shrimp – Page 3 – Simply Delicious: The Cookbook Project

4-27: Mushroom-Parsnip Au Gratin

Jamie Martin Group 04: Potatoes & Vegetables, Section 1: Appetizers & Starters November 26, 2016November 14, 2020all-purpose flour, au gratin, blanched, boiled, broiled, butter, Cheddar, cheese, crab, creamy, dinner, easy, egg-free, fairly inexpensive, food processor, grated, half-and-half, lunch, mandoline, melted, mushrooms, Parmesan, parsnips, peeled, salt, sautéed, seafood, shellfish, shrimp, side dish, sliced, Swiss, TGV 2016, Thanksgiving, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream

It’s been a hell of a month, y’all. Between my birthday at the very beginning, the election, an aunt passing away, unexpected horse-sitting, and planning/executing my very first self-made Thanksgiving dinner, I unfortunately didn’t do a lot of writing. However, our Thanksgiving this year (TGV 2016) was Simply Delicious-themed, as I used 7 recipes for this year’s feast.

I started the cooking marathon on Tuesday 11/22 with 4-27: Mushroom-Parsnip Au Gratin–I thought parsnips would make an interesting variation on the “vegetable” dish for Thanksgiving. I also cooked this one first because I knew I could cook it most of the way, and save the final broiling for right before the dinner was served.

I don’t know much about parsnips being the “poor man’s lobster” (a quick Google search reveals butter baking cod/haddock/etc. to be the most common modern use for that term), but I’d describe them as a cross between potatoes and carrots. Too potato-y to be a carrot, but too carrot-y to be a potato.

11-3: Indian Scampi

Adam Martin Group 11: Fish & Seafood, Section 2: Main Courses October 17, 2016October 27, 2020black pepper, brandy, butter, cayenne pepper, chili sauce, cognac, creamy, curry powder, dinner, easy, egg-free, expensive, flambé, gluten-free, Grand Marnier, green onions, herbs and spices, Indian, leeks, lunch, melted, paprika, red bell peppers, rice, sautéed, scampi, seafood, shellfish, shrimp, spicy, steamed, stir-fry, Tabasco sauce, untested, vegetables, whipping cream

Jamie made me a dish when we first started dating that she called “Shrimp Something“. This recipe, 11-3: Indian Scampi is a dish that is pretty similar to “Shrimp Something” so I really enjoyed it. ?

Shrimp has to be one of my favorite crustaceans to eat. ?

3-18: Shrimp Bisque

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters October 14, 2016March 14, 2020all-purpose flour, appetizers, bisque, boiled, brandy, butter, cooked shrimp, creamy, dill, dinner, egg-free, fairly easy, fairly expensive, fish bouillon, fish stock, frozen, half-and-half, herbs and spices, lunch, melted, paprika, party food, roux, seafood, shellfish, sherry, shrimp, snow peas, soups, sweet peas, tomato paste, untested, whipping cream, yellow onions

I’ve always been a fan of a nice seafood bisque–lobster and/or shrimp bisque on a menu always gets at least a consideration from me, if not an order. 3-18: Shrimp Bisque was a solo affair for me (cream-based things usually are), but I enjoyed every bit of it. ?

I’ll admit it right now: I left the peas out of my version (except for the final picture plate–sorry to break the illusion), but you go right ahead and include them if you dig peas.

5-33: Omelette Stacks with Rice

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters October 10, 2016October 14, 2020Asian, breakfast, candied, canola oil, chutney, cooked rice, cooked shrimp, dairy-free, dinner, dips, eggs, fairly easy, garlic, ginger, granulated sugar, green onions, ham, inexpensive, julienned, layers, leeks, lunch, minced, omelette, Oriental, rice, salt, Saturday, sautéed, seafood, sesame oil, shellfish, shrimp, smoked ham, soy sauce, stacked, steamed, tamari, untested, vegetable oil, white wine vinegar

Hey there. October’s been a crazy busy month IRL so far, but I’ve got some entries banked that I’ll start posting, so expect some more entries coming soon. This one, 5-33: Omelette Stacks with Rice, was a Saturday morning breakfast a few weeks ago that was born out of an abundance of eggs and leftover cooked rice. ?

Simply Delicious suggests serving it as a main course (presumably for lunch or dinner as opposed to breakfast, to which they seem to be drawing a contrast), but you eat it whenever you like. ?

1-14: Avocado Halves with Spicy Shrimp

Adam Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters September 20, 2016October 2, 2020appetizers, avocados, breakfast, chili sauce, chopped, cooked shrimp, crème fraîche, cucumbers, diced, dill, easy, egg-free, fairly expensive, gluten-free, herbs and spices, hors d'oeuvres, lemon juice, lemons, lunch, paprika, parsley, party food, red onions, salad shrimp, seafood, shellfish, shrimp, sliced, slit, snacks, sour cream, sriracha, untested

I don’t make appetizers very often, so I made 1-14: Avocado Halves with Spicy Shrimp for us to eat as a snack while cooking other dishes. ?

I was lacking lettuce at the time, so my dish was served on a platter instead of a bed of crispy lettuce.

