Tag Archives: Crystal

Lemonade Party Punch

Punch has made a come back, yes? Lemonade Party Punch Pin It - Oysters & Pearls

I was lucky enough to be gifted this insanely gorgeous punch bowl from my Aunt ‘Trell (thank you again and again, if you’re reading this!), and I try to use it every chance I get.  This lemonade party punch recipe is a real winner that I fully intend to use for years to come at all sorts of parties.  It just especially fit in with our color scheme for a little bridal shower some friends and I threw for our friend Rebecca a couple weekends ago.  I’m so glad, because it was delicious! Here are a few more shots from the pretty little shower we threw at the Firehouse Art Gallery (we rented the Kirbo room).

I picked up the cupcakes from Smallcakes in Thomasville.  Jessica and her sweet friend Michael did the balloons and tassels, which were adorable!  We had a delicious spread of brunch nibbles.

Bridal Shower Brunch - Oysters & Pearls

And what brunch celebration is complete without mimosas?

Have a Mimosa! - Oysters & Pearls

Lemonade Party Punch Recipe
adapted via Savor Home

ingredients

– 3 cups water
– 1/4 cup sugar
– 1 package frozen concentrated lemonade (thawed)
– 1 package  frozen concentrated orange juice (thawed)
– 2 cups cranberry juice
– 2 liters lemon-lime soda, chilled
– Freshly sliced lemons
– Ice

instructions

In a large pitcher, add sugar to warm water and stir until sugar is dissolved.  Add the lemonade, orange juice, and cranberry juice.  Cover and chill the mixture for at least a couple of hours.  When you’re ready to serve the punch, pour the mixture into a punch bowl, add the lemon-lime soda, ice, and sliced lemons.  Stir and enjoy!

Best Ever Party Punch - Oysters & Pearls

Might I add that this was delicious with a float of champagne on top?  Yes, I might.

Until Next Time

Game Day Bloody Mary

Happy Friday!

I realize you can drink Bloody Marys at any time during the year, but I’m of the belief that they taste that much better on a football Saturday morning.

Game Day Bloody Mary | Oysters & Pearls

I don’t really have a set recipe for a bloody mary.  No one has ever accused me of being a bar tender, that’s for sure.  I do have a general formula though.

Game Day Bloody Mary

ingredients

– Spicy Hot V8
– Vodka
– lemon juice
– Worchestershire sauce
– Crystal hot sauce
Spicy pickled okra, celery, shrimp, olives, etc.

instructions

Fill your cup with ice.

Fill your cup 1/3 of the way full with vodka.

Bonus points if you have infused your vodka with peppers or peppercorns ahead of time.

Pour in a can of Spicy V8.

Add a few shakes of hot sauce.

Add a dash of worchestershire.

Toss in a squeeze of lemon juice.  Or lime juice.  Whatever you’ve got on hand.

Garnish with Spicy Pickled Okra.  Or celery. Or olives.  Or whatever.  I like my Bloody to be a small, alcoholic meal in a cup.

Spicy Pickled Okra for Bloody Marys | Oysters & Pearls

I really love the Spicy V8, but you can use regular V8 juice too.  I prefer either over plain tomato juice, and all of the above over Bloody Mary Mixes.

V8 Spicy Hot Makes for Amazing Bloody Marys | Oysters & Pearls

You *almost* feel healthy drinking this.  A whole serving of vegetables!!

Bloody Mary Recipe | Oysters & Pearls

That doesn’t even include the okra I’m eating!

Game Day Bloody Mary with Spicy Pickled Okra | Oysters & Pearls

Cheers, and Go Gata.

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Baked Buffalo Shrimp

Happy Monday!  Hope everyone had an awesome weekend.  Today I’m exactly a week behind myself in blog world.  I don’t think I’ll ever get close to catching up.  So today, I bring you last Monday’s awesome, delicious, very, very good meal.

It all started when last weekend at the beach we purchased some fresh shrimp, fully intending to make Baked Shrimp and Grits while we were there.  Alas, we ran out of time, and came home with a pound of shrimp.  I was feeling fairly lazy Monday night, and wasn’t up to the task of throwing together shrimp and grits.  I remembered seeing this pin on Pinterest (where all great ideas start) but really just wasn’t feeling Italian seasoning on shrimp.  Is it just me, or does that sound kind of odd? Anyway, I modified it and it resulted in some of the most delicious shrimp I’ve EVER had.  You’re welcome, world.

Baked Buffalo Shrimp | Oysters & Pearls

Baked Buffalo Shrimp

ingredients

– 1 pound whole fresh shrimp
– 1 stick unsalted butter, melted
– 2 large lemons
Cavender’s Greek Seasoning
– Crystal hot sauce (or your preferred brand)
– salt & pepper
– half a loaf of fresh Italian bread (optional, but highly recommended)

instructions

Cover a baking sheet in foil and preheat your oven to 350 degrees.  Slice the lemons up into fairly thick slices and line the baking sheet with them.  Spread the shrimp out on top of the lemons, sprinkle liberally with Cavender’s, salt and pepper, drizzle with the melted butter, and then douse fairly liberally with hot sauce.  Bake the shrimp for 10 minutes, then stick half of a loaf of fresh Italian bread in the oven next to the pan and bake for 5 more minutes.  The bread will come out perfectly crusty, and is an encouraged method of mopping up delicious sauce.

Pinterest Shrimp | Oysters & Pearls

Shrimp, pre-baking, to give you an idea of the amount of hot sauce I added.

Baked Buffalo Shrimp with Lemon | Oysters & Pearls

The best part of these shrimp was how deliciously hot and soft the baked lemons became.  I did a lot of dipping directly into the centers of the lemon slices.  My mouth is now watering as I type this.

Southern Summer Supper | Oysters & Pearls

We had the perfectly southern summer meal to go along with the shrimp.  Fresh stewed okra from Harvest Moon, fresh squash and onions, and bell peppers and tomatoes marinated overnight in Italian seasoning, oil, and vinegar.

Side note: we grew two of those squash!  In other garden news, did you catch my garden update on Saturday?

I kept exclaiming during this meal that I was so sad we didn’t invite somebody over to share all this amazing food… but then I ate all the shrimp.  Oopsies.  But this would be awesome to double/triple/quadruple (or more) to serve a large group.  You could serve it low country boil style and just have pans of shrimp and cutting boards full of crusty bread out on a newspaper-lined picnic table.  I think that’d be pretty great.

Baked Buffalo Shrimp Supper | Oysters & Pearls

Seriously, go buy shrimp right now (or as quickly as you possibly can) and make these shrimp: the easiest and tastiest shrimp in all the land (or sea).

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