Robin Garr wrote:Sometimes even a dish as delicious as fresh basil pesto starts to seem ho-hum through repetition that's when I move outside the box: Pesto of asparagus, walnuts and Parmigiano Reggiano with linguine.
Karen/NoCA wrote:Robin Garr wrote:Sometimes even a dish as delicious as fresh basil pesto starts to seem ho-hum through repetition that's when I move outside the box: Pesto of asparagus, walnuts and Parmigiano Reggiano with linguine.
Robin, do you have a recipe for this dish? You should send this to Linda Stradley for her "reader submitted recipe section". beautiful picture and very original. I can give you her email if you want to send it. with picture attached?
I'd love to make this!
Paul Winalski wrote:Last night's dinner was Ethiopian doro wat.
Frank Deis wrote:A few months ago Costco had their 2 pound bag of frozen shrimp on sale and I gave it a try. Now I have to have some in the freezer, it's so convenient to pull out a dozen or so shrimps to thaw in the fridge overnight and then toss something together for the 2 of us. And I have been trying out recipes for Scampi, since that tends to be simple and delicious. One recipe I tried was from Lidia Bastianich, elegant but too complicated. You had to make a compound butter with herbs, and split the shrimp and put them on a cookie sheet with their tails straight up and the 2 halves butterflied out to the side. OK but ???
Last night I tried a Mario Batali recipe and we loved it. It relied heavily on stuff I have growing in my yard namely fennel (for the fronds or leaves) jalapeño peppers (my tenants have a few plants in their raised garden), and mint. So for a dozen shrimp you finely slice 2 cloves of garlic and 2 seeded jalapeños. Throw those into a hot frying pan with the shrimp and "smoking" hot olive oil. Cook for a couple of minutes until the "down" side is red and cooked, flip over and add maybe 1/4 cup dry white wine, the chopped fennel leaves and chopped mint. Stir until it makes a bit of sauce and serve. I had some "fresh" linguini that cooked in about 3 minutes, served it over that. "Dessert" was a whole heirloom tomato (Brandywine I think) cut up and made into Capresi. Nice meal. BTW the basil was also from our back yard.
Karen/NoCA wrote:I love the peeled and deveined shrimp at Costco. I always keep a package of it.
Karen/NoCA wrote: We have used it for years, the quality is always consistent.
Carl Eppig wrote:Karen/NoCA wrote:I love the peeled and deveined shrimp at Costco. I always keep a package of it.
Karen is it wild or farm raised? No, I'm not going to trash the farm raised as I did the Atlantic salmon. I just find the most of it, including all I've tried became mushy after thawing. The only frozen peeled and deveined shrimp we get is Emeril's Wild Caught.
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