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.

 

[prabe]

View attachment 430699
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.

I'm not at this point a huge fan of shrimp, but I'd eat that. I'd probably leave out the mushrooms if I were cooking it just for me, but that's a me thing.

 

[Dannyalcatraz]

CB update 03/08/26:

Despite assurances, my preferred grocery store has NOT gotten a restock on corned beef. With 9 days left until St. Patrick’s Day, it’s beginning to look as if buying 3 almost a month ago was an underreaction, not an overreaction…especially since I now have a couple more CB requests.

I’m going to check in one more grocery store before I go home tonight.

This does, however, set in stone my resolve to learn how to make CB from scratch.

 

[prabe]

CB update 03/08/26:

Despite assurances, my preferred grocery store has NOT gotten a restock on corned beef. With 9 days left until St. Patrick’s Day, it’s beginning to look as if buying 3 almost a month ago was an underreaction, not an overreaction…especially since I now have a couple more CB requests.

I’m going to check in one more grocery store before I go home tonight.

This does, however, set in stone my resolve to learn how to make CB from scratch.

I saw some in one of the grocery stores I was in over the past weekish, but that doesn't help you much. I absolutely agree with you about working out your own recipe--and I wish you luck with it.

 

[Dannyalcatraz]

I saw some in one of the grocery stores I was in over the past weekish, but that doesn't help you much. I absolutely agree with you about working out your own recipe--and I wish you luck with it.

I did find some at the second grocery store. I got 2 of them instead of the 3 I was intending to buy. That’s because one of them is over a pound bigger than every other CB I’ve seen in the store- over 5lbs- so I’ll be able to cook it and cut it to share between 2 households.

I’ll probably cut it 3lb/2lb, since my aunt wants some, but is trying it for the first time, and doesn’t know how much she really wants.