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Sherry Oliveri has attained celebrity status after winning the America’s Good Taste Recipe Contest with her delectable New England Crab Cake Sliders. But now that she’s back home in Connecticut, she’s got to deal with something else fishy . . .
Sherry’s making a guest appearance on a local radio show when the news comes in: Poppy Robinson has been found dead in the town’s community garden. Sherry was supposed to be taking questions about her win in the national cooking competition, but instead the callers start dishing dirt.
Poppy and Sherry were both involved in the vegetable garden, and while Poppy may have been a bit priggish, it wasn’t anything that called for a shovel to the back of the head. There was already trouble brewing, with the owner of the land threatening to renege on their agreement, and this murder has taken tensions to a new level. Now while Sherry’s organizing a Fourth of July cook-off event, she’s also got a murder investigation on her plate . . .
Includes Recipes from Sherry’s Kitchen!
Shrimp Nachos with Artichoke Hummus
1 tablespoon plus 1⁄4 cup olive oil, divided use
1 pound large shrimp shelled, deveined, uncooked
1 tablespoon apricot preserves
1⁄4 teaspoon dried oregano
1 teaspoon sea salt, divided
1⁄2 cup canned garbanzo beans, rinsed, drained
6 ounces marinated artichoke hearts, drained
1⁄2 teaspoon minced garlic
2 tablespoons fresh lemon juice
2 tablespoons fresh dill, chopped
1⁄2 cup cherry tomatoes, halved
2 tablespoons black olives, chopped
1⁄4 teaspoon smoked paprika powder
1⁄4 teaspoon ground pepper
4 pita whole grain pocket bread, opened, cut in triangles
1⁄2 cup crumbled feta cheese
Preheat oven to 400 degrees.
Heat 1 tablespoon oil in a large skillet over medium heat. Add shrimp and cook until pink.
Add apricot preserves, oregano, and 1⁄4 teaspoon salt to the skillet and toss to coat shrimp. Remove shrimp to a plate.
Prepare artichoke hummus by combining the beans, artichoke hearts, 1⁄4 cup olive oil, minced garlic, lemon juice, and 1⁄4 teaspoon salt in a food processor. Pulse until ingredients are well blended.
Remove artichoke hummus to a bowl and stir in dill. Set aside.
In a bowl, combine tomatoes, olives, paprika, 1⁄4 teaspoon sea salt and ground pepper.
Line a 9×13-inch baking dish with pita quarters and bake until crispy. Spread chips across a small serving platter.
Spoon dollops of hummus over the chips and top with shrimp and tomato blend.
Sprinkle feta evenly across top.
About the Author
Devon Delaney is a wife, mother of three, accomplished cooking contester, recent empty nester, and lifelong resident of the Northeast. She has been handsomely rewarded for her recipe innovation over the last twenty-plus years, including a full kitchen of major appliances, top cash prizes, and four trips to Disney World. She has also won the Grand Prize in a national writing contest for her “foodie” poem “Ode to Pork Passion.”
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