothing is much finer than gathering friends and family to pick pork, is there?