This quick and easy salad is made from pantry ingredients (and fresh parsley) and is high in fiber and low in fats and glycemic response. This version is adapted from Keepers by Kathy Brennan & Caroline Campion. I adapted their version to make a one-course meal for 2 persons. ½ cup farro 1-1/2 cups water Read More …
Egg Foo Yung is a Chinese-American classic, an inexpensive and easily prepared dish. This version with shrimp is adapted from It’s All American Food by David Rosengarten and used up some small cooked shrimp I had in the freezer. This recipe will make 4 servings with steamed rice and will take less time to cook Read More …
The most famous food to grill on a cedar plank is salmon. For my first try at this, I adapted a recipe from Dina Guillen’s cookbook Plank Grilling. It takes at least an hour of preparation to soak the cedar plank, and then the rest takes about half an hour to make the glaze, heat Read More …
This version of the popular Southern dish shrimp and grits is adapted from the New Orleans section of Nina Compton’s cookbook Kwéyòl / Creole. We enjoyed it at the beach a few weeks ago and again this last weekend. I have lightened it a bit from the original. This will serve 4 to 6 people Read More …
This dish is adapted from a recipe in the Milk Street magazine’s September-October issue. It is very similar to Garides Santorini (Baked Shrimp and Feta Santorini Style). Milk Street classifies this as a “COOKish – Throw It Together” recipe, which is a pretty good description. It takes about an hour but there is very little Read More …
Eating sardines is a good way to increase calcium in one’s diet, so I was looking around for a pasta recipe using sardines and saw one on Ciao Sicily by Damian Mandola & Johnny Carrabba, which I adapted for dinner last night. (Damian’s restaurant in mid-town Houston (Damian’s Cucina Italiana) was the site of many Read More …
Salmon jerky is easy to make and tasty and is a nice alternative to standard meat jerky for anyone who avoids meat. I am thinking of this for our next canoe trip. It is also quicker than meat jerky since the relatively delicate fish does not benefit from either a long marinade or a long Read More …
Shrimp paste is the term used in Charleston for shrimp salad. It is easily made and is useful for a lot of purposes, such as for the open-faced sandwich shown in the photo. This version was adapted from Does This Taste Funny from Stephen and Evie Colbert. ½ cup white vinegar ½ cup water 2 Read More …
This is my latest variation of the Spanish classic.. This is a dish in which the smaller and less expensive shrimp are better than the larger shrimp. This, good French bread, a salad, and champagne/ white wine makes a perfect dinner, and one that does not take much time to prepare. A triple recipe of Read More …
We had 2 pounds of shrimp thawing for shrimp cocktail for a family dinner when it got called off because of sick family members. We decided to turn the shrimp into a bisque to soothe the sour throats of the sick. We based the bisque on a recipe by Ina Garten, with the biggest change Read More …