It's

Cozy Food Friday!

That means it's time to share a recipe from 

another great cozy mystery!

This week's recipe is from

MURDER IN THE MUSEUM

Book 1 in the Edmund DeCleryk Mysteries

by Karen Shughart

This suspenseful thriller with an historical subplot is a perfect read for lovers of maritime cozy mysteries with a twist. The charming, quiet coastal setting of a quaint maritime village on Lake Ontario makes a perfect backdrop and counterpoint for the shocking murder that occurs right under the nose of the criminal consultant who is hired by the police to solve this crime.

Read this thrilling tale of murder and deceit and join Ed and his wife, Annie, as they discover a map dated 1785 in the basement of the local museum. The discovery leads them to Toronto, Canada and a manuscript found at an archaeological dig, written post-Revolutionary War. The pieces of the puzzle are coming together, and the clues to whodunit are everywhere. But will they find them?

While this clean fiction novel contains no graphic violence, explicit intimate scenes, or cursing, there's plenty of action, adventure, and a surprise ending.

Annie enjoys cooking, and the book also offers gourmet recipes she prepares for friends and family as the hunt goes on to discover hidden secrets rooted in history that help the couple discover who committed this shocking murder.

Stay tuned for more Ed and Annie adventures as they investigate the death of Ed's childhood friend in Murder in the Cemetery.

Today, Karen is sharing with us, her recipe for

SHRIMP WITH FETA CHEESE

Watch Karen make it!

WATCH HERE

My apologies to Karen Shughart, and all of you. The plan was to have the video here on the blog. However, that didn't work out. 

So, please, click above where it says, 

WATCH HERE 

and watch Karen do her thing with

SHRIMP WITH FETA CHEESE!

Ingredients

1 bunch green onions, diced or chopped

4T. fresh, chopped parsley or about a T. of dried

4 T. Extra Virgin olive oil

2 14.5 oz. cans Italian-Style tomatoes, drained

Salt and pepper to taste

2 cloves garlic, minced (can also use dried garlic powder to taste)

 1 cup clam juice or vegetable broth

2-3 lbs. lbs frozen, cooked shrimp, tails removed

1/2 C. melted butter

1/2 C. dry white wine

1 T. dried oregano (or to taste)

8-12 oz. crumbled feta cheese

Directions

   Cook green onions and parsley in oil in hot skillet over medium heat, stirring constantly until onion is tender. Stir in tomatoes and next three ingredients; bring to a boil. Reduce heat and simmer for about five minutes so sauce becomes thickened. Add clam juice or stock to vegetable mixture and cook five more minutes. Pour mixture into a rectangular or oval baking dish.

   Remove tails from frozen shrimp (no need to defrost or you can run shrimp under cold water). Spoon shrimp into baking dish over the tomato sauce and drizzle butter over shrimp and then sprinkle with wine, oregano and cheese. Bake in a 350-degree oven for 20-30 minutes until hot and bubbly. Serve with crusty French bread.

Makes 4-6 servings

Is your stomach growling?

Mine is! 

Make sure to head over and watch 

Karen prepare this amazing dish!

WATCH HERE

And make sure to check out Karen Shugart's 

Edmund DeCleryk Mysteries

 

As always, please leave a comment and 

let me know what you think!

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