If you happen to have a “pastry fish” laying around, here’s a good use for it (I know you’ve been waiting for someone to tell you what to do with it). 11-20: Pastry Fish with Shrimp is so 1980s that I think we can bring it back around again for a 2020s-era reboot–this just screams “novelty food that looks better than it tastes”.
Maybe I’ve just been watching too much Great British Baking Show (or Great British Bake Off, as it is known in its native UK) on Netflix lately, but this sounds like a wacky cooking challenge just waiting to happen.
As another clue to the era from which it emanates, Simply Delicious offers a lot of stir-fry recipes, along with quite a few other “pan-Asian” options. 11-32: Shrimp and Cashew Stir-Fry isn’t much different from a lot of these other types of dishes, but if you like shrimp and cashews, this is your dish.
Simply Delicious suggests serving this with some steamed brown rice. I remember my mom pushing the brown rice on us in the 80s and 90s…it wasn’t great. I know it’s healthier for you, and there are some dishes where it works, but I’m just generally NOT a fan.
I’m still on my quest to finish off the Fish/Seafood chapter, so expect some more fish entries in the near (maybe-not-so-near) future. 11-13: Flounder with Sautéed Vegetables sounds pretty…plain, but maybe that’s not a bad thing when it comes to whipping up an easy-ish dinner these days.
This card looks like it got slightly impacted during the “Great Roach Massacre of ’09“, but the important part (the recipe) is still plenty legible. All you’re missing here is Simply Delicious acting as 1980s hype man for including fish as part of your diet.
Simply Delicious says that now (winter) is the time for scallops, so here’s 11-22: Scallops with Tomatoes for you. It’s very similar to one of my FAVORITE recipes from this book, 11-12: Creamy Sautéed Shrimp (otherwise known in my family as “Shrimp Something”).
Seafood + butter + curry + tomatoes + cream is pretty much always going to be a win. With rice, 10/10?
Many moons ago when I first began this project, I wrote about Simply Delicious‘ use of adjectives to spice up the descriptions of their dishes. 3-7: Snappy Crab Soup reminds me of 3-13: Velvety Carrot Soup in its use of flashy words to get you interested in something hard to get excited about.
This is essentially a crab bisque, without the extra steps of simmering shells. The “hot pepper seasoning” they refer to in the blurb above is Tabasco sauce, so this is a mildly Cajun-influenced recipe as well. I remember thinking Tabasco sauce was the HOTTEST thing ever when I was a kid…I’ve learned so much since then. 🦀🌶
You thought I’d run out of crêpe recipes by now, didn’t you? Here’s yet anotherfor you (#7, at the time of this posting), 5-17: Crab-Filled Crêpes.Simply Delicious has featured both sweet and savory crêpe recipes, and this one would probably be EXCELLENT for a nice brunch.
WAY, way back, when I first started this project (April 2014), crêpes were a new frontier–something I’d never done before. You can read about it in 5-24: Meat-Filled Crêpes.
Feeling a bit of déjà vu? Maybe you’ve seen 1-31: Crab Cocktail before, or maybe you haven’t. I was doing some recent experimentation on the backend of my website, and long story short: I needed to do a rollback to an earlier version and this one got deleted. So I’m reposting/rewriting it again–however, you’ll miss whatever witty remarks I included with the first version.
I remember saying something about this being a good option for a meal instead of an appetizer (since there’s no parties allowed), and that you should picture yourself eating it near the coast with the breeze in your hair, since between COVID and wildfires, I don’t know if we’re ever getting to leave the house again.
Salads are usually a good choice when it’s hot out, and since we’re currently in the middle of summer (here in the U.S.), 2-3: Salad Niçoise (pronounced nee-swah) might be a good choice for an upcoming meal. Plus, it primarily uses readily-available canned/jarred ingredients, which can be helpful for both budgets and pandemic shopping.
Summer 2020 has been quite the disappointment so far, and still being stuck at home is tough. If you’re looking for something to lift your spirits, 2-21: Shrimp Salad probably isn’t going to do it. However, if you close your eyes while you’re eating it, maybe you can pretend you’re on the beach instead of your couch.
This salad features not one but TWO cream-based dressings, so you know it’s fancy. I recently covered 2-5: Caribbean Seafood Salad which also features a shrimp-based salad. However, that one includes apples, bananas, and asparagus, so this one might be a safer choice.
Every so often throughout this project, I run into entries that make no sense, culinarily. I’ll admit–my knowledge of Caribbean cuisine is probably more limited compared to other types. However, I find it hard to believe that 2-5: Caribbean Seafood Salad is an “authentic” representation of a real Caribbean dish.
The other similar recipes I’ve found for “Caribbean seafood salad” include pineapple, papaya, and/or mango, and all look much better than this apple/banana/asparagus mess. Keep that in mind–there’s better ways to use these ingredients (and to make a “Caribbean seafood salad” than what they’re out here trying to do.