This post contains affiliate links. If you make a purchase using my links, I will receive a small commission from the sale at no cost to you. Thank you for supporting Brooke Blogs!
Shrimply Dead by Maggie Toussaint
A Seafood Caper Mystery Book 3
Muddle House Publishing • April 12, 2021
When veterinarian and amateur naturalist Jasmine Garr is shot in her yard, residents of Shell Island press caterer River Holloway into investigating the homicide. River dons her amateur sleuth cap and sets out to discover who killed her former catering customer.
Between Jasmine’s estranged cousin, a rival veterinarian, a wild animal trapper, the chicken lady, and a real estate broker, River has plenty of suspects to consider. As she peels back the layers of Jasmine’s life, dangerous secrets come to light.
Jasmine’s orphaned kitty, Iris, along with River’s cat Major, and her husband Pete help River sift through the evidence. At the same time, River recently expanded her catering business. She must service her regular catering clients, plus provide fresh baked goods for Pete’s ice cream shop.
The killer follows River’s every move relishing the thought of another victim. Time is running out. Will River solve the murder before she becomes a cold dish?
River’s Broccoli Salad
8 ounces cooked bacon
5 cups small broccoli florets
1 cup mayonnaise
1 tablespoon cider vinegar
1/3 cup chopped onion (cook until transparent)
1/4 cup sugar
3/4 cup Craisins
3/4 cup chopped walnuts
Salt to taste
Prepare the bacon by chopping it into small pieces, cooking it over medium heat, and draining the pieces on a paper towel.
Blanch the broccoli by bringing a large saucepan of salted water to a boil. Add the broccoli and cook about 3 minutes, until the broccoli is bright green and slightly softened. Drain in a colander, and run under cold water to stop the cooking.
In a large bowl, combine the mayonnaise, vinegar, cooked and cooled onion, sugar, Craisins, and walnuts. Add the broccoli and toss the mixture. Refrigerate for 1 hour, but it tastes better if chilled for a few hours.
When you’re ready to serve the dish, fold in the bacon pieces. If vegetarians are dining, omit or serve bacon on the side.
About the Author
Southern author Maggie Toussaint writes cozy and paranormal mysteries, romantic suspense, and dystopian fiction, with more than twenty fiction novels published. A multi-year finalist for Georgia Author of the Year, she’s won Silver Falchions, the Readers’ Choice, and the EPIC Awards. She’s past president of Mystery Writers of America-Southeast chapter and an officer of Low Country Sisters In Crime. She lives in coastal Georgia, where secrets, heritage, and ancient oaks cast long shadows. Visit her at https://maggietoussaint.com/
Website – https://maggietoussaint.com/
Facebook – https://www.facebook.com/MaggieToussaintAuthor
Twitter – https://www.twitter.com/MaggieToussaint
GoodReads – https://www.goodreads.com/MaggieToussaint
BookBub – https://www.bookbub.com/authors/maggie-toussaint
Blog – https://www.mudpiesandmagnolias.blogspot.com/
Linked In – https://www.linkedin.com/pub/maggie-toussaint/30/1a5/572/
Pinterest – https://www.pinterest.com/maggietoussaint
Book Lovers Bench – https://bookloversbench.com/maggie-toussaint/
2,911 total views, 2 views today
Thanks for hosting Shrimply Dead here on its Great Escapes Virtual Book Tour. It is always fun to meet new readers! I hope folks enjoy River’s Broccoli Salad. It’s one of my favs. Thanks again!