Super Simple Shrimp Tacos

Posted on by July 31, 2015
Ingredients:
  • 1 lb of frozen shrimp, defrosted, peeled, & deveined
  • 6 oz fat free Greek yogurt
  • ¼ cup chopped cilantro
  • 2 tbsp fresh lime juice
  • 1/4-1/2 tsp cayenne pepper
  • ½ a head of cabbage, thinly sliced (about 5 cups)
  • 8 corn tortillas
  • 4 tsp extra virgin olive oil
  • Salt and pepper to taste
Instructions:
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.
Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.
Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage.  Cook for about four minutes or until the cabbage is just barely wilted.  Season with salt and pepper and set aside.
Cut shrimp into thirds, so you have little bite size pieces.  Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done.  They cook up in just a few minutes… so be sure to watch them!
Build your taco!  Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

Ruth’s Chris New Orleans-Style BBQ Shrimp

Posted on by September 3, 2015

Ingredients:

  • 20 large (16/20) shrimp, peeled and deveined
  • 1 ounce canola oil
  • 1 tablespoon plus 5 teaspoons green onions, chopped
  • 2 ounces dry white wine
  • 1 teaspoon fresh chopped garlic
  • 4 tablespoons Lea & Perrins Worcestershire Sauce
  • 1 teaspoon Tabasco
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 8 ounces (2 sticks) salted butter

Instructions:

Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.
7/29/15 – Our 1st preparation of this was great. The shrimp used were smaller than what is called for here and we had them over rice made in homemade chicken stock with green onions and cajun green-onion sausage from Bergerons.

Shrimp Boil by Bon Appétit Test Kitchen–To Try

Posted on by July 6, 2016

Ingredients

Servings: 4

  • 2 onions, halved crosswise
  • 1 head of garlic, halved crosswise
  • 5 whole cloves
  • 3 bay leaves
  • 2 tablespoons kosher salt
  • 1 tablespoon coriander seeds
  • 4 teaspoons yellow mustard seeds
  • 2 teaspoons dill seeds
  • 2 teaspoons whole allspice
  • 1 teaspoon black peppercorns
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 lemon, halved
  • 5 dashes (or more) hot pepper sauce, preferably Crystal
  • 1-1/2 pounds unpeeled large shrimp (about 30)
  • Combine first 12 ingredients and 8 cups water in a large pot; bring to a boil. Reduce heat to medium and simmer 20 minutes. Squeeze in juice from lemon; add lemon to pot. Add hot sauce and shrimp. Simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
  • Turn off heat, add 4 cups ice cubes, and steep for 5 minutes. Remove shrimp with a slotted spoon and place on a newspaper-lined baking sheet. Serve with additional hot sauce, if desired.

Shrimp Boil Homemade

Posted on by July 28, 2020

Zatarain’s Copycat Crab Boil Mix

4 tablespoons yellow mustard seeds
3 tablespoons coriander seeds
2 tablespoons whole allspice
2 tablespoons dill seeds
1 teaspoon whole cloves
1 tablespoon crushed red pepper
8 bay leaves
Salt and cayenne pepper (or liquid hot sauce) to taste.

Combine all dry ingredients thoroughly. Place in a square of muslin or cheesecloth and tie securely with string, like a large sachet spices. Add salt and cayenne or hot sauce to the water to taste, then bring to a boil.

When water for seafood is boiling, add the bag and boil for several minutes, until the boiling liquid is tinted and seasoned, then add vegetables and/or shellfish and cook until done, depending on what you’re using.

Yield: Enough crab boil seasoning for 5 pounds of seafood.

Journal:

1/10/2016 – Mixed one batch using about 1T of ground All Spice (did not have whole) and brown mustard seed. Boiled 4 qts. water with 5T salt and a lemon cut in half. Added 1/2 of the bowl of seasoning loose plus a little more All Spice as it seemed to have settle to the bottom of the bowl and 1/2 did not get into the pot. Boiled slow for 20 minutes then added the 3 lbs. of 16-20 headless shrimp that were near room temp due to prior luke-warm water bath for 15 minutes. Before return to boiling, 10+ were floating so removed them with strainer spoon to ice cubes in SS bowl. Poured a little of the pot liquor into the ice enough to float everything. Ice did not melt completely. Left the shrimp in for maybe 30 minutes.  TASTE – Shrimp peeled easily and were crunchy–not tough or chewy. Needed more salt. Try 1/2C in 4 quarts. The 4 quarts of water could have easily done 4 lbs.  Seasoning is much better than today’s Zatarain from the store in the cachet. Need to get whole All Spice.

