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 …
Shrimp cocktail is a delicious appetizer which I have made a couple of times during the Christmas and New Year season. The key is to buy good shrimp and then to not overcook them. This is how I made shrimp cocktail and cocktail sauce for 8 people at Alyssa’s birthday. As I side note, I Read More …
About a week ago I made Saizeria Milano Doria which is an example of a class of Japanese dishes inspired by European cuisine. (Doria are gratins on a rice base. The first Doria was invented in the Hotel New Grand in Yokohama in the 1930s with seafood.) This version is adapted from a charming Japanese Read More …
Bacalhau à Bràs is a Portuguese classic, including salt cod, onion, potatoes, and olives. After consulting many recipes, I based this version on a recipe at 2foodtrippers.com, with a number of modifications. A key one was using frozen hash browns for the potatoes, which saved a lot of cutting. This makes 4 servings and takes Read More …
The WSJ had a recent “Slow Foods Fast” recipe of stewed tomatoes on top of smoked cheese grits. This looked good, and I thought would be even better with some shrimp. (Shrimp and Grits is such a Southern classic that I have an entire cookbook of variations on this dish.) It turned out very well. Read More …
I spotted several recipes in which people were riffing on Claudia Rosen’s recipe for fish baked in a tahini-lemon sauce, so I decided to try the original recipe, which is in her classic The New Book of Middle Eastern Food (which replaced my worn-out copy of her original 1972 book). We enjoyed it with home-made Read More …
A popular side dish in South Texas is spaghetti with a poblano/cream sauce. I turned it into a main course by adding sautéed shrimp. I am sure it would also be good with other proteins, such as fish or chicken. This recipe is adapted from Lisa Fain’s Homesick Texan website. I made enough sauce for Read More …