Anyone have any recipe for using them that is neither spicy nor curried,
please?

--
http://www.helpforheroes.org.uk/shop/

"Ophelia" > wrote in message
...
> Anyone have any recipe for using them that is neither spicy nor curried,
> please?

Take a heavy pan, put peeled shrimps in it. Add pieces of butter. Add some
salt and chopped parsley and garlic. Drizzle some nice white wine over it.
Place under broiler for 5 minutes or until shrimp are cooked. Serve with
fresh bread.



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On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
> Anyone have any recipe for using them that is neither spicy nor curried,
> please?

Shrimp St. Jacques.
Google for or just use your favorite Coquille St. Jacques
recipe, substituting shrimps for the scallops.

Serve in crepes for something different.

--
Silvar Beitel

"Paul M. Cook" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>> Anyone have any recipe for using them that is neither spicy nor curried,
>> please?
>
> Take a heavy pan, put peeled shrimps in it. Add pieces of butter. Add
> some salt and chopped parsley and garlic. Drizzle some nice white wine
> over it. Place under broiler for 5 minutes or until shrimp are cooked.
> Serve with fresh bread.

Yumm that sounds good Thanks)
--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
>> Anyone have any recipe for using them that is neither spicy nor curried,
>> please?
>
> Shrimp St. Jacques.
> Google for or just use your favorite Coquille St. Jacques
> recipe, substituting shrimps for the scallops.
>
> Serve in crepes for something different.

Thanks, I will have a wee look)


--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
> Anyone have any recipe for using them that is neither spicy nor
> curried, please?

hi

"Ophelia" > wrote in message
...
>
>
> > wrote in message
> ...
>> On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
>>> Anyone have any recipe for using them that is neither spicy nor curried,
>>> please?
>>
>> Shrimp St. Jacques.
>> Google for or just use your favorite Coquille St. Jacques
>> recipe, substituting shrimps for the scallops.
>>
>> Serve in crepes for something different.
>
> Thanks, I will have a wee look)

Yes) The Shrimp St. Jacques looks really good and I will make that in
crepes!!!

Thanks very much)

--
http://www.helpforheroes.org.uk/shop/

On Sunday, November 2, 2014 3:37:08 PM UTC-5, Ophelia wrote:
> "Ophelia" > wrote in message
> ...
> >
> >
> > > wrote in message
> > ...
> >> On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
> >>> Anyone have any recipe for using them that is neither spicy nor curried,
> >>> please?
> >>
> >> Shrimp St. Jacques.
> >> Google for or just use your favorite Coquille St. Jacques
> >> recipe, substituting shrimps for the scallops.
> >>
> >> Serve in crepes for something different.
> >
> > Thanks, I will have a wee look)
>
> Yes) The Shrimp St. Jacques looks really good and I will make that in
> crepes!!!
>
> Thanks very much)

You're welcome and good luck. I just made this this past week so it
was on my mind.

Serving: You can spoon the filling onto one side of a crepe and fold over
the other side or you can roll them up, but either way, the filling will
partially ooze out, not that that's a bad thing necessarily. What I did was
spoon it into the center of each crepe and then bring the sides up to a point,
sort of like a giant crab rangoon, then put them in a baking dish and
reheated them in the oven. That worked well (i.e. no oozing). Just a thought.

--
Silvar Beitel

On 11/2/2014 1:09 PM, wrote:
> On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
>> Anyone have any recipe for using them that is neither spicy nor curried,
>> please?
>
> Shrimp St. Jacques.
> Google for or just use your favorite Coquille St. Jacques
> recipe, substituting shrimps for the scallops.
>
> Serve in crepes for something different.
>

shrimp scampi
fried (butterflied) shrimp
shrimp (butterflied) tempura
shrimp fried rice
boiled shrimp with cocktail sauce
shrimp and grits/polenta
shrimp salad (infinite versions)
shrimp remoulade
shrimp bisque
shrimp newburg
shrimp cakes
stuffed shrimp
shrimp creole
shrimp etouffee
shrimp eggs benedict
shrimp & (???) quiche or omelette

. . . . and many more, etc.

