Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
For Your Information
Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
Popular Posts
-
Food manufactures have so convinced us that home cooking is not possible without a ready-made mix that many of us actually believe that myth...
-
I am very much a scratch cooking most of the time. One thing that has always been a concern is coming across a recipe I want to try that ca...
-
Pork is the remains a popular meat of choice for curing with bacon and ham being the most popular. What many don't realize is curing me...
I've talked before how grocery sales run in cycles, usually about 12 weeks apart. This is the time of year shrimp (frozen: raw, cooked, shrimp ring platters) tend to go on sale and stay on sale for the most part until the end of the year. The reason for this is the higher demand for shrimp during the holiday entertaining season. We enjoy shrimp year round so this is the perfect time to stock the freezers.
Shrimp cocktail is usually served in a chilled seafood cocktail glass or on a bed of lettuce when ordered in a restaurant. The serving size normally is 6 to 8 good sized shrimp surrounding seafood sauce. The grocery stores sell frozen shrimp rings as well that only need to be thawed and served in the tray provided.
At home I serve shrimp cocktail simply on a plate surrounding a small jar of homemade
seafood cocktail sauce, sometimes on a bed of leaf lettuce but often not. Pictured is thawed tail on 36/45 shrimp served as an appetizer. The numbers refer to how many shrimp per pound so in this case there were 36 to 45 shrimp per pound. This is a nice appetizer size but is also nice for
garlic shrimp or adding to a quick stir fry. Since the shrimp is already cooked it can be served cold or just warmed through making it rather versatile for appetizers and other quick dishes.
1 food lovers commented:
I love shrimp cocktail, the shrimp and the sauce equally! I just bought a frozen bag last week as, like you said, it's on sale this time of year. I'll be using it for Shrimp tacos this week and something not yet determined next week:)
Post a Comment