Wednesday, April 2, 2008

April's Secret Ingredient is...


Please leave any delicious shrimp recipes in the comments below.


bnutt said...

Okay - this first part has nothing to do with shrimp:

We want to thank each of you for the wonderful gift you gave us Sunday morning - your thoughts and prayers as well as the “get away” gift are greatly appreciated, and a definite surprise. Thanks again for your thoughtfulness.

When we think of you and your families we see great times of happiness ahead for you. But unfortunately, we know there will be some difficult times ahead as well. Part of being in community with each other is being present for all times….and learning through that sharing can prepare us for the tough times before they come. Thank you for being part of our community. Let us know if there is anything we can do for you.

Yours, Bob and Suzetta

Jenny, here's the shrimp part.

Marinate jumbo shrimp in olive oil, fresh ground pepper and capers. Then split each shrimp and insert fresh rosemary sprigs into the shrimp. Put several shrimp on a bamboo skewer and grill on low/medium until shrimp is clear. Great with rice pilaf or couscous.

Okay, now I'm hungry. Time to grab some peanut butter crackers and a diet Coke for lunch.

leslie said...

I really need to take a cooking class or something. As good as Bob's shrimp recipe sounds, I have no clue what capers, rosemary sprigs, pilaf, or couscous are.

Jenny Wilkinson said...

Yeah, I'm totally making Bob's recipe. Here is mine. You cook a pound of shrimp until pink and set aside. Then, in large skillet, stir fry broccoli, red peppers, white onions and water chestnuts until they are cooked but still crisp. Add the shrimp and turn down the heat to medium. In a bowl whisk together 2 parts orange juice and 1 part hoisin sauce (found in Asian food section). Pour mixture over the stir fry and finish with halved cashews. Toss and serve over rice. The amount of sauce you make is up to you but I usually make a little extra for the table.