tag:blogger.com,1999:blog-7157527.post109634173696330080..comments2023-07-24T11:50:34.446-04:00Comments on my little kitchen: Halfway to Liking ShrimpCathyhttp://www.blogger.com/profile/11194828903719000019noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7157527.post-1096592775963433082004-09-30T21:06:00.000-04:002004-09-30T21:06:00.000-04:00Thanks Cyndy - your recipe sounds really good and ...Thanks Cyndy - your recipe sounds really good and cutting up the shrimp is a great idea!<br /><br />P.S. - I'm definitely one who favors drier eggs over slimy eggs!Cathyhttps://www.blogger.com/profile/11194828903719000019noreply@blogger.comtag:blogger.com,1999:blog-7157527.post-1096585397989667082004-09-30T19:03:00.000-04:002004-09-30T19:03:00.000-04:00The shrimp pasta dish looks absolutely delicious!
...The shrimp pasta dish looks absolutely delicious!<br /><br />One of my favorite ways to eat shrimp is to stirfry them eggs to serve over hot rice. If you don't like biting into the big shrimp, cut into smaller pieces before cooking. To me, salad shrimp (aka bay shrimp) don't have too much flavor and almost always a soft unpleasant texture.<br /><br />Take the shrimp (no heads, shells or veins)after cutting into pieces and toss with some rice wine, tiny sprinkle of salt, and some garlic powder if you like. Then toss into wok and stirfry til done. Remove.<br /><br />Add some oil to wok, toss in 2 beaten eggs. Then toss shrimp back in. Stir and cook until eggs are softly set. (Or cook to hard scramble texture, if you don't like the slimy-er texture of soft scrambled eggs.)<br /><br />Serve over hot rice with some soy, sliced scallions and plenty of hot sauce. <br /><br />Hope you'll like the dish!<br /><br /><br />CyndyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7157527.post-1096427498303717022004-09-28T23:11:00.000-04:002004-09-28T23:11:00.000-04:00Hi Alice - it was much better than the first time....Hi Alice - it was much better than the first time. I think I have started to adjust and I'm pretty sure that some of the shrimp I had that first time were bad. I'm still not crazy about biting into a big old shrimp, so your idea about the tiny ones is great! I have never minded the little ones in egg rolls, but I had no idea where to find tiny shrimp like that. I'll definitely search them out in the frozen food section next time I'm in the grocery store. Thanks for the tip!Cathyhttps://www.blogger.com/profile/11194828903719000019noreply@blogger.comtag:blogger.com,1999:blog-7157527.post-1096419294374474652004-09-28T20:54:00.000-04:002004-09-28T20:54:00.000-04:00Glad you're "halfway" to liking shrimp! So how di...Glad you're "halfway" to liking shrimp! So how did it really go, did you like it halfway better than at first? Have you ever tried "salad shrimp?" They're very, very tiny and they are usually sold frozen. They are perfect for adding to soup for a little extra body and flavor. Since you're not too keen on shrimp as of yet, I'd think these very tiny salad shrimps would be a good way to ease you into it. You could use them in a soup with many other ingredients/flavors/textures and while you might not notice the shrimp so much, you'd still be innoculating yourself toward them.<br /><br /><A HREF="http://www.blogger.com/r?http%3A%2F%2Fbreadbox.typepad.com%2Fbreadbox%2F">Alice</A>Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7157527.post-1096416075705036402004-09-28T20:01:00.000-04:002004-09-28T20:01:00.000-04:00Chuck - I had no idea! I'm not sure it would have...Chuck - I had no idea! I'm not sure it would have been possible to light this quickly enough. Perhaps I need to get one of those long utility lighters - it would be quicker than fumbling with a match - but then again, I'm not sure I'm up for doing this again... Thanks for the good wishes on the shrimp - now we need to think of some pepper dishes for you!<br /><br />Zarah Maria - Thank you! Recipes (especially tried and true) will be most welcome!Cathyhttps://www.blogger.com/profile/11194828903719000019noreply@blogger.comtag:blogger.com,1999:blog-7157527.post-1096379180938388192004-09-28T09:46:00.000-04:002004-09-28T09:46:00.000-04:00That is SO cool, Cathy - onwards with the shrimp! ...That is SO cool, Cathy - onwards with the shrimp! Will keep my eyes peeled on shrimp-recipes that sounds interesting and let you know...Cerebrumhttps://www.blogger.com/profile/16583325839191361818noreply@blogger.comtag:blogger.com,1999:blog-7157527.post-1096365359430927912004-09-28T05:55:00.000-04:002004-09-28T05:55:00.000-04:00Cathy, it looks wonderful...I have flambe'ed with ...Cathy, it looks wonderful...I have flambe'ed with Madeira before and you're right, if you wait to long it won't light. I'm not sure whether the alcohol boils off or if it just becomes too integrated into the sauce to flame (in other words, there's no concentrated layer on top). When it has worked for me I have poured on the Madeira and tipped the pan slightly and lit it...no hurry but also no wait...and it is a wonderful blue flame that usually doesn't reach the ceiling (just kidding...I'm sure you are using an amount that will only cause a small conflagration...uhm...flame). Also, I stir as it flambe's, I don't know if that's right or not but it continues to flame for a bit and does taste great! Congratulations on being halfway to shrimp-liking!chucklesshttps://www.blogger.com/profile/01982862167001655013noreply@blogger.com