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Posts Tagged ‘Bettina Recipe’

An Exceptional Shrimp Salad Recipe

Wednesday, April 6th, 2022

by: Marceline Donaldson

First I have to give credit where it is due.

I discovered a shrimp salad that I loved at Whole Foods in Fresh Pond in Massachusetts.

I went to the store several times to buy “my salad”, but sometimes the buffet area where it was sold for $9.99/pound would be empty. The same salad would be available at the deli counter with someone helping me behind the counter, but the cost was $17.99/pound so I decided I should develop my own – based on the tastes from that salad so I could have it whenever my taste demanded.

A Bettina Original

All ingredients should be organic. The shrimp should be “wild caught”. Freshly caught shrimp is preferable, but if you can’t find that, frozen shrimp will do if the shrimp are “as out of the water” – which means with shell on and have not been tampered with in any way as folks try to make using shrimp “easier” for you. It takes nothing to slit and devein shrimp. Lets take the “lazy” out of cooking and go for a great resulting dish.

You will need –

salt (himalayan preferred): Cayenne Pepper or if you prefer a bit of a vinegary taste, you can substitute Tabasco Sauce: Shoyu sauce :Yogurt and Mayonnaise (equal amounts) :Parsley – finely chopped :Onions – 2 kinds add to the taste: Olives – and, of course, shrimp.

Boil the shrimp in a pot of water with the shells on.*** Shrimp turn pink after only a couple minutes so be careful not to overcook them, they will turn tough. Take them out of the water, leaving the water in the pot. Remove the shrimp shells and any veins and put the shells back into the pot in which the shrimp were boiled. Simmer the shrimp water with shells for at least 1/2 hour.

Pour this water into a large jar after you remove the shells. You can drain this water, but you don’t have to. We do too much to make our food as “clean and clear” as possible thus removing great taste and nutrition throwing it down the drain. This gives you shrimp stock for other dishes down the road. It is amazing how many uses you can find for all kinds of stock if you have it on hand. The increase in taste of these dishes and the increase in nutritional value is worth the effort.

Mix all the above ingredients together and put them in the refrigerator overnight. It is important that you give this salad 24 hours for the different ingredients to meld together. The taste changes dramatically.

***We boil shrimp a couple different ways. Both very good, depending upon your taste – or part of the country in which you developed your taste. You can put a goodly amount of crab boil in the water when you boil the shrimp or you can use Old Bay. Both give the shrimp a little “oomph”.

Bettina’s Bread Pudding – the secret ingredient becomes public!

Wednesday, September 15th, 2021

In a large bowl whip two eggs. Add organic whole milk to the eggs whipping until they are melded together – enough milk to accommodate all of your saved stale bread. If you have none, but want to make this bread pudding anyway, an organic loaf of french bread makes a great substitute.

Add organic turbinado sugar – lots to make this sweet and lovely. ****Bettina’s keeps a canister of this sugar to which is added organic coconut sugar and any other organic sugar on the store shelves. That does not include organic white sugar nor organic brown sugar. This is the time to add fruit – mangoes, bananas, cherries, strawberries, whichever kind of fruit you have – preferably overripe. This is the step which distinguishes your bread pudding and it is also the step which insures your bread pudding will taste very different every time you make it.

Add a small – very small – amount of himalayan salt.

Add organic cinnamon, grated nutmeg – which you grate fresh over the bowl, and make sure the fruit you add includes a banana or two added to this mixture. It is also stunningly good with just bananas added – think New Orleans Bananas Foster. You don’t have to add rum to this bread pudding. The mixture of sugars produces an incredible flavor which goes way beyond any tastes added by using rum.

Take the bread, which you have saved from loaves not used and pull apart small pieces putting them into the bowl. We keep stale bread in the refrigerator until we have enough saved to make this bread pudding. You have to keep the stale bread in the refrigerator because otherwise it will become moldy.

Let the bowl with the bread soaking sit – preferably overnight and bake it in the morning after stirring the mixture, making sure the bread is well soaked and sprinkling some of your sugar mixture over the top.

Bake at 350 degrees for about 45 minutes.

What is the secret ingredient? The mixture of organic sugars. We never know what we will have in the mixture because we buy different organic sugars whenever and wherever we find them, mix them together and that is what we use whenever sugar is called for in any recipe. The difference this makes in your end product is amazing.


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