We were fortunate enough to be within 1 mile of this gem, Moore's Farm Stand, I believe it was called, while staying at a nearby hotel, Hotel Magnusson on the Lake on vacation. They had the most amazing fresh cherries, we snacked on while making the trip back home. The Purple Cherokee tomatoes were bright and juicy, tasting of summertime ripening in every bite. The peaches were spectacular, full of fantastic flavor and fragrance. They even had some Mountain Butter, which I picked up a pound of to bring home as well.
This was the second part of our rejuvenating 5 day trip that started in Scottsburg at Staunton River State Park. The cabins there are so cozy and peaceful.
We cooked our gooses at the facility swimming pool with family visiting from Niagara, New York for the week.
After several days, we parted ways and continued down to Buggs Island Lake.
|The James River is just beyond the trees.|
|Our temporary home away from home.|
|There's a massive pool at this park, with full concessions and shop!|
|Our first guest/greeter at the cabin!|
|Moore's Farm Stand|
|Hotel Magnusson on the Lake|
|View of Buggs Island Lake|
Clarksville, known for being Virginia's only lake town, and is home to where the world record for the largest blue catfish caught was documented, around 5 feet long and 148 pounds, talk about one heck of a fish fry!
These shrimp did not win any accolades to my knowledge, until this recipe that is. I received rave reviews from my family, which means the world to me. The kids spare me no remorse when it comes to my recipe development and execution. I admire that. They know I am serious about my work and demand their openness and objectivity.
My youngest daughter Bronwyn will tell me "Mom, this is good, but not your best" or "Yeah, this roast chicken looks a bit dry, but it tastes good". Kids. They are proud of their MasterChef tryouts Mom, and are my biggest fans. My family is ever supportive in my endeavors. They love my books and smile when they recite some parts by heart. They know they have high school/ after school job security at my bistro/cafe, even though it doesn't exist yet! They have Faith, as do I.
1-2 lb.bag pink shrimp, 16/20 count
1 fresh peach, sliced, about 1/2 c.
1/2 c. extra dry White Vermouth
1/2 c. unsweetened pineapple juice
1 tbsp. Old Bay Garlic and Herb
1 tbsp.fish sauce
1 tbsp. extra virgin olive oil
pinch of red pepper flakes
zest and juice of half fresh lemon
2 cloves garlic, pressed or finely minced
Palm full of fresh herbs, like parsley, dill and mint, rough chopped
Place all ingredients in bag except shrimp, and shake to blend.
Add shrimp and marinate 30 minutes to 4 hours.
Don't worry, these large shrimp won't turn to mush in the marinade!
When ready, drain and discard marinade.
Grill Shrimp over hot charcoal and serve as appetizers for a small gathering, beside a nice grilled steak or alongside a fresh mixed green salad with sliced peaches and almond slivers or pecans! There's no wrong way to do delish!