shrimp

Herb Marinated Curly Shrimp With Fresh Dill Flowers

| Heidi

Herb Marinated Curly Shrimp With Fresh Dill Flowers
Dill grows wild in my herb garden and I have a lot of it. One of the things I love about dill are the yellow flowering dill tops. These flowers are not only beautiful, but they are also edible. They have a very concentrated dill flavor and look stunning on any plate. If you have dill in your garden I encourage you to use the flowers. Just for fun and to impress my lunching friends I cut the shrimp in half lengthwise so when I cooked them they would curl up. It also creates a better bite for a salad or appetizer.  Continue reading →

Baked Shrimp With A Lemon & Tarragon Mayonnaise

| Heidi

Baked Shrimp With A Lemon & Tarragon Mayonnaise 1
I like to entertain, but I do try to keep things simple. Baking the shrimp instead of boiling them takes way less time and ends up perfect every time.  Then, instead of the same old cocktail sauce (although I served that too), I made a mayonnaise-based sauce for dipping. My guests went crazy over it and the cocktail sauce was left untouched! The best part was that this time I got to share it first-hand with my Fabulous Fare Sister…Linda…she was there too! If you’re serving shrimp – try this method…and the sauce is better if made a day ahead, which is always nice…  Continue reading →

Creole Style Shrimp Risotto

| Heidi

Creole Style Shrimp Risotto 1

Linda is really the Risotto girl, but every once and a while I’ll make it. It is in my opinion the Yummiest way to eat rice! Here I was in the mood for a spiced version, so I went ahead and Creole’d my Risotto… not sure that’s a real word, but that’s what I did. If you like a little spice go ahead and give this Risotto a whirl. Continue reading →

Perky ‘Paella’

| Linda

Perky 'Paella'

Paella is a wonderful rice dish that originated in Valencia Spain. It is a flavorful combination of ingredients cooked in a ‘Paella pan’ which is a round shallow pan with side handles. There are actually many types of Paella including Valencian, vegetarian, seafood and mixed.  Today’s ‘Paella’ is a mixed, free-style version in which I used Spanish chorizo, boneless chicken thighs, large shrimp and a combination of jasmine rice and fine egg white noodles along with saffron and other spices. This is the perfect meal to cook as a couple…grab a bottle of your favorite wine…I recommend a Spanish Rioja…pour a glass and share the stove! Continue reading →

Tubettini Pasta With Wilted Arugula, Shrimp & Toasted Garlic

| Heidi

tubettini-pasta-with-wilted-arugula-shrimp-toasted-garlic-1
My hubby said this is his new favorite and I have to agree. He wants me to make it again tonight! The flavors of the creamy pasta with the freshness of the wilted arugula are a perfect compliment to the lightly seasoned and floured shrimp. Tip this baby off with a little crunchy garlic and POW! Continue reading →