Tag Archives: shrimp

hey, me! get back in the kitchen!

18 Jan

Hi, friends! It’s been a long time, but I’m back and bloggier than ever! I’ve got a whole host of posts a brewin’, but in the meantime, I wanted to share one of the fun foodie secrets I’ve been keeping all to myself since I’ve been away–namely that Williams Sonoma has awesome recipes, and they’re pretty delicious. Some of my favorites so far (click pics to see the recipes):

short rib tacos, williams-sonoma

short rib tacos

greek shrimp with tomatoes and feta, williams sonoma

greek shrimp with tomatoes and feta

apple-orange cranberry sauce, williams sonoma

apple-orange cranberry sauce

Needless to say, the site’s become my go-to for recipe hunting.  Discovered your own to-die-for recipes recently? Please share!


¡hot plate! thai red curry w/ shrimp and cod

15 May

I’m not what you would call a picky eater (although many of you who have dined with me might call me an inquisitive one!), but there are a few foods I just can’t stand: coconut, ginger and blue cheese–each with their own strong, distinct flavors, united by a common bond of grossness that makes my tongue want to seek the nearest emergency exit from my mouth. So no one could be more surprised than me to find myself cooking a recipe with coconut and ginger to make the most super-awesome-delicious Thai red curry EVA!!!

I have to give full credit to Savory for inspiring this one; he ordered red curry at the Cheesecake Factory and, after grimacing in disgust at seeing coconut milk listed in the ingredients, I tried it anyway. Turns out coconut milk is much more pleasant than its evil twin, aka actual coconut–who knew??

red curry ingredients

coconut milk playing coy, upper right

The original recipe calls for halibut, but I used cod instead, and if you’ve ever heard me talk maybe once or 50 times about my favorite cod book you know what a big deal it was for me to finally try the fish that changed the world (and with good reason–it’s freaking tasty).

cod and shrimp on plate

cod playing dead, left; shrimp, also playing dead, right.

What I love about this recipe even more than the fact that it is easy to make is that the yum factor never diminishes; I was equally excited each time I ate it, and may have gone through a brief period of mourning after devouring the last bowl.

red curry w/ cod and shrimp

red curry playing delicious, center


Q: What is curry made from?

A: Three spices found in most curry powders are turmeric, coriander, and cumin.

Q: What makes red curry red?

A: The main ingredients in red curry are garlic, shallots, (dried) red chillies, galangal, shrimp paste, salt, kaffir lime peel, coriander root, coriander seeds, cumin seeds, peppercorns and lemongrass. My money’s on the dried red chillies and shrimp paste.

Q: Can I come over for dinner and have some of your red curry?

A: Heck yes you can!

Note: Thanks to James Dowd, Jame’s Dowd’s iPhone and Wikipedia for sleuth support.

lessons from the kitchen

24 Aug

Lessons I learned/was reminded of while cooking this recipe on Sunday:

1. Always prep. There are two parts to prep: reading the entire recipe (before cooking), and getting all the ingredients ready (before cooking). Slacking on either will eventually lead to disaster.

2. Peeling shrimp sucks. So does deveining them. It is worth it to spend the extra $2 to upgrade to large shrimp and get them peeled and deveined. Just do it. (And get your seafood from an actual seafood market! Publix, you should be ashamed of yourself, lowering my standards for all these years.)

3. You guys are better than the internet. Friends: 2. Epicurious: 0. Keep the recipes comin’, y’all!

¡hot plate! spicy shrimp over polenta

22 Aug

This week’s hot plate comes straight from another friend, Ashley Zach. Ashley and I used to share an office when she worked with Moore Consulting Group, and I distinctly remember being jealous of her ridiculously delicious-looking lunches on a near daily basis–so it was my pleasure to cook this spicy shrimp and polenta recipe from her brand spankin’ new foodie blog, Sprout.

You guys, I am going to cut right to the chase: This recipe is amazing. How amazing, you ask? Do you know that feeling, when you’re someplace quiet and you catch a sunset and it makes you realize how beautiful the world is? That is how I felt eating this dish.

Ashley, if you want to be a caterer I hope you will let me hire you. To cater my life. Because damn.

spicy shrimp over polenta

Spicy shrimp over polenta

A few notes on the experience:

It was my first time cooking with jalapeño. I normally avoid anything spicy, but after making this I can assure you that rule has been tossed directly out the window. Delish.

It was also my first time shopping at Southern Seafood Market in Tallahassee. If you are like me and have never been to a seafood market, find one. My jaw literally dropped when I walked in the door; I had no idea fish could be that beautiful. Or fresh. Or enormous.

And to round out the list, this was my first time cooking (or even seeing) polenta. Mine was instant and I think the texture was off, but it was still good.

I so, so enjoyed this recipe, and it was actually easier to make than you would think. I am not kidding when I tell you I got a little teary-eyed when I tasted that first bite, and after telling myself to pull it together–it’s just dinner, for chrissakes!–my brain went into autopilot and I didn’t think another thing until that entire plate was clean.

Thank you, Ashley, for sharing!

Tomorrow: Lessons from the kitchen. Turns out not all recipes have such happy endings. Stay tuned!