Just think of the "shrimp" mantra that "Bubba" from the "Forrest Gump"
movie says when describing the countless ways to prepare shrimp.

Sky

On 2014-11-02 4:46 PM, Sky wrote:
> On 11/2/2014 1:09 PM, wrote:
>> On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
>>> Anyone have any recipe for using them that is neither spicy nor curried,
>>> please?
>>
>> Shrimp St. Jacques.
>> Google for or just use your favorite Coquille St. Jacques
>> recipe, substituting shrimps for the scallops.
>>
>> Serve in crepes for something different.
>>
>
> shrimp scampi
> fried (butterflied) shrimp
> shrimp (butterflied) tempura
> shrimp fried rice
> boiled shrimp with cocktail sauce
> shrimp and grits/polenta
> shrimp salad (infinite versions)
> shrimp remoulade
> shrimp bisque
> shrimp newburg
> shrimp cakes
> stuffed shrimp
> shrimp creole
> shrimp etouffee
> shrimp eggs benedict
> shrimp & (???) quiche or omelette
>

We are having shrimp tonight. We have some uncooked asparagus
leftover from Friday's baked salmon dinner. The plan is to cook some
pasta, grate some Parmesan. I have chopped up four cloves of garlic,
half a red pepper and half a pound of asparagus. I will heat up some
olive oil, saute the asparagus, red peppers, garlic and hot chili,
toss in the peeled shrimp, toss it with the cooked pasta and top with
grated Parmesan.

On 11/2/2014 11:33 AM, Ophelia wrote:
> Anyone have any recipe for using them that is neither spicy nor curried,
> please?
>
I make them on the gas grill this way:

Soak a half-dozen bamboo skewers in cold water.

Peel and devein 24 large shrimp. As you peel and clean each one place
them in a bowl containing a few tablespoons of good quality olive oil
and a couple of cloves of finely minced garlic.

When all the shrimp are done and have been sitting in the garlic oil
for 10 minutes, thread them on the skewers (4 each skewer) and grill
them for two minutes per side.

An other way I love shrimp is to serve cold, boiled shrimp with a
remoulade sauce which can be made as spicy or unspicy as you desire by.
I leave out the cayenne pepper and find this recipe very acceptable.

Here's Emeril's remoulade sauce recipe:



Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped yellow onions
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole or other whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon freshly ground black pepper

Combine all the ingredients in a blender or a food processor fitted with
a steel blade and process until fairly smooth, about 30 seconds.
Transfer to an airtight container and refrigerate for at least 1 hour
before using. (The sauce will keep for up to 1 week in the refrigerator.)





--
From somewhere very deep in the heart of Texas

On 11/2/2014 5:20 PM, Dave Smith wrote:
>
> We are having shrimp tonight. We have some uncooked asparagus
> leftover from Friday's baked salmon dinner. The plan is to cook some
> pasta, grate some Parmesan. I have chopped up four cloves of garlic,
> half a red pepper and half a pound of asparagus. I will heat up some
> olive oil, saute the asparagus, red peppers, garlic and hot chili,
> toss in the peeled shrimp, toss it with the cooked pasta and top with
> grated Parmesan.

Ophelia could leave out the hot chili. Her request was for something
not spicy (or curried).

Jill

On 2014-11-02, Sky > wrote:

> shrimp & (???) quiche or omelette

I once made a shrimp and bleu cheese quiche. It turned out good, but
the flavor profile was less than stunning.

nb

On 11/2/2014 7:01 PM, notbob wrote:
> On 2014-11-02, Sky > wrote:
>
>> shrimp & (???) quiche or omelette
>
> I once made a shrimp and bleu cheese quiche. It turned out good, but
> the flavor profile was less than stunning.
>
> nb
>
Seems to me the bleu cheese would have completely overwhelmed the shrimp.

