Episode 30: Emily Maxson

Hello friends. I am really excited to launch my Dishing with Stephanie’s Dish podcast on Substack. In this episode I talk to fellow cookbook author Emily Maxson. Emily is a new friend I met at Modern Well, a coworking space I joined in January 2022. I talk with Emily about co-working and her new cookbook Emily’s Fresh Kitchen and what it’s like to write a cookbook.

Emily’s book is published by the new publishing company PublishHer.com, started by Chris Olsen and Julie Burton, who are also coworkers and friends at Modern Well. Publish Her is a female-founded hybrid publisher dedicated to elevating the words, stories, and writing of women. Look them up if you have a book manuscript that you are looking to publish.

Here is Emily making her Yucatan Shrimp on Kare 11 Saturday

Here is the recipe for you to try at home

Spicy Baked Yucatan Shrimp 

Prep time - 7 minutes

Cook time - 15 minutes

INGREDIENTS

Gluten-free, grain-free, paleo, or specific carbohydrate diet-friendly ingredients:

• 2 pounds of or 21 to 25 raw peeled and deveined shrimp

• 1/2 cup ghee

• 2 Tablespoons garlic, minced

• 3 to 4 teaspoons chili garlic sauce (Maxson recommends Yai's Thai brand since it doesn't have any added sugar.)

• 2 teaspoons salt

• 1 teaspoon black pepper

• 4 large limes, juiced

• Fresh chopped cilantro for serving

INSTRUCTIONS

1. Preheat the oven to 400 degrees.

2. Arrange the shrimp in one layer in an oven-proof baking dish, with only the tails overlapping.

3. In a medium saucepan, melt the ghee.

4. Add the garlic, chili garlic sauce, salt and pepper and simmer for one minute.

5. Pour the seasoned ghee over the shrimp. 

6. Bake for 12 to 15 minutes or until pink.

7. Top with the fresh lime juice and cilantro.

Thanks for listening and feel free to drop me a line here or at Stephanie@StephaniesDish.com with any future podcast guests or authors you would like to see me talk with.