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Been playing around with sprimp lately

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Working on some recipes in my spare time. I've read that shrimp really like vinegar, which as it turns out is true. It's kind of like a tomato loving a sprinkle of salt to bring out the extra flavor. So tonight I'm boiling some shrimp up with vinegar with the intent of retaining some striking shrimp flavor after being tossed in a red sauce to accompany lasagna that I'm making. Not sure how it is going to work out, but I am pretty optimistic about the two coexisting.

I mean I already know the two go well together, so tonight's goal is to enhance the shrimp. Will let you know how it works out. Sadly I'm a little short on wine to zap the red sauce but it'll have to do. I think it will still be decent even though it won't be quite up to the level I like.

You guys do much cooking with shrimp? Outside of the usual shrimp cocktail this is a new trail for me.

Nice shrimp.

Came out great! Exactly the way I had hoped it would.

The shrimp had good flavor that was able to stand tall alongside the red (which was heavy on the garlic) and paired well with the ravioli. Good meal!


--- Quote from: Summoner on June 08, 2020, 03:49:48 pm ---Nice shrimp.

--- End quote ---
Sorry I missed this one the first time around. I wanted to do a little research because I don't know much about the cuisine in that region, or in France in general. Everything I read mentioned a blend of Mediterranean and provincial French techniques in their cooking. I didn't find anything specific, but I did come up with something I think I want to try based on your suggestion. I think I could do a basic scampi recipe but instead of going crazy with the garlic, I would add in a good amount of honey. And then chick peas were talking to me and that doesn't seem entirely out of place. I think you could put them all together and come up with a pretty nice meal. I'm thinking the chick peas could be a garnish after the fact, the contrasting temperatures and textures would probably be satisfying.

Today's project is going to be my first attempt at General Tso's Chicken. I think I have the basics down thanks to some prior experience cooking stirfry, but the glaze is very different than what I am used to. And I don't want to burn it. So we'll see how that goes.


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