Queue Sheldon to chime in about seafood and cheese. LOL

Jill

"Ophelia" > wrote in message
...
>
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>> Anyone have any recipe for using them that is neither spicy nor curried,
>>> please?
>>
>> Take a heavy pan, put peeled shrimps in it. Add pieces of butter. Add
>> some salt and chopped parsley and garlic. Drizzle some nice white wine
>> over it. Place under broiler for 5 minutes or until shrimp are cooked.
>> Serve with fresh bread.
>
> Yumm that sounds good Thanks)

Oh and the just a smidge of lemon at the table. A small amount brings it
all together. Everyone overdoes the lemon.



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notbob wrote:
>Sky wrote:
>
>> shrimp & (???) quiche or omelette
>
>I once made a shrimp and bleu cheese quiche. It turned out good, but
>the flavor profile was less than stunning.

Seafood + Cheese = TIAD.
Shrimp + blue cheese = SMI (Stunning Mental Illness).

On 2014-11-02 19:13, jmcquown wrote:
> On 11/2/2014 7:01 PM, notbob wrote:
>> On 2014-11-02, Sky > wrote:
>>
>>> shrimp & (???) quiche or omelette
>>
>> I once made a shrimp and bleu cheese quiche. It turned out good, but
>> the flavor profile was less than stunning.
>>
>> nb
>>
> Seems to me the bleu cheese would have completely overwhelmed the shrimp.
>
> Queue Sheldon to chime in about seafood and cheese. LOL
>

LOL
My dinner tonight was sauteed garlic shrimp and asparagus tossed in
spaghettini and topped with fresh grated Parmesan. My wife wanted more
cheese on hers.

On Sun, 02 Nov 2014 19:13:26 -0500, jmcquown >
wrote:

> On 11/2/2014 7:01 PM, notbob wrote:
> > On 2014-11-02, Sky > wrote:
> >
> >> shrimp & (???) quiche or omelette
> >
> > I once made a shrimp and bleu cheese quiche. It turned out good, but
> > the flavor profile was less than stunning.
> >
> > nb
> >
> Seems to me the bleu cheese would have completely overwhelmed the shrimp.
>
> Queue Sheldon to chime in about seafood and cheese. LOL
>
Maybe Sheldon is one dimensional that can't figure out what a good
pairing of seafood + a specific cheese is... which makes sense because
he seems to be the type that works off of formulas (no matter if it's
a way to denigrate women or something else).

Read on:

Sheldon's darling granddaughters are growing up, so when will he admit
they exist and treat the real world the way he feels about them (as a
normal, protective, man would be) or won't he? So far, he does not
appear to have balls of steel and doesn't think about his misogynistic
posts could affect him. Steve Wertz, the closet *** and admitted
alcoholic/drug abuser, need not apply for that position.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sun, 02 Nov 2014 20:03:25 -0800, sf wrote:

> Sheldon's darling granddaughters are growing up, so when will he admit
> they exist and treat the real world the way he feels about them (as a
> normal, protective, man would be) or won't he? So far, he does not
> appear to have balls of steel and doesn't think about his misogynistic
> posts could affect him. Steve Wertz, the closet *** and admitted
> alcoholic/drug abuser, need not apply for that position.

<snork> Now I'm ***, too? I hope my wife and girlfriend don't find
out!

That was very Sheldonesque of you. Kudos to the hypocrite
extroidinaire!