7/08/2017 – At Farm with Royal Reds.  Very pleased with the crab boil as it had the carport smelling like old-time crab boil with strong full aromas. The shrimp had the flavor but not overpowering.

Boiling Shrimp till a few float

Posted on by September 28, 2015
  • 2 lb. shrimp head on, no matter the size of shrimp, cover with water so there is at least 1 to 2 inches of water covering.
  • 1/4 cup cider vinegar
  • 3 to 4 tablespoons Old Bay Seasoning, to taste
  • spices, to own liking,if desired

Directions

  1. I don’t care if you use cold, warm or hot water!
  2. Start cooking shrimp.
  3. The water may never come to a boil.
  4. But constantly stir shrimp.
  5. Don’t worry about the water boiling or time, it does not matter!
  6. When you see 1 or 2 shrimp float drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process.
  7. Drain well and chill 1 hour before serving!
  8. If eating hot serve right after cooking.
  9. If you follow this method you will only serve the best.
  10. I have been following my recipe for over 20 years and it is fool proof.

A Reviewer said; “add along with the Ole bay, some Garlic powder and Cavender’s Greek seasoning (Salt Free version), keeps the shrimp from getting tough. ”

Found at http://www.food.com/recipe/perfect-boiled-shrimp-112889

7/28/15 – First try was with headless and the tails rose to point up after only a few minutes in the water that was boiling when dropped in. Did not seem so rubbery but also not “crunchy”.

Mary’s Mustard Greens

Posted on by September 28, 2015

First made on March 4, 2015.

1 small bunch of mustard greens
2 strips of thick sliced smoked bacon
1 white end of a leek
1T Butter
White wine
2 cloves garlic minced
Salt and pepper to taste

  1. In large dry skillet begin cooking 2 strips of thick slice smoked bacon cut in 1/2″ long pieces.
  2. When the bacon has cooked enough to have bacon fat pooled in the pan, but not done, add the white part of the leek cut into 1/2″ pieces broken into ringlets and sweat them;
  3. Add 1T butter to increase the fat level;
  4.  Deglaze with cheap chardonnay and once deglazed add more wine to create a thin sauce;
  5. Add greens that have been rough cut to 3/4″ slices;
  6. Steam with lid to wilt then add 2 gloves of minced garlic;
  7. season to taste with fresh-ground course black pepper and kosher salt;
  8. Cook until almost done and turn off until Tom is home from work;
  9. Reheat to finish cooking and serve.

Paleo Avocado-Cilantro-Lime Sauce Recipe

Posted on by January 27, 2015

A substitute for mayo and other gluten containing sauces.
Paleo Avocado-Cilantro-Lime Sauce Recipe

Ingredients

  • 1 avocado, pitted
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped cilantro leaves
  • 1/2 jalapeno pepper, seeded
  • 2 tbs olive oil
  • 1 tsp chipotle seasoning
  • 1/2 tsp garlic
  • 1/2 tsp cumin
  • Salt to taste

Instructions

  1. Simply add all the ingredients to an electric blender and pulse until smooth
  2. Add up to a 1/4 cup of water to thin if needed
  3. Store in refrigerator until ready to serve

http://paleonewbie.com/paleo-avocado-cilantro-lime-sauce/

HEART ATTACKS AND WATER

Posted on by January 27, 2015

Preface: Good advice below but do not know the source

I [do not know who I is] asked my Doctor why people need to urinate so much at night time. Answer from my Cardiac Doctor – Gravity holds water in the lower part of your body when you are upright (legs swell). When you lie down and the lower body (legs and etc) seeks level with the kidneys, it is then that the kidneys remove the water because it is easier. This then ties in with the last statement!

Correct time to drink water… Very Important. From A Cardiac Specialist!
Drinking water at a certain time maximizes its effectiveness on the body
2 glasses of water after waking up – helps activate internal organs
1 glass of water 30 minutes before a meal – helps digestion
1 glass of water before taking a bath – helps lower blood pressure
1 glass of water before going to bed – avoids stroke or heart attack

My Physician told me that water at bed time will also help prevent night time leg cramps. Your leg muscles are seeking hydration when they cramp and wake you up with a Charlie Horse.

====================

Mayo Clinic Dr. Virend Somers, is a Cardiologist from the Mayo Clinic, who is lead author of the report in the July 29, 2008 issue of the Journal of the American College of Cardiology.

