Ginger Man Shrimp and Pasta

Ginger Man Shrimp and Pasta
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Many years ago, when I was working in Beverly Hills, California, there was a restaurant called The Ginger Man. It had many great reviews in local newspapers of the time. Sadly, it is no longer in existence, but the memory of a lovely dinner there lingers in my mind.

There was something on the menu called Shrimp and Pasta. I ordered it, and it was delicious. When I got home, I jotted down the main ingredients so I could make it myself. I even put the recipe in my cookbook software, where it languished for years.

I’m going to get political here. I don’t like our President, Donald Trump. I don’t like what he stands for, and I think that he is a danger to our country. I cried through the inauguration, and was depressed most of the day. When it came time for dinner, I knew I had to make something special that would take me out of that funk. I decided to make Ginger Man Shrimp and Pasta. It tasted just like I remembered, and it made me happy.

When you make this, you can use shrimp that has already been cleaned and cooked, just watch it carefully so it does not over-cook. If you are using raw shrimp, then be sure to clean it carefully, and for a great presentation, butterfly the shrimp. Please use a good pesto sauce, one made with pine nuts, and not just walnuts. You can easily make your own homemade pesto sauce, and have it around when you want it.

Ginger Man Shrimp and Pasta YouTube Video


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Shrimp and Crab Casserole Bake

Shrimp And Crab Casserole Bake
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I decided to save money this month by actually using a calendar and a shopping list. I pulled up some older recipes, put them on the menu, and made my shopping list accordingly. We will see at the end of the month if I actually followed through or if I went bananas.

I have been saving my recipes on my computer for a really, really long time. It started with Meal Master, an ancient DOS program. I had about 350 recipes that were all my own, and then I had to get something better. I picked BigOven because it did everything I wanted it to, and it imported Meal Master recipes. Then, BigOven did something I think is kind of stupid. They went web/android only and decided not to support BigOven software on Windows 10. That meant I would have to put new recipes in on my phone or tablet, which is a real pain in the a–s. No thank you! I have a Windows 7 computer which I will eventually (soon) upgrade to Windows 10, and then I will no longer have BigOven available. So, today, I went shopping for new recipe software, and I found Living Cookbook. I was able to import all 675 recipes. It seems to be just what I wanted, I think I’m a happy camper now.

This recipe for Shrimp and Crab Casserole Bake was given to me by my cousin and was one of the original recipes on had in Meal Master. She made it one day, and I loved it. I think you will like it, too.

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Gambas Al Ajillo – Barbecued Chili Garlic Shrimp

Recipes in this PostGambas Al Ajillo - Barbecued Chili Garlic Shrimp

I will admit I have been remiss at not sharing this recipe earlier. As I was going through photos that my friend sent me from Memorial Day, I happened upon this one, and forgot that I had never shared this with any of you. This dish is so simple, great as an appetizer, or you could have it with rice and something green as a main dish. I actually made this on my Weber, but you could also make it on the stove top.

I subscribe to Saveur Magazine‘s digital edition, and was thrilled to find this recipe in their June/July edition. I adapted it to the ingredients I had available, and it was fantastic.

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Barbecued Mexican Shrimp Stuffed Red Snapper Packets

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Barbecued Mexican Shrimp Stuffed Red Snapper Packets, with avocado, Roasted Peppers, tortillas and cilantro

Barbecued Mexican Shrimp Stuffed Red Snapper Packets, with avocado, Roasted Peppers, tortillas and cilantro

Well, our Weber is going South of the Border tonight, and I’m making Barbecued Mexican Shrimp Stuffed Red Snapper Packets with Roasted Red Peppers, Avocado and tortillas.

I’ve really been into grilling for the past few days, Barbecued Asian Pork Chops, Barbecued Fillet Mignon with Blue Cheese Crumbles, and last night I barbecued a chicken. Tonight is Friday, so no meat. But I did have some red snapper in the freezer, and some cooked shrimp as well. I thought I could stuff the snapper with the shrimp, and as I was chopping it up, it occurred to me if I added spices and cabbage, it could become South of the Border.

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Leftover Madness – French Onion Soup, Shrimp Scampi, Ham and Cheese Panini

The past few days have been full of left overs. That’s a good thing, and a good way to save money, but you have to get creative.

When I made the Veal Marsala Meatballs, I made enough to freeze some for another time. Spane and I were at the market on Thursday, and I was thinking of making enchiladas, but Spane didn’t seem to enthusiastic about it, so I asked him if he wanted spaghetti and meatballs, and he said yes.

I had everything I needed to make it, the veal meatballs, a large can of diced tomatoes, basil and garlic. The only thing I needed to make a good meal was a baguette of French bread to make garlic bread to go with our pasta, so I bought a long baguette. It was large enough that I cut it in half and made my garlic butter, intending to make another half on Friday. I bought some large frozen shrimp to have on Friday.

I served the meatballs separately from the pasta, and we ate all of those, and the garlic bread. There was still spaghetti and sauce left over. I had made enough garlic butter for both halves of the bread, and had left the left over in the refrigerator.

I took some of the garlic butter, put it in a pan, and heated the shrimp in that garlic butter. By doing that, I didn’t have quite enough garlic butter for the other half of the baguette, so I added a little olive oil and balsamic butter, whirred it around, spread that on the bread, topped it with a little Parmesan cheese, and threw it in the oven for a few minutes.

We ate all the shrimp Scampi, and all the spaghetti and sauce, and were a little to stuffed to finish the garlic bread.

So, now I had left over balsamic garlic bread. Today, Saturday, was cold and rainy, so soup sounded like the perfect meal. Originally, I was going to make macaroni and cheese as an excuse to turn on Bertha, but grilled cheese sandwiches sounded like a better idea.

What kind of soup could I make and use up the left over garlic bread? Why French Onion, of course. That is such a simple soup to make, and is really fool-proof.

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Shrimp Stuffed Wontons

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I Love Shrimp!

I wanted to make wontons for dinner tonight and stuff them with cream cheese and jalapeño, like I did with the Pope’s Hats. Since they have no meat, they are perfect for Fridays. But, on my way home from dropping Spane off at school, I stopped in at the local Hispanic market, where they had some lovely raw shrimp. So, I got some of that, and when to the local Armenian store to buy fresh cilantro, and fresh spring onions.

When I was a little girl, I had a severe allergic reaction to something, and I was tested and no one could figure out what it was. When I was in my twenties, I went to Encinada, Mexico and I again had a severe allergic reaction. Finally, a few years after that, I had one more allergic reaction. I thought about it, and realized that every time I had had a severe allergic reaction, I had eaten shrimp. But, I had been eating shrimp all my life, what was so different about those times? Then I realized each time that the sand vein had not been completely cleaned – I had eaten some of the sand vein. What is the sand vein in a shrimp? It’s their digestive tract, in other words, that’s where their poop is. There is also the “blood vein” (a euphemism for the ventral nerve cord) along the inner curve of the shrimp’s body that also has some nasty black stuff. I finally figured out after all those years that I was not allergic to shrimp itself, I was allergic to the sand vein, or to be more precise, the poop. I’m pretty much convinced that people who are allergic to shrimp are allergic to shrimp poop, not the shrimp itself, just like I am.

Why am I telling you all this? I am telling you this because, even if you are not allergic to shrimp poop like I am, there is still no excuse to leave the nasty digestive insides of shrimp intact. It may take a few seconds to clean, but it is well worth the effort, now that you know what that dark stuff is.

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