RICHMOND, Va - Virginia This Morning Resident Foodie Shayne Rogers was back in the kitchen to put together some zesty Shrimp in a Spicy Tomato Broth. She topped off the morning with a cold and refreshing Old Fashioned Bourbon Slushy, the perfect cocktail for a hot summer day.
Shrimp in Spicy Tomato Broth
2 lbs. shrimp
1 onion, sliced
½ fennel bulb, sliced
8 oz diced tomatoes
1 clove garlic, minced
4 sprigs fresh thyme
½ t crushed red pepper flakes
Dash of salt
8oz beer
Chopped parsley for garnish
Crusty French bread for soaking up the sauce
Preheat oil in pan, add onion and fennel stirring occasionally until softened, about 5 minutes. Stir in tomatoes, garlic, thyme, crushed red pepper, salt and beer. Bring to a soft rolling bubble and add the mussels. Stir together and cover. Cook for about 5 more minutes stirring once. Sprinkle parsley over claims, stir and serve in big bowls with lots of broth and the crusty bread.
Old Fashioned Bourbon Slushy
2c orange juice
2 c pineapple juice
1c bourbon
1 jar maraschino cherries, reserve juice
1 liter ginger ale
Mix together juices and bourbon in a plastic container with a cover. Freeze until firm, several hours. Scraping occasionally with a fork to break up the big chunks. Remove the mixture from the freezer about a half hour before you are ready to serve. Scoop into tall glasses. Top with a couple of cherries, ginger ale and splash of the cherry juice. Enjoy!
