Man, I don’t know what WTH happened but sometimes working with what ya got works. Thanks to procrastination I didn’t get chicken for this one but will next time I’m feeling chickeny.
Fried shrimps haven’t been my thing for 40+ years because when I was knee high to a snakes ass I caught the flu after I ate them. I don’t know if that’s an old wives’ tale but I went strictly boiled shrimp after that. Anyways
Here’s a little shrimp I wrote, you might wanna eat it, note for note…
Caught some lump Blue Crab on sale and thought it was about high time to make some crab cakes. Was a little pissed when I thawed the crab ..
Quick and easy shrimp scampi great over noodles or with a hunk of bread as an appetizer.
Quick way to dazzle up breakfast. Not only is it fast, it’s fantastic and easy to scale.
Use what you have available but I promise beef cheek isn’t as gross as it sounds. Beef cheeks rich flavorful and tender taste will change your outlook for life.
Although the picture isn’t a looker, a forkful of the baked lasagna noodle, provolone topped, combined with the gooey shrimp filling will rope you into a marvelous dinner worth bragging about regardless of looks.
Great recipe with a little extra work ahead depending on if you’re making the ravioli. The sauce is hopped up with shrimp so it’s a little extra compared to a tomato cream sauce. There’s basically 3 ways to get ravioli on the plate: pre-made, pre-made pasta sheets, and you…
Shrimp Creole with a slight twist packed with fresh Gulf Coast shrimp. Throughout the south roux’s go from light to dark all being the best depending on what family member you’re talking to…. but this is not Gumbo.
I used to get Singapore noodles at a buffet for years when I lived at my other place but, The Oriental Gourmet closed and I was left in the cold. This recipe was made to match OG’s way. I do not know the official way to sling Singapore noodles, but the results from this recipe are spot on with my buffett favorite therefore providing you with a quick, simply delicious Asian style meal.
Pretty good, If you notice in the pic I left the heads and tails on. Next time the heads and tails gotta go. I don’t care how pretty it is because it’s a not pretty getting them off at the end. Anyways, these Spanish Flies are based on next time without heads or tails.
Crispy fish tacos enhance the delicious delicate flavors from the fish. Soft corn tortillas tastes like raw grits. I never say “I’ll have what she’s having” if she’s ordered the fish tacos…
Spicy tuna spiked with myriad of goodies so good it feels illegal. Normally I go with more mayonnaise but this time I choked back and relied on the olive oil not squeezed out packed in with the tuna.
Simple clean Cajun fish sandwich named after Blackbeard because. Pirates didn’t use fryers on the ship. I mean, can you imagine the on the job injuries with fryers sloshing hot grease all over the damn deck? Insurance would skyrocket…
Bacon wrapped shrimp as a sweet little Asian dish for a pure light, quick evening cook. It’s a lot like stir fry except the only real difference is that I made it all on the grill. Used a store-bought sweet and sour sauce.
Warm, rich tuna tetrazzini comfort food made easy. Come on in and go ahead and get ya oven cranked up to 350 degrees.
Made some enchiladas the other night that had great flavor but could use an extra tweak. Sometimes I do get tired of the sauces and this was the night I was refusing them.
Another way to make some shrimp and grits different from the other one I did. Don’t remember how I did them but they were awesome. Well, these may be awesomer. They are awesomer in prep work that’s for sure.
Went to visit my buddy in Austin, and he made a pico I thought was way too Cali. “Mangos in pico, get the hell outta here.” One taste shut me up…
Wasn’t going to post this one, it was good, just felt like it was a lot of work. It’s been in 2 more feedings since then, and all I can say is ewweee that was good!
Smoking meat for Memorial Day I couldn’t help knocking out a couple 5 ribs. The fried oysters took more prep time but well worth the effort.
Don’t use tomatoes in gumbo as a preference and in general, think it pulls the dish over to a Shrimp Creole. You can add or subtract what you like.
These sammies are really good but I swung and missed a couple times making them. Confessions… If using fajita meat it is important to fillet all the membrane off the meat. A lot of cuts of beef will work with this but
Sort of a kitchen sink dinner it turned out better than expected. It’s a cross of Alfredo sauce and regular ole garlic butter sauce, but you won’t have much sauce at all when done. Small pot, large pan, and a plate yer good to go.
Playing around with a new sauce while at grocery I noticed my seafood racketeer still had lobster on the cheap other wise these are usually done with lump blue crab.
These jumbo grilled Gulf Coast shrimp turned out mighty fine and very simple to cook. If you can’t find head-on shrimp or gulf shrimp it’s fine to use what’s available. Honestly, it’s a cleaner eating experience removing heads and tails when shelling.
Mango’s are already tasty around here and pretty easy to pick out the goods ones. I’m not a fan of frying because of the cleanup but when it happens it’s usually done with a tempura style batter tweaked with our typical twist.
Shrimp and fajitas wrapped in bacon and tropicaltized? I’m in! Will lay this build out in one because you’ll be going from sauce to sticks back to sauce and all at same time at times. Not hard, hardest part is building sticks. Anyways, pineapple will tenderize fajita meat like..
The creamy white sauce is a little different from Parmigiano typically used in alfredo sauces. Used Oaxaca cheese, browned garlic, and shrimp pieces as a part of it. I usually never veer from parm but did this time, and it worked out great. If you don’t have access to Oaxaca cheese