-sw

On 11/2/2014 11:03 PM, sf wrote:
> On Sun, 02 Nov 2014 19:13:26 -0500, jmcquown >
> wrote:
>
>> On 11/2/2014 7:01 PM, notbob wrote:
>>> On 2014-11-02, Sky > wrote:
>>>
>>>> shrimp & (???) quiche or omelette
>>>
>>> I once made a shrimp and bleu cheese quiche. It turned out good, but
>>> the flavor profile was less than stunning.
>>>
>>> nb
>>>
>> Seems to me the bleu cheese would have completely overwhelmed the shrimp.
>>
>> Queue Sheldon to chime in about seafood and cheese. LOL
>>
> Maybe Sheldon is one dimensional that can't figure out what a good
> pairing of seafood + a specific cheese is... which makes sense because
> he seems to be the type that works off of formulas (no matter if it's
> a way to denigrate women or something else).
>
Apparently if it isn't something he learned to cook in the galley on a
Navy ship it doesn't exist.

This is the same guy who insisted there were no US Marines on Navy ships
during WWII. Gee, I have a photograph of the entire crew of the [then]
USS General M.L. Hersey on deck, including a battalion of Marines. My
dad is in the picture. They were bound for the South Pacific. The
Marines and the Navy are joined at the hip.

Back to shrimp. I occasionally make a shrimp dish using penne pasta.
Saute some shrimp (peeled and deveined) to *just* pink in olive
oil/butter with garlic, a little S&P. Add some basil (fresh chopped
basil is great but not easy for me to find). Throw in some chopped
drained artichoke hearts (or bottoms) and heat through. Toss the
mixture with the hot drained pasta. Grate fresh parmesan over the top.
Easy!

Jill

> wrote in message
...
> On Sunday, November 2, 2014 3:37:08 PM UTC-5, Ophelia wrote:
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > > wrote in message
>> > ...
>> >> On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
>> >>> Anyone have any recipe for using them that is neither spicy nor
>> >>> curried,
>> >>> please?
>> >>
>> >> Shrimp St. Jacques.
>> >> Google for or just use your favorite Coquille St. Jacques
>> >> recipe, substituting shrimps for the scallops.
>> >>
>> >> Serve in crepes for something different.
>> >
>> > Thanks, I will have a wee look)
>>
>> Yes) The Shrimp St. Jacques looks really good and I will make that in
>> crepes!!!
>>
>> Thanks very much)
>
> You're welcome and good luck. I just made this this past week so it
> was on my mind.
>
> Serving: You can spoon the filling onto one side of a crepe and fold over
> the other side or you can roll them up, but either way, the filling will
> partially ooze out, not that that's a bad thing necessarily. What I did
> was
> spoon it into the center of each crepe and then bring the sides up to a
> point,
> sort of like a giant crab rangoon, then put them in a baking dish and
> reheated them in the oven. That worked well (i.e. no oozing). Just a
> thought.

Cool)) Thank you)

--
http://www.helpforheroes.org.uk/shop/

"Janet Wilder" > wrote in message
eb.com...
> On 11/2/2014 11:33 AM, Ophelia wrote:
>> Anyone have any recipe for using them that is neither spicy nor curried,
>> please?
>>
> I make them on the gas grill this way:
>
> Soak a half-dozen bamboo skewers in cold water.
>
> Peel and devein 24 large shrimp. As you peel and clean each one place
> them in a bowl containing a few tablespoons of good quality olive oil and
> a couple of cloves of finely minced garlic.
>
> When all the shrimp are done and have been sitting in the garlic oil for
> 10 minutes, thread them on the skewers (4 each skewer) and grill them for
> two minutes per side.
>
> An other way I love shrimp is to serve cold, boiled shrimp with a
> remoulade sauce which can be made as spicy or unspicy as you desire by. I
> leave out the cayenne pepper and find this recipe very acceptable.
>
> Here's Emeril's remoulade sauce recipe:
>
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/4 cup fresh lemon juice
> 3/4 cup vegetable oil
> 1/2 cup chopped yellow onions
> 1/2 cup chopped green onions (green and white parts)
> 1/4 cup chopped celery
> 2 tablespoons chopped garlic
> 2 tablespoons prepared horseradish
> 3 tablespoons Creole or other whole-grain mustard
> 3 tablespoons prepared yellow mustard
> 3 tablespoons ketchup
> 3 tablespoons chopped fresh flat-leaf parsley
> 1 teaspoon salt
> 1/4 teaspoon cayenne
> 1/8 teaspoon freshly ground black pepper
>
> Combine all the ingredients in a blender or a food processor fitted with a
> steel blade and process until fairly smooth, about 30 seconds. Transfer to
> an airtight container and refrigerate for at least 1 hour before using.
> (The sauce will keep for up to 1 week in the refrigerator.)
>

