Top the plums with a puff pastry and bake ’til golden brown and flaky.
Heat butter (2 T.) in skillet until lightly browned, add twice as much BBQ sauce (4 T.) as butter (try Trader Joe’s All Natural Barbecue Sauce) and a good dose of hot sauce (I like Louisiana’s Crystal Hot Sauce). Whisk all together then add shrimp and cook over medium heat until the shrimp are just cooked through. Serve warm.
Four ingredients. Lots of flavor.
UPDATE: Thanks for stopping by! There’s an updated recipe now, click here.
Follow the directions on the box of Matzoh Ball mix, exactly, well, not exactly but with the following exceptions: I add chopped parsley and dill, but nothing else. I use good olive oil where they call for vegetable oil. Use 2 large or extra large eggs, not jumbo. Here is the secret: Cook in a big pot, so they have room to grow. Cover the pot and do not peek, and do not turn down to simmer, keep at medium low. The steam will fluff them up. In 20 minutes they will be light and fluffy and delicious.