PICKLED SHRIMP

Serves 8 as an appetizer.

• 2 lb. large or jumbo shrimp, shelled and deveined

• 2 quarts water

• 2 tbsp. pickling spices

•1/2c. cider vinegar

•1/4c. olive oil

• 2 tbsp. fresh dill or basil, finely chopped or 2 teaspoons dried herb

• 2 cloves garlic, crushed

• 2 tsp. spicy mustard

• 1 tsp. salt

• Freshly ground black pepper

•1/4to1/2tsp. hot pepper flakes

• 1 onion, thinly sliced

• 1 red or green or yellow bell pepper, cored and thinly sliced

Directions

Rinse the shrimp and set aside. Combine the water and the pickling spice in a 4-quart pot, place on high heat and bring to a rolling boil.

Add the shrimp and cook for 2 or 3 minutes, or until they are pink and tender. Watch carefully and don't overcook the shrimp. Drain the shrimp and set aside. Flick off the pickling spices with a fork and discard, if desired.

In a large glass bowl combine the vinegar, olive oil, dill or basil, garlic, mustard, salt, black pepper and pepper flakes. Beat briskly with a fork or wire whisk until the mixture is thoroughly combined. Stir in the onion, bell pepper and the cooked shrimp, mixing well.

Cool the mixture, cover with plastic wrap and chill several hours or overnight. When serving, drain the shrimp, mound on a platter and provide small plates. Guests can help themselves.

Variation: Substitute 2 pounds fresh okra pods or 2 (10-ounce) packages frozen whole okra pods for the shrimp. If using fresh okra, cut off the woody end of the okra but not below the top tip. Rinse well and proceed as directed. Fresh greens beans and mushrooms also can be substituted for the shrimp.

Nutrition information per serving:

Calories80Fat2 gSodium200 mg

Carbohydrates2 gSaturated fat0 gCalcium26 mg

Protein12 gTrans fat0 gDietary fiber1 g

Diabetic exchanges per serving: 2 very lean meat.

CORN PUDDING

Serves 8 generously.

• 3 c. fresh or frozen corn kernels, divided

• 1 tbsp. water

• 3 eggs, at room temperature

• 3 tbsp. unsalted butter, melted

• 2 tbsp. flour

• 2 tbsp. sugar, more if desired

• 11/2c. milk, at room temperature

•3/4tsp. salt, or to taste

• Freshly ground black pepper

•1/4tsp. cayenne pepper

•1/4tsp. ground nutmeg or cinnamon, more if desired

Directions

Preheat oven to 325 degrees. Generously butter a 2-quart shallow baking dish and set aside.

Place1/2cup of the corn kernels and the water in a blender or food processor and whirl until puréed. Set aside.

In a large bowl, beat the eggs with an electric beater or whisk until they are light and foamy. Stir in the puréed corn, butter, flour and sugar and beat again until well-blended. Add the remaining corn kernels.

Stir in the milk, salt, black pepper, and cayenne pepper and mix well. Pour the custard into the baking dish and sprinkle the top with the nutmeg or cinnamon. Set the dish into a large roasting pan and pour enough hot water into the roasting pan to reach about halfway up the sides of the dish. Carefully set the roasting pan (with the baking dish inside it) in the hot oven on the middle shelf.

Bake the pudding for 45 to 50 minutes or until a knife inserted in the center comes out almost clean. During the last 10 minutes of baking, watch the pudding carefully so as not to overbake.

Remove the pudding from the oven, and let set for about 5 minutes and serve hot.

Nutrition information per serving:

Calories155Fat8 gSodium264 mg

Carbohydrates18 gSaturated fat4 gCalcium67 mg

Protein6 gTrans fat0 gDietary fiber1 g

Diabetic exchanges per serving: 1 vegetable, 1 bread/starch, 1½ fat.

SWEET POTATO BISCUITS

Makes 12.

• 2 c. flour

• 2 tsp. baking powder

•1/2tsp. baking soda

•1/2tsp. salt

•1/2tsp. ground ginger

• 6 tbsp. unsalted cold butter, cut into pieces

• 1 c. mashed sweet potato, from 1 large baked or steamed sweet potato (about 10 oz.)

• 1 tbsp. light brown sugar, if desired

•1/4c. milk, or more if needed

Directions

Preheat oven to 425 degrees. Sift the flour, baking powder, baking soda, salt and ginger into a medium bowl. Add the butter and, using a pastry cutter or two knives, cut in the butter until it resembles coarse cornmeal. Stir in the mashed sweet potatoes, sugar and milk, mixing lightly with a fork.

Spread a tablespoon or so of flour on a pastry cloth or board. Turn out the dough onto the floured surface and knead quickly and lightly, 6 or 7 times. Roll out the dough into an 8-inch circle, sprinkling on a little more flour if needed. Using a floured 2-inch cookie cutter, cut the dough into biscuit shapes. Place on an ungreased cookie sheet, not touching, and set on the lower shelf of the hot oven. Bake about 15 minutes, or until the biscuits are lightly browned and puffed. Remove from the oven and serve hot.

Nutrition information per serving:

Calories153Fat6 gSodium240 mgSat. fat4 gCarbs22 gTrans fat0 g

Calcium65 mgProtein3 gDietary fiber1 g

Diabetic exchanges per serving: 1½ bread/starch, 1 fat.