no boil... remove shell pan seared with butter and cajun seasoning on top of a bed of spaghetti. The spaghetti would be lightly mixed with extra virgin oil.
mmmm Mmmmm
al
So I bought some 13 count wild caught shrimp today. Any recommendations on how to prepare for dinner tonight besides the usual boil?
no boil... remove shell pan seared with butter and cajun seasoning on top of a bed of spaghetti. The spaghetti would be lightly mixed with extra virgin oil.
mmmm Mmmmm
al
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Garlic shrimp!
- Season shrimp, then sear with a little oil over medium-high to high for 1 min.
- Flip and add garlic (at least 2 TBS per 1 lb shrimp), a splash of white wine, red chili flake, parsley and a big TBS of butter (more if you like a lot of sauce).
- Cook another minute, then turn off the heat and add another big TBS of butter
- Serve as is, or cook over low until the sauce is thick enough
I serve it over linguine or rice, but anything with a ton of carbs probably works.
Sounds great! You both are reading my mind!
So I did close to what was suggested, which is very similar to the way I fix shrimp very often. The main difference is I seared the shrimp first instead of adding to the pan at the end, where it more boils in the seasonings instead.
I seared the shrimp in olive oil with medium/high heat.
I cooked some baby portobello's in a separate pan while shrimp was cooking.
I added a generous amount of garlic (sorry Paul), white wine, lots of real butter and Tony Cachare's as my main spice.
Combined everything and served over rice.
Sourdough bread on the side.
I wanted to take a picture but it looked too good to pause and it was!
Shrimp n’ grits.
There’s an awesome recipe in Bobby Flay’s Throwdown book. He lost to that recipe. Haven’t made it in a while, thanks for reminding me