Most heart attacks occur in the day, generally between 6 A.M. and noon. Having one during the night, when the heart should be most at rest, means that something unusual happened. Somers and his colleagues have been working for a decade to show that sleep apnea is to blame.
1. If you take an aspirin or a baby aspirin once a day, take it at night.
The reason: Aspirin has a 24-hour “half-life”; therefore, if most heart attacks happen in the wee hours of the morning, the Aspirin would be strongest in your system.
2. FYI, Aspirin lasts a really long time in your medicine chest, for years, (when it gets old, it smells like vinegar).

==================
Something that we can do to help ourselves – nice to know. Bayer is making crystal aspirin to dissolve instantly on the tongue. They work much faster than the tablets.

Why keep Aspirin by your bedside? It’s about Heart Attacks.
There are other symptoms of a heart attack, besides the pain on the left arm. One must also be aware of an intense pain on the chin, as well as nausea and lots of sweating; however, these symptoms may also occur less frequently.

Note: There may be NO pain in the chest during a heart attack.
The majority of people (about 60%) who had a heart attack during their sleep did not wake up. However, if it occurs, the chest pain may wake you up from your deep sleep.
If that happens, immediately dissolve two aspirins in your mouth and swallow them with a bit of water.
Afterwards: – Call 911. – Phone a neighbor or a family member who lives very close by.- Say “heart attack!” – Say that you have taken 2 Aspirins.
Take a seat on a chair or sofa near the front door, and wait for their arrival and …DO NOT LIE DOWN

Mary’s Cole Slaw

Posted on by October 7, 2019

Ingredients for Mary’s slaw as of Nov. 2014:

  • 14 oz. precut premium cole slaw with carrots
  • 2 carrots, some red onion, 3 stalks celery – all chopped to add taste and crunch
  • 1/4 C  pecan oil
  • 3 T apple cider vinegar
  • mayonnaise in Tom’s portion
  • 1/4 T Dijon mustard
  • 1/4 tsp granulated garlic
  • 1/2 tsp celery seed
  • salt and cayenne pepper to taste

Broiled Cauliflower Steaks with Parsley and Lemon

Posted on by November 27, 2014

Mary made this Nov. 21, 2014 for the first time and it was GREAT.

Recipe courtesy of Alex Guarnaschelli and Food Network
Total Time: 2 hr 45 min
Prep: 15 min
Inactive: 2 hr
Cook: 30 min

Yield: 8 to 10 servings

Ingredients

Cauliflower:
2 large heads cauliflower (2 to 2 1/2 pounds each)
Kosher salt
Two 13 1/2-ounce cans unsweetened coconut milk
2 tablespoons coriander seeds, lightly crushed
1 teaspoon red pepper flakes
Vinaigrette:
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2/3 cup extra-virgin olive oil

Gremolata:
1 cup flat-leaf parsley leaves, chopped
Zest of 1 lemon
2 medium cloves garlic, minced

Directions

For the cauliflower: Place the first head of cauliflower upright (stem-side down) on a flat surface. Using a large knife and imagining that you are creating two large steaks from each head of cauliflower, trim a little off each end so that when you split the cauliflower in half, each half will lie flat. Cut the cauliflower in half. You should yield two “steaks,” each weighing about 14 to 15 ounces. Repeat with the other cauliflower.

Bring 6 quarts of water to a rolling boil in a pot large enough to hold the cauliflower steaks. Add salt until the water tastes like mild seawater. (How will you know? Take a little water with a spoon and taste a drop of it.) Layer a baking sheet with a kitchen towel. Add the cauliflower steaks to the boiling water and cook until they are slightly tender when pierced with the tip of a knife, 6 to 8 minutes. Use a large slotted spoon or spatula to carefully transfer the steaks to the baking sheet to drain.

In a container large enough to fit the cauliflower snugly, whisk the coconut milk together with the coriander, red pepper flakes and a generous pinch of salt. Submerge the steaks in the coconut milk marinade and refrigerate for at least 2 hours and up to 24 hours.

For the vinaigrette: Whisk together the lemon juice, mustard and vinegar in a medium bowl. Slowly whisk in the olive oil. Set aside.

For the gremolata: Combine the parsley, lemon zest and garlic in a small bowl. Set aside.

Finish the cauliflower: Preheat the oven to 375 degrees F.

Remove the cauliflower steaks from the coconut milk marinade and arrange them in a single layer on a baking sheet. Season with salt. Place in the oven and cook until tender, 10 to 15 minutes. Heat the broiler and place the cauliflower under the broiler for a few minutes, until the top chars. Transfer the steaks to a serving platter (or individual plates) and drizzle liberally with all of the vinaigrette. Top with all of the gremolata. Add a pinch more salt if desired. Serve immediately.

Recipe courtesy of Alex Guarnaschelli