If we can cook it, you can cook it!

Category: Cumin-Lime Shrimp with Ginger

Shrimp Étouffée

Shrimp Étouffée

Shrimp has many virtues. Among them is the lightning speed in which they cook.   That is also their bugaboo.  Overcooked shrimp are dried out and rubbery. In a recent Cook’s Illustrated, Andrew Janjigian pointed out the problem.  Shrimp are best cooked at just 120…

30 Minute Dinners, 30 Minute Meals, American Cuisine, Andrew Janjigian's Method for Cooking Pan-Seared Shrimp, Atlantic Shrimp, Cajun Food, Cook's Illustrated, Cook's Illustrated How to Pan Sear Shrimp, Creole Cooking, Culinary History Strozzapreti Pasta, Cumin-Lime Shrimp with Ginger, How to Pan Sear Shrimp, Ina Garten, Ina Garten's Roasted Shrimp and Orzo, New York Times Shrimp Etouffee, Seafood, Seafood Dishes, Shrimp, Shrimp Bolognese, Shrimp Dishes, Shrimp Étouffée, Shrimp with Spicy Tomato Sauce and Strozzapreti, Vallery Lomas, Vallery Lomas' Shrimp Étouffée
-
by Monte Mathews
-
0 Comments
Cumin-Lime Shrimp with Ginger and Garlic Fried Rice

Cumin-Lime Shrimp with Ginger and Garlic Fried Rice

My friend Lorna said she thought I should focus some attention on seafood cookery. She’s convinced that most people don’t have a clue how to move beyond their one recipe for sword fish. Or tuna. Or flounder. That, when confronted with any other fish, they…

Asian Cooking, Asian Flavors, Asian Food, Atlantic Shrimp, Cumin-Lime Shrimp with Ginger, Garlic, Garlic Fried Rice, Gluten-Free, Gluten-Free Food, Gluten-Free Recipes, Gulf Coast Shrimp, How to buy Shrimp, Meatless Meals, Meatless Mondays, New York Times, New York Times Cumin-Lime Shrimp with Ginger, Rice, Rice Dishes, Seafood, Seafood Dishes, Seafoodwatch.org, Shellfish, Shrimp, Shrimp Dishes, Shrimp Farming in Southeast Asia, Stir-Fries, Weeknight Dinners, Weeknight Dinners Seafood, Weeknight Suppers
-
by Monte Mathews
-
2 Comments

PRODUCT NEWS YOU CAN USE

It’s National Ranch Dressing Day

And it’s time to do over the Ranch!

The number one choice in Salad Dressing in the USA is, of course, Ranch!  It’s the one that’s so versatile, it finds its way onto everything from baked potatoes – a personal favorite of ours—to pizza!  And who hasn’t coaxed a child to eat all manner of good-for-you vegetables dipped into its luscious creamy-onion-y goodness.  But hark! There’s a new Ranch in town and it’s better than ever!

Field + Farmer’s Ranch Dressing has arrived.  And it’s a step way above ordinary Ranch! Little did we know that the Ranch we’ve been buying is loaded with additives, gums, preservatives and oh-no! sugar! Field + Farmer wouldn’t dare do that! It’s 100 percent plant-based, Non-dairy, non-GMO, Gluten-free, allergen-free and zero percent sugar! And need we tell you how great it tastes!

The story begins in an indoor urban farm. Called Farmed Here, it grew greens and herbs for the Chicago area.  An early local food leader, Farmed Here started using leftover basil to make salad dressing and as a way to reduce waste. That dressing was a huge hit and Farmed Here shifted focus from growing to creating fresh, clean-label, plant-based products.  Three years ago they changed their name to Field + Farmer. 

So next time you want to coax a lot more flavor out of everything from arugula to zucchini, do it with Field + Farmer.  It’s MRSP is 6.99 and it’s worth every dime. Go to https://fieldandfarmer.co/pages/where-to-buy and find out where to find it near you.

For Everything You Want to Know About Cruises,see www.AllThingsCruise.com

PLEASE JOIN ME ON AN UNFORGETTABLE TRIP TO BORDEAUX MAY 4 TH TO MAY 11 TH 2020 WITH TOUR DE FORKS

My Travels

Never miss a Post on Chewing the Fat. Sign up here!

Subscribe to our mailing list

* indicates required




Pin It



CookEatShare

Featured Author

Featured Author
view my recipes

Featured Author

Copyright © 2022 Kale Pro