Culinary Goods

  This was good. It tasted a bit like the old pasta milano dish from Macaronic Grill. With shrimp and pesto, you know.  EASY SHRIMP PESTO PASTA WITH SUN-DRIED TOMATOES  12 ounces penne pasta  1 tablespoon olive oil  1 to 1 1/2 pounds shrimp, peeled, deveined and tails removed (see note)  1/2 cup heavy cream  1/2 cup chicken broth (I use low-sodium) I used white wine  1/2 cup chopped sun-dried tomatoes (drained and lightly rinsed if packed in oil or water)  1/2 cup basil pesto (see note) I used way more than this  Freshly grated Parmesan cheese, for serving Easy Shrimp Pesto Pasta Recipe | Mel's Kitchen Cafe (melskitchencafe.com)

This is a basic, easy, grilled shrimp recipe from New York Times. I paired it with the summer swash casserole on this blog, and bread with pesto. It was awesome.  "Scampi are tiny, lobster-like crustaceans with pale pink shells (also called langoustines). Italian cooks in the United States swapped shrimp for scampi, but kept both names. Thus the dish was born, along with inevitable variations.  This classic recipe makes a simple garlic, white wine and butter sauce that goes well with a pile of pasta or with a hunk of crusty bread. However you make the dish, once the shrimp are added to the pan, the trick is to cook them just long enough that they turn pink all over, but not until their bodies curl into rounds with the texture of tires." (I used basic frozen small to medium shrimp that was shelled and deveined) Step 1  2 tablespoons extra­ virgin olive oil 2 TB butter 2 cup dry white wine or broth  4 garlic cloves, minced  3⁄4 teaspoon k...

This was good, but John thought it was a bit bland. However, it does have potential, and it came from melskitchencafe.com. It needs a bit more flavor, so I added some curry powder after the fact and that helped. You can add a lot more things to the sauce to kick it up a notch. The sauce thickens as it cools. Totally Not Authentic But Super Delicious Instant Pot Red Coconut Curry Noodles 4 cups chicken or vegetable broth 16 ounces fettuccine noodles, broken in half We used rice noodles 1 can (13.5 ounces) coconut milk, light or regular We used lite, but it needed some more kick, so soy sauce might also be good 1/4 cup sweet Thai chili sauce (see note) 1 tablespoon fresh ginger or ginger paste Go generous with this 1 tablespoon red curry paste (see note) I would at least double this, if not more and the Mae Ploy brand is the best 3 cloves garlic, finely minced I would double this, plus some 1 teaspoon salt (I use coarse, kosher salt) 1 cup snow peas, halved or whole We al...

This came from cookingclassy.com. It was good. My problem is that I used pre-cooked frozen shrimp, so they were a bit tough, but the recipe itself is sound and could easily be used again. I give this a 7.8. Baked Shrimp (with Garlic Lemon Butter Sauce) 1 1/4 lbs extra large shrimp, peeled and deveined 1/4 cup butter I did 50% olive oil 1 Tbsp minced garlic (3 cloves) I added 2 more than this 2 Tbsp fresh lemon juice Salt and pepper 1/8 tsp Red pepper flakes, or to taste (optional) This is a must 2 Tbsp minced fresh parsley I used dried https://www.cookingclassy.com/baked-shrimp/ You essentially melt the butter in a pan, add the garlic, and then the other ingredients (minus parsley and shrimp). You put the shrimp in a 9x13 pan and pour the sauce over it. Cook it at 350 for about 9-13 minutes, or until they are pink.

So, this was good, but not awesome. It's probably like a 7. However, it has lots of potential. We decided this needed some sautéed mushrooms and then roasted asparagus on top. Also, it was WAY too lemony. I would go super easy on the zest and juice. Also, I cut the shrimp down, and I wouldn’t do that next time. Garlic Shrimp with Quinoa · 4 teaspoons extra-virgin olive oil — divided · 1 pound raw tail-on shrimp — 26–30 count, peeled and deveined · 1 teaspoon kosher salt — divided · 1/2 teaspoon chili powder — divided · 1/3 cup finely chopped yellow onion — about half of 1 small onion · 3 cloves garlic — minced (about 1 tablespoon) I used more than this, and I think it needs at least double · 1 cup uncooked Bob’s Red Mill Quinoa · 1/4 teaspoon cayenne pepper · 2 cups low-sodium chicken broth · 1 large lemon · 3 tablespoons fresh parsley — plus additional for serving We used dry parsley Directions and recipe can be found at link below: https://www.wellplated.com...

