Cookin again

[the Jester]

That sounds tasty & crunchy!

Yeah, the crispy texture was a major part of what made them so good. That and the slightly sour flavor of the yogurt really worked together well.

 

[Dannyalcatraz]

Baked some shrimp with butter, olive oil, and a variety of seasonings, then served them over a salad of spinach & romaine. Celery, carrots, olives, avocado, and tomatoes were also involved.

The vinaigrette was an olive oil infused with roasted garlic, some Dijon mustard, tarragon vinegar, plus chives, parsley, thyme and tarragon.

 

[Dannyalcatraz]

Plated: obviously inspired somewhat by scampi, but with liberties taken.

I used cavitappi- Mom’s favorite pasta- cooked in salted water. The pasta was removed, and some of the water was reserved.

The shrimp were tossed in melted butter and garlic-infused olive oil, then heavily seasoned with some Kinder’s Garlic & Herb seasoning, Tony Chachere’s, and paprika. They were baked in the oven for 7min at 425degF. That dehydrated the shrimp somewhat, intensifying their flavor, as the seasoning formed something akin to a light crust.

I sliced a bunch of green onions, a handful of white mushrooms, and about 1/3 of a poblano pepper. I sauteed the pepper & mushrooms along with the whites of the green onions in the leftover butter/oil blend from the shrimp. I added chives, parsley, thyme and tarragon to the mix.

After that was nicely cooked, I added some shredded Parmesan, the remaining green onion and the reserved pasta water, then deglazed the pot with dry white wine.

Then I added the shrimp to the pot for a quick toss in the pasta & sauce. Then I plated as shown above.