1-9: Four Seasons Pizza

Adam Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters August 9, 2016October 2, 2020all-purpose flour, appetizers, artichoke hearts, autumn, baked goods, black olives, cheese, cooked shrimp, dinner, dough, dried herbs, engagement party, fairly hard, fairly inexpensive, fall, green olives, ham, herbs and spices, hors d'oeuvres, Italian, kneaded, lunch, Mozzarella, mushrooms, mussels, olive oil, oregano, party food, pizza, revisited, salt, seafood, shrimp, sliced, spring, summer, Tarzana apt, tomato sauce, toppings, vegetables, whole wheat flour, winter, yeast

1-9: Four Seasons Pizza is a weird little pizza. This appetizer uses ingredients from the 4 different seasons (from my interpretation): ham for spring, olives for summer, mushroom for autumn, and shrimp for winter. The marinated artichoke heart in the middle reminded me of the sun. ?

As I stated in the 13-11: Vegetarian Pizza post, I do enjoy pizza. I made these 4 small pizzas and was able to freeze 2 of them whole to eat later. ?

1-7: Trader Vic’s Crab Turnovers

Jamie Martin Group 01: Hot & Cold Appetizers, Section 1: Appetizers & Starters July 25, 2016July 20, 2020appetizers, Asian, black pepper, canola oil, cheese, chili powder, chili sauce, cocktail sauce, crab, cream cheese, creamy, crispy, deep fryer, deep-fried, Dijon mustard, eggs, fairly easy, fairly expensive, favorites, filling, fried, garlic, garlic powder, herbs and spices, hors d'oeuvres, lobster, lunch, party food, pastry wheel, Polynesian, puff pastry, salt, seafood, shellfish, shrimp, snacks, Tiki, Trader Vic's, turnovers, untested, Worcestershire sauce

I had mentioned in 9-26: Crispy Beef Turnovers and 13-13: Spinach Turnovers that there was a third turnover recipe that I had intended to make (for a trio of turnovers), but that the third recipe required a different cooking method (deep-frying versus baking), so I chose to shelve it until I could do it right.

Well, I happened to have a (borrowed, since returned) mini deep-fryer in my possession recently, so 1-7: Trader Vic’s Crab Turnovers (the fabled third turnover recipe) was finally about to become a reality.

12-26: Pasta with Creamy Shrimp

Jamie Martin Group 12: Pasta & Rice, Section 2: Main Courses July 13, 2016July 28, 2020al dente, black pepper, boiled, butter, canola oil, chives, cooked shrimp, creamy, crème fraîche, dinner, easy, fairly inexpensive, fettuccini, grated, herbs and spices, horseradish, lemon juice, linguine, lunch, melted, parsley, pasta/noodles, salt, seafood, shrimp, side dish, sour cream, spaghetti, untested, whipping cream

Here’s a short one that was a solo dish for me (those cream ones always end up being a solo affair) – 12-26: Pasta with Creamy Shrimp. I envisioned it being more like an Alfredo sauce and less like herb-filled whipped cream with shrimp in it, but unfortunately the latter is what I got.

The description on this one is deceiving–it’s honest, yet vague. There is cream, shrimp, and horseradish–and it is easy to prepare. However, the “mouthwatering” and “delicious” descriptors were noticeably maladapt for me. ?

11-14: Tempura

Adam Martin Group 11: Fish & Seafood, Section 2: Main Courses July 2, 2016January 21, 2023all-purpose flour, appetizers, Asian, asparagus, broccoli, canola oil, carrots, daikon radish, dairy-free, deep fryer, deep-fried, dinner, egg whites, egg yolks, eggs, expensive, fairly hard, fish, fried, ginger, granulated sugar, grated, herbs and spices, hors d'oeuvres, Japanese, lunch, mushrooms, pan-fried, pared, party food, potatoes, rice, rockfish, saké, sesame oil, shellfish, shrimp, side dish, snacks, snap peas, soy sauce, sweet potatoes, turnips, vegetables, vegetarian, yellow onions, zucchini

This recipe, 11-14: Tempura tastes great, but the amount of prep is so arduous that I would rather pay a chef at a restaurant to make it for me.

Mixed tempura is my favorite starter dish whenever Jamie and I go out to a sushi restaurant. ?

11-25: Best Ever Sole Au Gratin

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses June 27, 2016July 7, 2020all-purpose flour, au gratin, black pepper, butter, cheese, chicken bouillon, chicken broth, chopped, cooked shrimp, creamy, dinner, egg yolks, eggs, fairly easy, fairly expensive, fish, fish bouillon, fish stock, grated, lunch, mashed potatoes, melted, mushrooms, pared, Parmesan, revisited, roux, Rozie house, salt, sautéed, seafood, shrimp, sole, stuffed, twice-baked, vegetables, whipping cream, white wine, yellow onions

This recipe is already setting high expectations with the title 11-25: Best Ever Sole Au Gratin, and I’m not here to completely dash those hopes. This is a pretty decent fish recipe, as those go (I’m usually wary of home-cooked fish recipes), but it’s nothing spectacular, despite Simply Delicious’ assertions. ?

This one gets fancy with the piping bag and tips for the potatoes. I still haven’t replaced my piping/pastry bag set-up since it all failed during the making of 17-52: Apricot Macaroons for the holidays last year (2015). Since I’ve yet to replace it, I’ll have to get creative again.