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Dinner help (Final Results here!)
JebusUD
Adventure!Candy IslandRegistered User regular
Adventure!Candy IslandRegistered User regular
Right, so I picked up some 50 - 60 edit:< count edit edit: 2.6 pounds worth of tail on shrimp for about 3 dollars and am now looking to cook them into something delicious. I am thinking a pasta and sauce.
the only pasta I have is thin spaghetti, but that should do nicely.
What I have(off the top of my head) for a potential sauce:
Moscato wine
Butter
Fresh Rosemary
Various pepper and salt, both cheap or fresh ground
Dried parsley and basil
Old bay seasoning
Milk and cream
Lemon
Fresh Red Chilis
edit: also, button mushrooms
I also have various cheeses, which may factor into any sauce decision, including:
Gorgonzola, Sharp Cheddar, Muenster, Parmigiano-Reggiano, a little bit of blue cheese.
Fantastic meal suggestions go!
the only pasta I have is thin spaghetti, but that should do nicely.
What I have(off the top of my head) for a potential sauce:
Moscato wine
Butter
Fresh Rosemary
Various pepper and salt, both cheap or fresh ground
Dried parsley and basil
Old bay seasoning
Milk and cream
Lemon
Fresh Red Chilis
edit: also, button mushrooms
I also have various cheeses, which may factor into any sauce decision, including:
Gorgonzola, Sharp Cheddar, Muenster, Parmigiano-Reggiano, a little bit of blue cheese.
Fantastic meal suggestions go!
and I wonder about my neighbors even though I don't have them
but they're listening to every word I say
but they're listening to every word I say
JebusUD on
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Face Twit Rav Gram
Broiling them beforehand and adding them to the sauce at the very last minute would work. You can brine them before cooking too, so they stay plump and moist.
The chillies are red chillies like so
keep the suggestions comming though.
but they're listening to every word I say
I may be able to pul out something complex with a little bit of digging. These ingredients are sparking a hard to reach memory.
Face Twit Rav Gram
edit: I also now find that I have button mushrooms that I could add as well.
but they're listening to every word I say
You could cook the shrimp up in a little butter with a clove or two of minced garlic, one of the chili peppers minced, then finish with a splash of wine, salt and pepper to taste. Toss it with the cooked spaghetti and serve with a side salad and some garlic bread.
Face Twit Rav Gram
I have three pounds of shrimp, two uncooked and one precooked
edit: actually it is more like 2.6 pounds
but they're listening to every word I say
Ok.
1/2 lb shrimp (shrimp freeze well so freeze the rest), 2 minced garlic cloves, 1 minced chili pepper (remove the seeds first, unless you like it really hot), 2 Tbsp butter, few Tbsp of wine.
Set the spaghetti to cooking. While it's boiling, put a sautee pan over medium-high heat, melt the butter, add the garlic, chilis, and shrimps, move constantly (flip it if you can, or use a spatula) until the shrimp are cooked through (this will go fast). Add the wine (it'll splatter, be careful) and let it simmer about a minute. The spaghetti should be done by this time, so just drain it then serve the shrimp over the spaghetti.
Garlic bread recipes are easy enough to come by and usually take about 10 minutes max.
Face Twit Rav Gram
edit: what do you think of rosemary or the old bay seasoning?
but they're listening to every word I say
http://thepioneerwoman.com/cooking/2009/07/firecracker-shrimp-part-1/
http://thepioneerwoman.com/cooking/2009/07/firecracker-shrimp-part-2-the-good-part/
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defrost the shrimp. season with the basil, old bay, salt pepper, touch of parsely
i would saute the pepper and mushrooms in either butter or olive oil. when they are nearly ready throw the shrimp in and saute til pink. throw some more butter and oil and parm/reg cheese and voila, ghetto scampi. you could toss some lemon juice if you want
toss with pasta and there ya go
I used olive oil and butter in which I cooked up a bit of garlic(2 cloves) and onion( about half a medium sized bulb). I then added a 3/4 a cup of wine and maybe... about 1/4 a cup of heavy whipping cream. I then proceeded to cook it down a bit at a boil. I then added some lemon juice, fresh squeezed. Then I added a bit of rosemary. That made the sauce.
The shrimp I sauteed in a bit of olive oil, and added some old bay seasoning.
Then I put them both on top of thin spaghetti and added some parmesan cheese and some chili infused olive oil on top. Added a lemon 1/8 as a garnish and in case someone wanted some more lemon.
I served it with glasses of moscato wine.
It turned out fantastic tasting, though it probably could have used more garlic. Also, the sauce needs to be stirred as it is poured on top, otherwise the last bowl ends up with a bunch of onion in it. I was a little worried that the rosemary might be overpowering, but it really added a fresh flavor.
but they're listening to every word I say
Face Twit Rav Gram
I was worried about that too at first, but then decided that it wouldn't be an issue because there was so much wine and butter and oil compared to the cream. The cream mostly just gave it a nice color.
I must have added about half a stick of butter, I think I neglected to mention that earlier.
but they're listening to every word I say
Wife loves scampi, quick and easy with those shrimp. Once and a while she'll do alfredo, works just as well.
No man should have that kind of power.(Twitter)
:^: If the French have taught us anything it's that most sauces can be held together by thorough whisking and a crapton of butter.
Face Twit Rav Gram