Thanks very much) I can see changing this a bit for him and he will enjoy
it)

--
http://www.helpforheroes.org.uk/shop/

"Paul M. Cook" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> "Ophelia" > wrote in message
>>> ...
>>>> Anyone have any recipe for using them that is neither spicy nor
>>>> curried, please?
>>>
>>> Take a heavy pan, put peeled shrimps in it. Add pieces of butter. Add
>>> some salt and chopped parsley and garlic. Drizzle some nice white wine
>>> over it. Place under broiler for 5 minutes or until shrimp are cooked.
>>> Serve with fresh bread.
>>
>> Yumm that sounds good Thanks)
>
> Oh and the just a smidge of lemon at the table. A small amount brings it
> all together. Everyone overdoes the lemon.

Will do) Thanks)
--
http://www.helpforheroes.org.uk/shop/

On 2014-11-02 7:44 PM, Brooklyn1 wrote:
> notbob wrote:
>> Sky wrote:
>>
>>> shrimp & (???) quiche or omelette
>>
>> I once made a shrimp and bleu cheese quiche. It turned out good, but
>> the flavor profile was less than stunning.
>
> Seafood + Cheese = TIAD.

Yes, but I thought that advice came from a Chinese chef, and he would be
from a culture of lactose intolerant people.

> Shrimp + blue cheese = SMI (Stunning Mental Illness).

I would not bother with that one, but I had stir fried shrimp with
garlic, red pepper and asparagus last night topped with grated Parmesan.
It was delicious. The classic dish Coquilles St. Jacques is topped
with cheese. Cod au Gratin has cheddar on top.....

On Sunday, November 2, 2014 4:47:03 PM UTC-5, Sky wrote:
> On 11/2/2014 1:09 PM, wrote:
> > On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
> >> Anyone have any recipe for using them that is neither spicy nor curried,
> >> please?
> >
> > Shrimp St. Jacques.
> > Google for or just use your favorite Coquille St. Jacques
> > recipe, substituting shrimps for the scallops.
> >
> > Serve in crepes for something different.
> >
>
> shrimp scampi
> fried (butterflied) shrimp
> shrimp (butterflied) tempura
> shrimp fried rice
> boiled shrimp with cocktail sauce
> shrimp and grits/polenta
> shrimp salad (infinite versions)
> shrimp remoulade
> shrimp bisque
> shrimp newburg
> shrimp cakes
> stuffed shrimp
> shrimp creole
> shrimp etouffee
> shrimp eggs benedict
> shrimp & (???) quiche or omelette
>
> . . . . and many more, etc.
>
> Just think of the "shrimp" mantra that "Bubba" from the "Forrest Gump"
> movie says when describing the countless ways to prepare shrimp.
>
> Sky

BTW, there's a "Bubba Gump Shrimp Company Cookbook."

<http://www.amazon.com/Bubba-Gump-Shrimp-Co-Cookbook/dp/0848714792/ref=sr_1_1?s=books&ie=UTF8&qid=1415041434&sr=1-1&keywords=bubba+gump+shrimp+cookbook>

I picked up a copy at a local library book sale for a dollar.

It actually has many good shrimp recipes, as the reviews in the
Amazon listing indicate. If a copy happens to drift by you,
I'd recommend grabbing it.

