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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Cold, Stuffed 'Waterlemon' Shrimp

A superior alternative to the classic shrimp cocktail. This is a robust and great summertime shrimp appetizer for any function with its unique blend of ingredients without opening up your sweat glands any more than they already are during the warmer months. Refer to my recipe for

Sweet and Sour 'Waterlemon' Rind here.


For 3 Serving(s)


  • 12 medium, cooked shrimp, peeled and deveined
  • 1 recipe Sweet and Sour 'Waterlemon' Rind

Cold, Stuffed 'Waterlemon' Shrimp Directions

  1. With a sharp, non-serrated knife, cut almost all the way through the slit where the vein once was on the back of each shrimp, from the head to the tail.
  2. Take a teaspoon or more of the Sweet and Sour 'Waterlemon' Rind and form into a ball. Place on the inside of each shrimp, the opposite side of the cut. Place on a plate and form the tail section over the top, slightly pressing into rind "stuffing". Cover and refrigerate until ready to serve.