Today on DelmarvaLife –
The information age has brought us plenty of misinformation or, as some call it, fake news. In our Throwback Thursday, “Secrets of the Eastern Shore” author, Jim Duffy talks about how the Talbot County town of Royal Oak was once the subject of some pretty big fake news stories in the 1800s.
The 7th Annual Downtown Pocomoke Spring Festival happens Saturday, March 27th. Katie stops by to get a preview of this family-fun event.
Buying a home may be the biggest and most significant purchase of your life. You don’t want to get buried in the legal paperwork. We catch up with Tunnell and Raysor‘s newest managing director who specializes in real estate law.
Owning farmland is very dependent on the weather. That’s why an investment into an irrigation system is important. We visit Hoffman Irrigation in Federalsburg to see how, from design to installation, you’ll be showered with quality and support.
March is National Nutrition Month. This year’s theme is “Personalize Your Plate.” Registered Dietitian, LaChell Miller with the American Dairy Association Northeast shows us how.
A Chincoteague cookbook from the 1970s is being reprinted as part of the Museum of Chincoteague Island’s Heritage Days 2021 celebration. “Tide and Thyme” food blogger, Laura Davis makes one of her favorite recipes from “Native Seafood Cookery.”
Shrimp Stuffed Peppers
4 green or red bell peppers1 Tbsp olive oil1 lb medium shrimp, cooked and peeled1 onion, peeled and diced3 cloves garlic, minced1/4 cup butter (half a stick)1 tsp Worcestershire sauceFew shakes hot sauce1 tsp kosher salt1/2 tsp fresh ground black pepper1 cup tomato sauce1.5 cup cooked white rice1/2 cup breadcrumbs
Prepare peppers by cutting off the tops and removing ribs and seeds. Boil a large pot of water, add peppers, and cook 5 minutes. Remove with tongs and place in a baking dish. Season the inside with a little olive oil and salt.
Preheat oven to 375. Chop shrimp into bite-sized pieces. Melt 2 Tbsb butter in a skillet and add onions and garlic, saute for a couple minutes until onion is translucent. Turn off heat. Add in the shrimp, rice, Worcestershire, hot sauce, and tomato sauce and mix to combine. Season to taste with salt and pepper.
Melt the remaining butter and toss it with the breadcrumbs. Set aside. Stuff peppers with the shrimp filling. Top with the buttered breadcrumbs. Bake for around 30 minutes – until breadcrumbs are nice and brown.
This Easy Peasy Pea Salad is the pea salad to end all pea salad recipes! It’s a cinch to put together, and it’s packed full of flavor! The fresh pop-in-your-mouth peas, mixed with crispy bacon, rich cheddar, and a creamy sauce will have everyone asking for seconds. This simple Southern pea salad is perfect as an Easter recipe, or any time of year.
What You’ll Need
- 1 cup mayonnaise
- 2 tablespoons milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 (13-ounce) packages frozen peas, thawed
- 5 slices cooked crispy bacon, crumbled
- 1 cup diced sharp cheddar cheese
- 1/2 cup chopped red onion
What to Do
- In a large bowl, combine mayonnaise, milk, sugar, salt, and pepper; mix well. Stir in remaining ingredients. Cover and refrigerate until ready to serve.
Notes
- For more easy peasy goodness, make sure to click on Easy Peasy Green Pea Recipes!
- Is this part of your Easter menu? It should be! You can also impress the guests with our Easy Easter Dessert Recipes! There’s something that’s sure to make everyone “hoppy”!
- The great thing about this recipe is that it will go-along with just about anything you’re cooking! That includes a fancy Brown Sugar-Glazed Ham recipe or an everyday recipe like Buttermilk Fried Chicken! Yum!
Chesapeake Bay Maritime Museum
Small Diesel Maintenance CommisioningLewes Library “
How to Train your Hooman“
Take a
virtual tourof the Delaware Humane Association’s new Rehoboth Beach adoption center April 1st.
