Holiday Entertaining: A Beautiful, Festive Gathering

Southern Parties By Rebecca Gordon Buttermilk Lipstick Tv Cooking Personality Editor-In-Chief Cooking & Entertaining Tailgating BrandHoliday Entertaining

Southern Socials

The Last Supper

Christmas through the New Year was an exciting time in our house growing up. My grandparents would come for a two week visit that completely changed the dynamics of our daily routine. With three siblings, we were always looking for a little adventure outside of the neighborhood so when a car ride was offered we popped up like puppy dogs ready for my grandfather to crack the windows so we could get a whiff of where our journey may lead us which included a stop by the liquor store in the village for a bottle of Pine-Sol & a gallon of Scotch. My mother would hand him a short list of fresh items needed from the grocery store to finish meals. My grandmother & my mother would talk over the phone long before the visit about meal planning. Eight mouths times three meals a day plus Doc’s signature cocktail hour which included a Ball jar full of Goldfish crackers resulted in massive quantities of food that needed to be prepared. Some meals were simple. We were happy with the box of Froot Loops presented to us upon their arrival but the remaining meals were serious business. Weeks before their visit, my mother began preparing lasagna, chop suey, shrimp creole, chicken divan, gumbo & a wide assortment of sweets cooked & baked in a variety of stages. She would label the contents & pop them into the freezer with instructions. She had an extensive timeline prepared with the menu & remaining prep steps that needed to take place in order to finish & serve the meal such as adding fresh seafood or vegetables. The leftovers were accounted for too. One nights baked ham became sandwiches for the following days lunch. The type of chips, beverage & dessert were listed as well so she could prepare a comprehensive grocery list & make sure everything was purchased ahead of time. Absolutely nothing goes to waste. You could say that I am my mother’s daughter. 

These days, folks rely on a variety of resources to help pull off company entertaining. Restaurants, catering companies & grocery stores are more than pleased to step in & help out with holiday meal needs but offering house guests a few splurge-worthy home cooked meals is something quite special & a beautiful gift in itself. Shrimp Fettuccine Alfredo is one of our very favorite fresh from the stovetop dinners. I learned valuable tips for serving a quality meal when I worked in the restaurants years ago. Taking care of a few steps earlier in the day, yields quick results when it’s suppertime. As long as mise en place is followed which simply translates into everything in its place… measuring & chopping ingredients ahead of time for a quick finish when it’s mealtime… you can serve company a lovely, hot meal without a lot of fuss.

How To Make Shrimp Fettuccine Alfredo By Rebecca Gordon Buttermilk Lipstick Southern Hostess Holiday Entertaining Easy Christmas Dinner Casual Fast Meals Family Dinner Entertaining Ideas Party Ideas Fresh Gulf Shrimp Alabama SeafoodThe Party Primer
 

Don’t put away those holiday decorations just yet.
A little festive cheer goes a long way on the dinner table.
Flocked trees & wrapped gifts are a simple way to celebrate the season.
Feature a critter for a sweet touch of joy.

Scatter a few Christmas ornaments around the table.
Tuck fresh greenery with linens for a natural element.
Miniature flower arrangements can also add cheer without a whole heap of effort. 

How To Make Shrimp Fettuccine Alfredo By Rebecca Gordon Shrimp Pasta With Cream Reduction Parmesan Cheese Buttermilk Lipstick Southern Hostess Holiday Entertaining Easy Christmas Meals Fast Special Meals Alabama Gulf Shrimp Seafood Eat Local How To Decorate for Christmas Parties

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

Shrimp Fettuccine Alfredo
makes 4 servings

1 lb {21-25 count} fresh Alabama Gulf shrimp
12-oz fettuccine pasta
1 pint whipping cream
8 Tbsp butter, divided
1/4 cup fresh lemon juice
1 1/2 cups freshly grated Parmesan cheese
4 scallions, chopped
1/3 cup chopped fresh parsley
3 garlic cloves, pressed
Kosher salt & freshly ground black pepper
Garnish: Parmesan cheese

Peel & the devein shrimp. Sprinkle with a little salt & pepper. Cook the pasta according to package directions. Drain. Reduce the cream with 6 tablespoons of butter in a large sauté pan over Medium-High heat. Whisk the mixture occasionally, 8 to 10 minutes. Sprinkle with a little salt & pepper. You want the reduction to be a little tight. Smooth it out by adding in the lemon juice. Remove from the heat. Whisk in the Parmesan cheese until melted. Melt the remaining 2 tablespoons of butter in a medium pan over High-ish heat. Add the garlic & the scallions. Cook for about a minute or so until the garlic is fragrant. Stir in the shrimp, toss in a hefty pinch of salt & pepper & cook a couple of minutes… until the shrimp is almost cooked through.

i don’t mean to alarm you, but at this point
it’s a little bit of a race to the finish…
multi-tasking skills are a real plus as you have three burners on the stove in play
if that’s not your thing an extra set of hands will do

it’s not difficult
i just want you to know what to expect ahead of time

Place the reduction back over Medium-Low heat. Add the shrimp, the pasta & the parsley. Toss it together real good with a pair of tongs. Cook a minute or two longer to finish the shrimp & tighten the sauce a bit more. Serve right away.

