I looooved Shrimp Cocktail when I was a kid. I think the only place I ate it when I was little was at Red Lobster. We didn’t go there all that often, so it was special. Plus, it was a “cocktail,” so I felt very sophisticated. Then I would order popcorn shrimp and fries, which, as we all know, is the height of sophistication.
These days, I usually get my Shrimp Cocktail at holiday buffets, where the shrimp sit in a ring on a plastic tray surrounding a tub of pre-made sauce. I’ve bought a few of these shrimp kits myself, but I don’t think I will buying one again. This cocktail sauce is so easy to make and it tastes fantastic. I thought the 3 tablespoons of horseradish was just right, but you can adjust the amount to suit your taste. And let’s not forget about the shrimp—they are perfect! Continue reading ‘Shrimp Cocktail’
It is cold and rainy as I write this, our first real cold of the year (it’s late this year). Blah. I’m thinking back to the unusually warm November weekend we had a couple of weeks ago. Knowing it was likely the last good grilling weather we would have for a while, I wanted to take advantage of it. Thanks to a “all the frozen foods you can fit in this bag are 10% off” sale, I had a bunch of shrimp in the freezer, so it was the protein of choice.
I had the couscous recipe bookmarked on the computer. In the original recipe, it is served as a chilled salad, but I wasn’t interested in waiting for our food to get cold before we could eat, so I served it warm. It was delicious! Perhaps someday I will try chilling the couscous, but knowing how tasty it is warm, I kind of doubt it. Continue reading ‘Grilled Herb Shrimp with Tomato Basil Couscous’
I love stir fries. Mike? Not so much. He’s not a fan of soy sauce. Challenge accepted!
I found a soy sauce-free stir fry. It’s a good one, too. Shrimp, sugar snap peas, corn, and red bell pepper are all wonderful, and this recipe lets them shine—there’s no heavy sauce to cover their flavors. We’ve had this with both rice and noodles along side. Mike prefers the rice, I like the noodles. The stir frying happens really fast, so have everything cut up, measured, and ready to go before you heat up the wok. Continue reading ‘Ginger Shrimp, Sugar Snap, and Corn Stir Fry’