You’re gonna love these shrimp tempura summer rolls! Crispy tempura-battered shrimp encased in a tender rice paper wrap, filled with fresh vegetables, herbs, and vermicelli rice noodles. Served with an intensely-flavored, garlic and ginger tahini sauce. I love everything I make, honestly. But then I have my absolute favorites. These super fresh shrimp tempura rolls …
Not too many people breathing free oxygen dislike shrimp and grits. If there’s anyone out there who doesn’t love this southern classic (for reasons other than allergies, and even then, I’m still skeptical), I want nothing to do with them. Shrimp and grits just go so well together. I’m not a fan of bland grits, …
You’re going to love these lemony buttermilk fried shrimp! My heart breaks for folks who have seafood allergies. No, seriously. I am saddened for you guys. If you could measure seafood allergies by percentage, I myself am 5% allergic. I can eat fish, shellfish, mollusks, etc. The only thing that irritates me is the shell …
Garlicky Shrimp Scampi over Creamy Parmesan Grits is the ultimate bowl of LOVE! I honestly have no words for how insanely good this is. I just need you to stop whatever it is you’re doing and make this right away. It. Is. AMAZING! Fully adaptable, easily doubled, just damn good. The way that garlicky white …
My goodness. Just look at this. Makes absolutely no sense. I’m sure you’re ready to kick your standard shrimp and grits recipe up a few notches, right? This isn’t a bad way to start. This was really good, and if I recall, we immediately snuggled up afterward and took an epic nap. It was raining outside, so this was the perfect bowl of warmth and love, but with flair.
Sometimes you want your shrimp to stay nice and long when they’re cooked and not curl up like a cute little kitten taking a nap. Especially when you’re making something like shrimp tempura, or any kind of battered shrimp so you don’t get that thick gloopy undercooked wad of breading in the middle — yuck.
I don’t understand my taco addiction, and I don’t dare try to. I just accept it and roll with it. For those who are unaware, my taco addiction is pretty outta hand. I will put anything — ANYTHING in a taco. However, I’ll spare you the weird concoctions for now, and just bless you with some simple and delicious taco recipes that you can replicate in your own kitchen.
If you don’t appreciate nor respect the taco, we can’t be friends. The taco is the greatest culinary invention ever. It’s the cousin of the sandwich. A “shell” that cradles your favorite ingredients, and is eaten with your hands. Everything tastes good in a taco — even spaghetti (I know…I know). Again, it’s the same concept as the sandwich, so you cannot go wrong here folks.
Oh my…
Yo…
This is just…
I can’t even…
Man, listen…
Every time I visit Wegmans — my holy grail food shopping mecca, I am guaranteed to overspend and buy stuff that isn’t even on my list. Something I always get, that’s never on my list is their big ass container of pre-washed mixed greens in the produce section. It’s a salad lovers dream. I am admittedly bad at eating vegetables every single day, so this salad is my savior. I basically grab a handful, toss it with about a tablespoon of whatever vinaigrette I want to seduce my senses, and keep it movin’. I had a few leftover shrimp just relaxin in my fridge and realized I had a few other yummy fixin’s to throw together. So I tossed a few shrimp with some seasoning, and lightly coated them with panko (Japanese breadcumbs, for those of you not in the know) and seared them until cooked thru and crisp. It turned out to be one of those yummy last minute dishes that you can prepare in minutes.