Food and Drink What are you making? - Page 2

**Fire Me Boy!** · 09:12 PM

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.

LaChapelle · 12-17-2009, 06:57 PM

babies?

**Fire Me Boy!** · 12-17-2009, 07:00 PM

Quote:

Originally Posted by LaChapelle

babies?

Huh?

CHENZ A! · 12-17-2009, 07:11 PM

Quote:

Originally Posted by Fire Me Boy!

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. shrimp
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.

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.

**Fire Me Boy!** · 12-17-2009, 07:41 PM

Quote:

Originally Posted by CHENZ A!

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.

**Fire Me Boy!** · 12-17-2009, 07:42 PM

Quote:

Originally Posted by CHENZ A!

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.

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.

sedated · 12-17-2009, 08:01 PM

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.

RJ · 12-17-2009, 09:00 PM

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.

**Fire Me Boy!** · 12-17-2009, 09:08 PM

Quote:

Originally Posted by sedated

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.

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.

sedated · 12-17-2009, 09:09 PM

Quote:

Originally Posted by Fire Me Boy!

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.

**Fire Me Boy!** · 12-17-2009, 09:11 PM

Quote:

Originally Posted by sedated

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.

RJ · 12-17-2009, 09:20 PM

Quote:

Originally Posted by sedated

so you used raw shrimp?

no one ever seems to specify.

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

BigOlChiefsfan · 12-18-2009, 08:00 AM

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).

Pioli Zombie · 12-18-2009, 08:10 AM

A morning dookie.
Posted via Mobile Device

CHENZ A! · 12-18-2009, 08:41 AM

Quote:

Originally Posted by sedated

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.

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.
Posted via Mobile Device

Dallas Chief · 12-18-2009, 09:27 AM

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...
Posted via Mobile Device

12-17-2009, 05:01 PM
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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. Last edited by Fire Me Boy!; 12-17-2009 at 09:12 PM..
Posts: 35,253

12-17-2009, 06:57 PM	#16
LaChapelle Banned Join Date: Mar 2009 Casino cash: $10004900	babies?
Posts: 8,588

12-17-2009, 09:00 PM	#22
RJ Supporter Join Date: Oct 2000 Location: In a shotgun shack Casino cash: $9895202	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.
Posts: 14,938

12-18-2009, 08:00 AM	#27
BigOlChiefsfan Certified Bourbon taster Join Date: Aug 2000 Location: Shawnee KS Casino cash: $6380157	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 man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
Posts: 5,164

12-18-2009, 08:10 AM	#28
Pioli Zombie Banned Join Date: Jan 2009 Location: olathe,kansas Casino cash: $10004900	A morning dookie. Posted via Mobile Device
Posts: 11,077

12-18-2009, 09:27 AM	#30
Dallas Chief Veteran Join Date: Apr 2002 Location: Jupiter, FL. Casino cash: $-1194727	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... Posted via Mobile Device
Posts: 3,855