Georgia Magazine - December 2017 - 40

As you shop titles, consider the
myriad cookbooks produced by charities and organizations; your club,
church, synagogue or favorite charity
may publish one. Those fond of food
history might also love antiquarian
cookbooks. And remember: There's
nothing wrong with giving oneself a
gift.
Jane F. Garvey is a food, wine and
travel writer from Decatur.
Beginning in 2012, Savor the South
is a series of cookbooks devoted to
single-theme Southern fare. Noted Savannah culinary historian and teacher Damon Lee Fowler authored the
"Ham" title in this series, published this
year by the University of North Carolina Press. One might also use Spanish
serrano ham to make this dish. Fred
Thompson's "Bacon," published in
2016, is another enticing title.

Hardwood-Grilled ProsciuttoWrapped Shrimp
Bacon-wrapped shrimp has lately become a popular cocktail hors
d'oeuvres and is a lovely idea, but it
does have one drawback: By the time
the bacon is crisp, even when it has
been blanched first, the shrimp is often
overcooked and tough. Paper-thin slices of ham, on the other hand, cook in a
flash and, when grilled over hardwood,
lend almost the same flavor as bacon
without that drawback.
40

Soak 8- to 10-inch bamboo
skewers in water to cover for
30 minutes. Peel and devein the
shrimp. Cut each piece of prosciutto
in half lengthwise. Wrap 1 piece of
prosciutto around each shrimp and
thread them onto skewers, about
2-3 per skewer. Heat the garlic and
oil in a small pan over medium-low
heat until the garlic is golden. Turn
off the heat and let it sit for about 5
minutes; remove and discard
garlic.
Prepare the grill with
hardwood coals (not briquettes) and ignite them; let
the coals burn to a mediumhot fire. Position the grill grid
6-8 inches above the heat.
Brush the shrimp with the garlic oil and grill, turning once,
until shrimp are just cooked
through and the prosciutto is
lightly crisped, 3-4 minutes.
Serve immediately with lemon
wedges. Serves 4 as a main
dish or 6-8 as an appetizer.
From "Ham," a Savor the
South Cookbook. © 2017 by
the University of North Carolina Press. Used by permission of the publisher. www.unc
press.org

2 tablespoons fresh lemon juice
Crusty French bread, sliced

Preheat oven to 450 degrees.
Place tomatoes and next 4 ingredients
in a 13-x9-inch baking dish, tossing
gently to coat. Bake for 15 minutes.
Stir in shrimp and peppers. Bake for
10-15 minutes or just until shrimp turn
pink. Toss with parsley, feta cheese
and lemon juice. Serve immediately
with crusty French bread. Serves 6.
Excerpted from "Sunday Suppers" by Cynthia Graubart. © 2017
Oxmoor House. Reprinted with permission from Time Inc. Books, a
division of Time Inc., New York, N.Y.
All rights reserved.

From Cynthia Graubart's
"Sunday Suppers" comes this
easy-to-prepare Tomato and
Feta Shrimp.

JANE F. GARVEY

OR HOUSE.
IA GRAUBART. © 2017 OXMO
"SUNDAY SUPPERS" BY CYNTH FROM TIME INC. BOOKS, A DIVISION OF TIME INC.,
OS.
REPRINTED WITH PERMISSION
PHOTO BY TIME INC. FOOD STUDI
VED.
RESER
S
RIGHT
ALL
NEW YORK, N.Y.

"Sunday Suppers" encourages the celebration of family and friends with food.

1-1/4 pounds jumbo or extra-large shrimp
2 ounces thinly sliced prosciutto
2 large garlic cloves, lightly crushed,
peeled
1/4 cup olive, peanut or canola oil
2 lemons, cut into wedges

Tomato and Feta Shrimp

Chef and cookbook author Jennifer Hill Booker
divides her culinary enthusiasm between French
2 pints grape tomatoes
and Southern cooking.
3 garlic cloves, sliced
3 tablespoons olive oil
1 teaspoon kosher salt
Second helping
1/2 teaspoon freshly ground black pepper
For several more recipes
1-1/2 pounds medium-size raw shrimp,
from this month's featured
peeled, deveined
cookbooks, plus a list of more
1/2 cup chopped jarred roasted red bell
web exclusive
web exclusive
cookbooks that make great
peppers
gifts, turn to page 40A in this month's
1/2 cup chopped fresh parsley
online edition at georgiamagazine.org.
1 (4-ounce) package crumbled feta cheese
More online at www.georgiamagazine.org

GEORGIA MAGAZINE

http://www.uncpress.org http://www.uncpress.org http://www.georgiamagazine.org http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - December 2017