Delicate, briny, and sweet, it’s no surprise shrimp are the most popular seafood to cook in the United States. Some of the recipes include: Avocado Shrimp Salad; Shrimp Breakfast Patties; Baked Shrimp Pita; Creamy Shrimp Soup; Sausage Shrimp Scramble; Shrimp Veggie Bake; Greek Shrimp Pasta; Shrimp Cocktail Sauce; Smoky Herbed Shrimp; Prawn Noodle Bowl; Red Skinned Potato Salad; Chicken And Shrimp Skewers; Shrimp Rolls; Shrimp Frittata; Shrimp Summer Rolls; And several more mouth-watering recipes.
My recipe is a bit different – MIL would get the chile for me special from farmer & already ground up – also for chile colorado she taught me opposite of what you say – fry the garlic just long enough to impart flavor but take out before it bubbles and crisps or it will make sauce bitter – and it does seem to work that way for me. But I know others who do as you do – tasty – no problem.
The thing I like about buying frozen shrimp, is that when I buy it in a two pound bag (which is generally how it comes at my local market), and the counterman weighs it, he reduces the weight to exactly 2 pounds, so I’m not paying for any frozen water that might be attached to the frozen shrimp.
This recipe makes two good-size cookies and was inspired by a jumbo chocolate chip cookie from the Cafe Delites website ( click here to view that recipe), but I wanted a sugar free version that tastes great and fits into my low carb, ketogenic lifestyle.
From there, it’s right into the recipes: Mains, Sides and Starters, Drinks, and Desserts, with several how to sections on making a few of the recipe ingredients (for example, the simple sweet crepes that are used in a bananas Foster crepe cake!) ahead of time.