So, I made this recipe up, and I would totally make this again. It’s fun, light, and a great summer meal. Here are the ingredients: Romaine Lettuce Thinly sliced red onion Avocado Grape tomatoes Roasted asparagus Shrimp Mango Salad Dressing (I blogged this just a minute ago) So, for the roasted asparagus, I did some complicated thing with lemon and garlic and put it in the oven and next time I’ll put this on the stove with olive oil and salt. Just as good. Next time I might add cucumber as well. For the shrimp, I sauteed it in butter with oregano, chili powder, chipotle chili powder, garlic, smoked paprika, kosher salt, and onion powder (I just shook the spice on until they were coated). I drained the liquid of the defrosted shrimp first so that it wasn’t soggy, and I let it cook until the oil was gone and they were dry. They were awesome.

So, I felt inspired by this recipe when I saw a picture on pinterest and then just made my own version. It was good, but for some reason I will always prefer plain fettucine alfredo. Weird. I would make this again though, and it gets a 7.5. So, first, I sauteed mushrooms in butter, oil, salt, and fresh garlic. Then, I used the same pan to sear the shrimp with oil, garlic, and 1/4 tsp. crushed red pepper. Then, you make a traditional alfredo sauce 1/4 cup butter I use half olive oil 3/4 cup cream I often use half milk, half cream 1 small clove garlic, pressed 1/8 tsp. pepper 1/4 cup chopped fresh parsley I use dried 1/2 cup parmesan cheese 1 Tbs. flour ¼ tsp. salt Melt butter over medium heat, add cream and spices until almost at boiling point. SLOWLY stir in cheese. You need to double this for a pound of pasta Then, I combined it all together.  We served it with asparagus.

This meal was super easy, and the kids loved it. I thought they were fine, like maybe a 6.5, but have potential. The biggest thing is to fully defrost and drain the frozen shrimp if you don’t use fresh. Otherwise they get too wet in the oven and don't properly caramelize. I baked these at 400 for about 6 minutes. Before I added them to the oven, I seasoned them with: Dry parsley, crushed red pepper flakes, smoked paprika, 4-5 cloves fresh garlic, butter, salt, pepper, and lemon juice to finish.

This was kind of a fun change from traditional fried rice. I would give this a 7, and it came from cookingclassy.com. Quinoa Shrimp “Fried Rice” 1 cup white quinoa 12 oz medium (51-60) shrimp, peeled and deveined I did probably half of this 6 tsp olive oil, divided Salt 1 1/2 cups frozen peas and carrots blend I did 1 cup of each and used fresh carrots 1/2 cup shelled edamame 3/4 cup chopped green onions (about 4 stalks) I also did the scallion part 3 cloves garlic, minced I did more than this 2 tsp peeled and finely minced ginger we used ginger paste 4 large eggs 2 Tbsp soy sauce, or to taste we doubled this and also added soy to the eggs 2 Tbsp mirin 2 tsp sesame oil 1/4 cup chopped cilantro   instructions and directions can be found at link below:   http://www.cookingclassy.com/quinoa-shrimp-fried-rice/

This was good—it’s not amazing, but it was a fine weeknight meal. It probably gets a 7. The recipe came from Fine Cooking magazine, and I put my changes below in bold. Broiled Shrimp & Broccoli with Spicy Peanut Sauce by Molly Gilbert from Fine Cooking Issue 137 Cooking spray 3 Tbs. creamy peanut butter,preferably natural 2 Tbs. reduced-sodium soy sauce 1-1/2 tsp. packed dark brown sugar 1-1/2 tsp. Asian sesame oil 1-1/2 tsp. Sriracha; more to taste 1-1/2 tsp. plain rice vinegar 1-1/2 tsp. freshly squeezed lime juice 1-1/4 lb. extra-large shrimp(26 to 30 per lb.), peeled and deveined I bought frozen, pre-cooked shrimp at Costco 1 lb. 1-inch broccoli florets(about 4 cups) 1 Tbs. olive oil Kosher salt and freshly ground black pepper Instructions and recipe found at link below: http://www.finecooking.com/recipes/broiled-shrimp-broccoli-spicy-peanut-sauce.aspx Essentially, you roast the broccoli at high heat, like 400 for like 10 minutes, until it...

I have sucked so much lately. And, I have had more free time on my hands, so there are no excuses. Bad Mel! So, I really didn’t have much of a recipe for this, but it was good and I would make it again—it gets a 7.5. We took romaine lettuce, and added: hard boiled eggs radishes cucumbers avocado shrimp sautéed in garlic, butter, and crushed red pepper flakes salt and pepper to taste Caesar salad dressing (either make your own or buy a good one) Don’t put the dressing on until you are ready to serve it.

