What are you making?
 

I have to admit, it's not my recipe. Totally stole this, but I never saw the recipe and made it from memory. It took me like four trips around the grocery to get everything because I kept forgetting stuff over in the produce section. :)

I'm guessing on some of these amounts.... I cook by look and taste.

Serves 2:

1 clove garlic, minced
3(?) turns olive oil
2-4 scallions, sliced
1 jalapeno, seeded or not, sliced thin
1/3 (?) pt. of grape or cherry tomatoes, halved
1/2 lb. raw shrimp, peeled and de-veined
6(?) fresh basil leaves, chiffonade
Angel hair pasta
White wine (couple splashes)
salt/pepper to season
Lemon

Boil salted water for pasta.

Heat oil over medium high heat. Saute garlic, scallions, and chile. If you like your tomatoes firmer, wait to add them. If you like them cooked down a little, add them now. Saute about 3 minutes.

Drop the pasta in the water.

Add shrimp and wine (and tomatoes if you want the firmer texture) and saute for 3 minutes.

Drain pasta, add to pan and toss with shrimp/sauce mixture. Top with chiffonade of basil and a good squeeze of lemon.

http://img13.imageshack.us/img13/2092/nonamejg.th.jpg

What'd ya call it?

i am going to ryans buffet for xmaz

Turducken for us.

Stuffed with Cajun sausage and cornbread.

Shrimp Diablo Angelica?

No idea, the name above is a play on the angel hair pasta and spicy nature of the sauce.

ROFL

I actually used gray salt (Kosher in the water).

Gray or fleur de sel is best for finishing, but normal everyday cooking it's always Kosher. Just felt like finishing with the gray salt today. Nice little treat, great flavor.

Freshly killed duck breast. Fried.

That looks F'g delicious.

First time I've ever made it, and it is DEFINITELY going in the ol' repertoire. It was very tasty.

No market by that name here. I miss Whole Foods, really.

babies?

Huh?

Sounds great! I have made similar dishes before. Usually use crushed red pepper instead of jalapeno, but I'm sure I'd like it either way. Also could throw in some capers, and maybe a little of the lemon zest.

One question though, when you say scallions do you mean green onions? or do you mean shallots? I always get the two names confused. I would go with whatever the ones that are not green onions are called.

Green onions.

Green onions are scallions. Shallots are shallots.

I'm not a big fan of capers, but a little zest would be good. I could also have used a little more lemon juice than I did, but it was very good.

Looks like something I make all the time, but I've never used the jalapeno. I like using a marsala wine personally.


Speaking of shrimp, what is ChiefsPlanet opinion on raw vs cooked shrimp when cooking a dish? Is there a huge sacrifice in flavor to use pre-cooked? Its not an ingredient I typically use.

I love shrimp and pasta dishes. I always keep frozen shrimp on hand for an easy dinner in a pinch. That looks like a good version.

Don't use pre-cooked. Overcooked shrimp are awful, and the time it'll take to re-heat the shrimp will render it over-done.

so you used raw shrimp?

no one ever seems to specify.

Yes, raw, peeled, de-veined. I always assume raw if the shrimp requires any cooking. I'd only use pre-cooked in a cold dish.

I always keep a bag of raw, peeled, deveined with tail on in the freezer. 26-30 count works well for most recipes.

Quick FYI. For those who use mostly kosher salt or sea salt...stop at Walgreens and buy a bottle of kelp tablets. Many of us no longer use iodized salt, and we're not getting the iodine dose we need for thyroid function. They add that iodine to table salt for a reason. Kelp tablets are cheap, contain some essential minerals you don't get otherwise, and you might even find you have 'more energy' (which is just your thyroid getting what it needs).

A morning dookie.
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No difference in flavor, only texture. Shrimp have such a short cook time anyway, so either way you shouldn't add them until the end. I made a dish that called for the sauce to simmer for 1.5 hrs and add the shrimp for 2 min. I used pre-cooked because they were on sale, and didn't notice a bit of difference in flavor.
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Traditional Christmas Eve dinner that I make is seafood and sausage gumbo, crabcakes, giant shrimp cocktail, and plenty of Captain n' cokes. :)
On Christmas day we usally do ribeyes and baked potatoes. I am usually pretty turkeyed out by then...
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Hey - cool it with the antisemetic remarks.

How is that ant-Semitic in any way? He said Kosher is the way to go... that seems PRO-Semitic to me.

Rubbery shrimp is gross.

ROFL

I might have gotten that if you'd been talking about frying up some ****ing potato pancakes... some latkes.

It was a little obscure talking about Kosher salt. Sorry.