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern HostessFROM THE SOUTHERN HOSTESS OF BUTTERMILK LIPSTICK 

{helpful advice}

Rebecca Gordon Buttermilk Lipstick Shrimp Fettuccini Alfredo How ToHow To Prepare A Lovely Meal With House Guests

Planning ahead is the most efficient way to pull off great entertaining.
By choosing recipes ahead of time, shopping & executing a little pre-prep,
mealtime can be as effortless for the hostess as it is for dinner guests
making the cocktail hour more enjoyable for everyone.

Plus, with a house full of guests, you can get them to chip in to make it fast.
Some of my fondest holiday memories are sitting at the supper table
snapping pole beans with my mother, grandmother & sisters exchanging stories.
Try a few of my pointers & see just how easy it is to pull off flawless entertaining.

Casual Christmas Dinner By Rebecca Gordon Buttermilk Lipstick Southern Hostess Shrimp Fettuccine Alfredo Easy Entertaining Holiday Open House Party Ideas Simple Table Top Decorrebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

Plan ahead & gather a few items together before beginning the procedure. Here’s what you should know.

No. 1

Mise En Place

Restaurant cooking taught me a great deal about how to prepare fresh food ahead of time. Loads of prep must take place earlier in the day so the dinner service runs smoothly. Measure & chop all of your ingredients in advance. When it’s time to prepare the meal, have them close at hand so they can be used quickly.

How To Peel & Devien Shrimp By Rebecca Gordon buttermilk Lipstick Cooking Techniques Editor-In-Chief Southern Cooking Tailgating & Entertaining Lifestyle Brand Pastry Chef Food Stylist Photographer Writer Author Tv Cooking Personality Southern Tailgating Expert WBRC Fox 6 Contributor Birmingham AlabamaNo. 2

The Shrimp

Purchase & prep the shrimp the day before or the morning of the meal. It will take about 20 minutes to peel & devein the shrimp. Many times, you can buy it already done for a few extra dollars.

No. 3

The Cheese

Use a microplane grater to shave the Parmesan cheese up to 2 days ahead of time. Place it in plastic wrap & pop it into a small zip top bag.

Lemon-Buttermilk Meringue Pie By Rebecca Gordon Buttermilk Lipstick TV Cooking Personality Editor-in-Chief Buttermilk Lipstick Sports Entertaining Southern Hostess Writer Food Stylist Recipes Developer Tailgating Expert Tide & Tigers Today Tailgate Host WBRC Fox 6 Birmingham Alabama Cooking Lessons How To Food & Party CraftsNo. 4

The Vegetables… Etc

Prep the scallions & place in a small zip top bag. Chop the parsley & place in a damp paper towel. Press the garlic & place in a bit of plastic wrap. Layer these items together in the same bag to save space. 

Juice a few small lemons & place in a small container. Although I do not call for it in this recipe, you can certainly add a little zest for more depth. Hold the microplane grater over a cutting board, allowing the tip to rest over the surface at an angle. Swipe just the outer portion of the lemon over the tool towards the board. Turn the fruit after each swipe. You only want to collect zest with color & not the white, bitter pith just underneath the surface. Repeat the process until you have collected the amount you’d like to add to the recipe.

How To Host A Casual Christmas Dinner By Rebecca Gordon Buttermilk Lipstick Southern Hostess Shrimp Fettuccine Alfredo Shrimp Pasta Alabama Gulf Seafood Pasta Easy Party Decor Simple Tabletop DecoratingNo. 5

The Cooking

Just before you’re ready to begin cooking, measure the cream & the butter. Start the pasta & proceed by making the sauce. Sauté the shrimp & vegetables. Before long, you’ll be ready to toss everything together lickety split.

Serve directly from the pan or transfer to a low sided serving bowl. Add a little extra shaved Parmesan cheese if you’d like to. Finish the meal with a fresh green salad & loads of crusty bread.

etc

Cooking Lessons
Visit this post for more details on how to prepare this popular dish

Cooking Classics: Shrimp Fettuccini Alfredo

music to your ears
“There Will Never Be Another You” Lester Young

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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