So, this recipe came from Finecooking.com. We made this a couple of months ago and I am just barely getting around to blogging it. Sigh. Anyway, this was good. It wasn’t amazing, but I would certainly make it again. Oh, and John made it, and since it’s been so long, I doubt he remembers what he did. I noted one change I think he made, but anyway, I would give this a 7.5. Stir-Fried Shrimp and Carrots with Toasted Almonds by Susie Middleton from Fine Cooking Issue 116 1 Tbs. plus 1 tsp. fish sauce 2 tsp. fresh lime juice 1-1/2 tsp. packed dark brown sugar 1/2 tsp. Asian chili garlic sauce 1/4 tsp. cornstarch 2 Tbs. minced fresh lemongrass (from the tender, white inner part) or 1 Tbs. minced fresh ginger We used ginger 1 Tbs. minced garlic 1 tsp. finely chopped or thinly sliced serrano chile, including seeds We did a jalapeno, without seeds 2 Tbs. plus 1 tsp. canola or vegetable oil 12 oz. medium carrots, cut into 1/8-inch-thick half-ovals 1 lb. extra-jumbo shrimp (16 t...

This was quite good, and I would make it again for sure. The recipe came from Fine Cooking magazine, and I give this a 7.7. The salad is very light and refreshing, but this needs a bit of something to be a full meal (hence the shrimp). I have included my changes below in bold. Fiesta Quinoa Salad with Grilled Shrimp by Julissa Roberts from Fine Cooking Issue 135 1 cup white quinoa, rinsed I cooked this in 2 cups of water with some salt 4 Tbs. olive oil the dressing only needs 2 Tbs. 3 Tbs. fresh lime juice 2 medium cloves garlic, mashed to a paste I put mine through a garlic press 1 tsp. ground cumin 1/2 tsp. dried oregano Kosher salt and freshly ground black pepper 1 lb. extra-jumbo (16 to 20 per lb.) peeled, deveined shrimp 2 large ears corn I just used about 1 1/2 cups of frozen corn that I defrosted 1 15-oz. can black beans, drained and rinsed I used more than this, probably almost double 1 medium red bell pepper, finely diced 7 medium scallions, thinly sliced 1...

I found this recipe on damndelicious.net, and I would totally try it again. However, other people liked it a lot more than I did. I just don’t know if I was a fan of the sauce. The shrimp itself was fantastic. I would give this a 7.5, but keep in mind, I liked it least out of everyone that tried it (5 adults). I noted changes below in bold. Bang Bang Shrimp Pasta Ingredients 8 ounces spaghetti 8 ounces medium shrimp, peeled and deveined 1 tablespoon olive oil 3 cloves garlic, minced 1 teaspoon smoked paprika, or more, to taste Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves For the sauce 1/2 cup mayonnaise I did scant, and it was a good thing 1/4 cup Thai sweet chili sauce 2 cloves garlic, pressed I would do way more than this, probably double Juice of 1/2 lime, or more, to taste 1 teaspoon Sriracha, optional I used less than this probably a generous 3/4 tsp. for a double batch Pinch of crushed red pepper flakes...

Ok, so these were fantastic. They get an 8.3. Now, I modified them significantly, so I put my changes in bold. The original recipe came from cookingclassy.com, but I kind of combined it with a recipe from annies-eats.com as well (remember the fish tacos I blogged a few weeks back—I took inspiration from that). We added mango salsa as well (see the Fish Tacos with Mango Salsa and Avocado Cream Sauce blog post for the recipe). Also, a word about the shrimp. I added the seasonings to the mostly defrosted shrimp, and then they all drained to the bottom of the bowl as they fully defrosted. Note: fully defrost the shrimp and pat them dry. Then add them to the pan and THEN add the seasonings. I also have no idea how much I really added because half of them ended up at the bottom of the bowl and I just started shaking more on. Anyway, here is the version I got from cookingclassy.com:   Chipotle Shrimp Tacos with Cilantro-Lime Crema   Cilantro-Lime Crema 1/2 cup sour cream (regul...

First, the picture does not do this pasta justice. The picture looks bland, the pasta is not. Anyway, Stef got me addicted to a new, fabulous food blog. It’s called damndelicious.net, and my first recipe attempt from the blog was actually really, really good. John’s parents came over and tried this, and they LOVED it. It probably gets an 8.3. I noted my changes below in bold, and in addition, I added the zest from about 1 small lemon and about 1 tsp. of lemon juice. I think this is a great addition. This only serves about 3-4 adults, just FYI, but it comes together super fast. Anyway, here is the original recipe: Garlic Butter Shrimp Pasta Ingredients 8 ounces fettuccine I used linguine 1 pound medium shrimp, peeled and deveined I used the frozen Costco kind Kosher salt and freshly ground black pepper, to taste 8 tablespoons (1 stick) unsalted butter, divided I cut this WAY down. I used about 2 Tbs. of butter and 1 Tbs. of olive oil, although I did add in another 2 Tbs. before Jo...