Winter is dreary even if it’s been a very light one like this year. You don’t see your friends as often as you’d like because you’re not outside as much. So there’s a gap in the continuum of face time with people you enjoy being with on a regular basis.
Three years ago we started something new to bring everyone back together during the winter months. Friends came up with the idea of a progressive dinner. All the ladies LOVED the idea. The husbands were a little befuddled.
The excitement starts when the “who’s in” email comes out. One of the ladies coordinates the event (thank heavens). We all raise our little email hands on what we’d like to do. This year we grew to 18 with 14 being the final number. We do three houses instead of four because at the end of the main course everyone just wants to sit. It also gives us more time to chat with everyone.
I’ll do three installments as the post would be WAY too long.
Our first stop for appetizers was at the home of Bret and Jen Becker. Jen made Dinni’s Bang Bang Shrimp. She found the recipe and duplicated it. This was a huge HIT.
- 2 pounds peeled and deveined Jumbo or large shrimp (Costco)
- 1 teaspoons salt
- 2 well beaten eggs
- 3/4 cup milk
- 1/2 teaspoon salt
- 3/4 cup Corn Starch
- 3/4 cup flour
- 3/4 teaspoon baking powder
- Oil for deep frying
- Dinni’s Shrimp Sauce
- 4 scallions sliced – even some of the green parts of the stem.
If you are in a hurry you can substitute the shrimp with store bought pre-battered frozen shrimp.
Sprinkle shrimp with 1 1/2 teaspoons salt; let stand at room temperature for 12 minutes. Combine eggs, milk, corn starch, flour, baking powder in mixing bowl; mix until smooth. Heat oil in deep fryer to 350F. Add shrimp to the batter, stir till the shrimp is well coated. Add the shrimp slowly to the deep fryer and fry till golden brown (about 3 minutes). Remove to paper towels to drain.
In a separate bowl empty one 12 oz. bottle of Dinni’s Shrimp Sauce. Add the fried shrimp and toss till the shrimp is coated. Garnish with fresh green scallions and serve with a side of Dinni’s Shrimp Sauce for dipping.
Have plenty to drink in the appetizer area as you’re sure to need something. Jen and Bret had many white and red wines to choose from as well as beer. This happened to be probably one of the mildest weekends to have the progressive dinner on. No snow, warm temps. Just lovely. What was so nice is that the sun was shining all throughout Jen’s home. Just the promise of spring was coming helped us all to mentally melt the winter away.