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.
I have been pinning to my Recipes I Gotta Try Pinterest Board for quite some time, and the other day I decided it was high time I started actually trying some of the things I pinned.
This egg dish has got to be the easiest thing in the world. I have asked Spane to make this for me for Mother’s Day, it’s that simple. You can prepare it at night, and bake it in the morning. You don’t have to stand over a hot stove cooking eggs, while they are baking, you can take your time doing what you normally do – get the kids up, dressed, and ready, read the paper, check Facebook and/or other social media, even contemplate your navel. Just pour, bake and serve , that simple. Of course, you don’t have to make these for breakfast, you can use them as appetizers or as a healthy snack.
Having made these a few times, however, there are some caveats. To prevent sticking, it’s important to make sure the bacon is hugging the surface of the muffin tin as closely as possible, otherwise, egg will get in there and stick. Try to use solid pieces of bacon without any holes. Grease the muffin tin with the bacon. You can also use appropriate cupcake holders, makes cleanup a breeze!
The ratio is about 2 muffin tins to each egg, without other ingredients. If you want to add more ingredients, like cheese, or vegetables, it is a little less, and you will have to compensate for that. Remember to fill only two-thirds full because the eggs expand and puff up.