Meridian Star

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September 23, 2012

Southern pimento cheese and shrimp kabobs

By Leigh Ann Whittle The Meridian Star

MERIDIAN — Southern Pimento Cheese

2 to 3 cups shredded Cheddar cheese

1/2-cup mayonnaise or olive oil mayonnaise

1/4 teaspoon garlic powder

1/8 teaspoon ground red pepper (optional)

1/4 teaspoon onion salt

1 T diced jalapeno (optional)

1 (4-ounce) jar diced pimento, drained



    Place the Cheddar cheese, mayonnaise, garlic powder, cayenne pepper, onion salt, diced jalapeno, and pimento into the large bowl. Mix until thoroughly combined.  Serving variations: with crackers as a dip, on sourdough bread and grilled, in phyllo pastry shells or on celery



Shrimp Boil Kabobs



1/2 pound small new potatoes

8 oz. fresh mushrooms

2 small ears corn cut into 1 1/2-inch rounds

1/2 pound andouille sausage cut into 1-inch rounds

1/2 pound large shrimp, peeled and deveined

1/2 stick butter, melted

2 or more tsp. Ward’s Seafood and More Seasoning



    Boil the potatoes in salted water over medium-high heat for about 12-15 minutes, until the potatoes are tender. Drain and rinse under cold water. Thread potatoes, mushrooms, corn, sausage and shrimp onto skewers. (This makes about 4 skewers.)

    Heat grill to medium-high. Clean and lightly oil the grill. In a small bowl, combine the butter and Wards Seasoning. Grill kabobs turning and brushing with butter mixture occasionally until the shrimp are cooked through and corn in starting to char, about 8 minutes. Serve with lemon wedges and garlic bread.



    Comments/suggestions email lawhittle@bellsouth.net. View Local Flavor Monday mornings on WMDN/WGBC

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