Filed under: Food I Make, Food Made by Other Food Folks | Tags: food, recipes, sandwiches, shrimp, The Pioneer Woman
Sunday lunch was actually a good one yesterday, but it was even better today. I made The Pioneer Woman’s spicy shrimp from her new cookbook.
My mom made it before I did, and she mentioned the best part was the dipping bread. I agree. We had some crusty rolls from the deli that I warmed in the oven, and they were delicious with the butter from the pan. Too bad the shrimp wasn’t that great.
I followed the Pioneer Woman’s recipe, right down to the two sticks of butter. It was a lot of butter. Too much, to be exact. Next time I would cut it down to one if not even less. The shrimp just swam in the butter, and it lacked a lot of flavor.
We ate all the bread, but we had leftover shrimp. No prob.
Tonight, I shelled all the shrimp. I tossed them very lightly in flour seasoned with Old Bay and let them rest. Then, I fried them lightly for a few minutes just to brown the flour. I split the rolls and buttered them with the original pan butter. I toasted the rolls for just a few minutes, and then I loaded the shrimp on top with a little salt to boot.
Now, that was much better. The toast was crunchy, buttery, and garlicky and so was the shrimp. Much, much better.
Filed under: Food I Make, Food Made by Other Food Folks | Tags: cream cheese, cream cheese and pasta, food, life, pasta, pasta and shrimp, pasta recipes, shrimp, shrimp recipes
Once at lunch in the breakroom at work, a friend was eating this scrumptious shrimp dish. Being the nosey food person that I am, I asked him about it. He explained that he was eating the leftovers from his birthday meal the night before. His mom made it for him every year.
Later, he gave me the recipe. I made it and thought it was delicious, simple, and filling. No one else really liked it, so I only make it about once a year.
The recipe:
1/2 pound mushrooms, sliced
2 green onions, sliced
2 T butter
1 pound raw shrimp, shelled and deveined
3 T white wine
8 oz. cream cheese, softened and cubed
3/4 cup milk
1/2 cup shredded Swiss cheese
Saute the mushrooms and onions in butter. Add the shrimp and wine. Cook until the shrimp are pink-no more than three minutes. Remove the shrimp and vegetables with a slotted spoon.
Add the cream cheese and milk to the same pan. Wisk until smooth. Then, add the cheese and continue wisking. Return the shrimp and vegetables and mix. Serve over pasta.
I made this just a few days ago. It was as good as always. I’m already looking forward to making it again sometime next year.
Filed under: Food I Make | Tags: food, food blog, grits, recipe, seafood, shrimp
The Beginnings of a Good Thing
Simple supper-and easy. This took no time at all, and it was really pretty.
Ingredients-one onion, one green pepper, one pound of raw shrimp-shell off, butter, olive oil, grits, chicken stock, marinara
1. In a large skillet, saute the thickly chopped onion and pepper in one heaping tablespoon each of the butter and oil. When softened, add the shrimp and continue to saute until the shrimp are pink.
2. In a stockpot, cook the grits in the stock according to the package directions. I used instant grits, and they were fine. I cooked them for a while, and then I kissed them. That’s right-I kissed my grits.
3. Assemble. I used my cute creme brulee ramekins and layered the grits, the shrimp mixture, and then some store-bought marinara. I used a Kroger brand marinara that is really thin and good.
4. Eat. Kiss the grits again. Yum.
Shrimp, Grits, and Marinara
The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It 