Shrimp cook very quickly on the barbecue grill so be careful not to overcook or they will be dry and rubbery. They should just curl and be opaque. The marinade helps retain moisture.
Mon mari cooks them on a silicone grill mat, but a mesh pan will work, as well…. or skewers.
You could, of course, do these in a … Continue reading.....
Spring is green.
Artichokes, asparagus, snow peas, spinach, green garlic, fresh herbs….. All green.
We love green.
I once worked with a woman who would not eat anything green…. I felt so sorry for her.
For those of you who don’t know (and I feel sorry for you, too) green garlic is immature garlic, picked before the cloves form. It … Continue reading.....
Shrimp with the flavors of the Mediterranean: tomatoes, peppers, Greek olives, and feta cheese on spaghetti
It made me happy..
As usual, make is as hot as you like but with all of these flavors, even mon mari was happy without any added heat.
Although he did note that we needed to make a run to the big Asian supermarket … Continue reading.....
Last time we bought shrimp we got enough for two meals.
Mon mari, who hates all fish (or so he says) was willing to have shrimp twice in one week-end.
I, very willingly, agreed.
Our friend in Spain, who I introduced to risotto, always makes seafood risotto for us when we visit and always adds fennel to it.
I … Continue reading.....
I don’t clean shrimp.
When I’ve attempted to, way back in the beginning of time when I worked in a restaurant, my hands would break out in hives.
I have no problems eating them but I do not clean them. (Which also means that I starve when there is a big platter of ‘peel & eat’ shrimp at a party.)… Continue reading.....
Back in the beginning of time, when I was living the single life, I always tried to be prepared in case I invited someone back to my place after an evening out partying.
Prepared to whip up a decent meal, that is…. A night on the town dancing could work up an appetite.
I kept a bag of peeled shrimp … Continue reading.....
I did not add the crushed red pepper – just so you know.
Since I don’t eat it I have no idea how much should be added. I assume that those of you who do eat it know that sort of thing.
I ran across a recipe online and I liked all the other flavors so I modified it for … Continue reading.....
I actually used both white and green asparagus in this dish, but, as they are cooked differently I only listed the green in the recipe.
We had white asparagus for the starter and we had too many…. so, after they were cooked (properly for white asparagus), I tossed them in the skillet with the shrimp.
Yes, now we’re eating two … Continue reading.....