--
Silvar Beitel

On 11/3/2014 1:10 PM, wrote:
> On Sunday, November 2, 2014 4:47:03 PM UTC-5, Sky wrote:
>> On 11/2/2014 1:09 PM, wrote:
>>> On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
>>>> Anyone have any recipe for using them that is neither spicy nor curried,
>>>> please?
>>>
>>> Shrimp St. Jacques.
>>> Google for or just use your favorite Coquille St. Jacques
>>> recipe, substituting shrimps for the scallops.
>>>
>>> Serve in crepes for something different.
>>>
>>
>> shrimp scampi
>> fried (butterflied) shrimp
>> shrimp (butterflied) tempura
>> shrimp fried rice
>> boiled shrimp with cocktail sauce
>> shrimp and grits/polenta
>> shrimp salad (infinite versions)
>> shrimp remoulade
>> shrimp bisque
>> shrimp newburg
>> shrimp cakes
>> stuffed shrimp
>> shrimp creole
>> shrimp etouffee
>> shrimp eggs benedict
>> shrimp & (???) quiche or omelette
>>
>> . . . . and many more, etc.
>>
>> Just think of the "shrimp" mantra that "Bubba" from the "Forrest Gump"
>> movie says when describing the countless ways to prepare shrimp.
>>
>> Sky
>
> BTW, there's a "Bubba Gump Shrimp Company Cookbook."
>
> <http://www.amazon.com/Bubba-Gump-Shrimp-Co-Cookbook/dp/0848714792/ref=sr_1_1?s=books&ie=UTF8&qid=1415041434&sr=1-1&keywords=bubba+gump+shrimp+cookbook>
>
> I picked up a copy at a local library book sale for a dollar.
>
> It actually has many good shrimp recipes, as the reviews in the
> Amazon listing indicate. If a copy happens to drift by you,
> I'd recommend grabbing it.
>

I have it. Got it years ago from the very nice gentleman, now deceased,
who had a website full of cookbooks in Mastercook format.

I may be able to convert it to PDF. If anyone wants it, I'll try to
convert it.

--
From somewhere very deep in the heart of Texas

> wrote in message
...

> BTW, there's a "Bubba Gump Shrimp Company Cookbook."
>
> <http://www.amazon.com/Bubba-Gump-Shrimp-Co-Cookbook/dp/0848714792/ref=sr_1_1?s=books&ie=UTF8&qid=1415041434&sr=1-1&keywords=bubba+gump+shrimp+cookbook>
>
> I picked up a copy at a local library book sale for a dollar.
>
> It actually has many good shrimp recipes, as the reviews in the
> Amazon listing indicate. If a copy happens to drift by you,
> I'd recommend grabbing it.

Thanks, I'll have a look)
--
http://www.helpforheroes.org.uk/shop/

"Janet Wilder" > wrote in message
web.com...

> I have it. Got it years ago from the very nice gentleman, now deceased,
> who had a website full of cookbooks in Mastercook format.
>
> I may be able to convert it to PDF. If anyone wants it, I'll try to
> convert it.

Gosh! Yes please if you have the time????


--
http://www.helpforheroes.org.uk/shop/

On Sunday, November 2, 2014 12:45:21 PM UTC-7, % wrote:
> Ophelia wrote:
> > Anyone have any recipe for using them that is neither spicy nor
> > curried, please?
>
> hi

Get lost you little creep.

On Sun, 2 Nov 2014 17:33:31 -0000, "Ophelia"
> wrote:

> Anyone have any recipe for using them that is neither spicy nor curried,
> please?

Watching Food TV and saw a shrimp recipe that you'll probably like.
Salt and pepper the raw (peeled) shrimp and saute them in a hot pan
(that one was non-stick) with maybe a tablespoon of olive oil. Don't
crowd the pan, so you'll sear them and not boil them. Turn the shrimp
as soon as the pan side turns pink - about 2 minutes per side for huge
shrimp and less time as they get smaller. When the second side is
cooked, add pesto to the pan, stir and remove to the serving dish.
Use commercial pesto if you need to. I would not put mint in mine and
I'd use more garlic if I made it myself. Serve with a simple
linguine. Recipes are here
http://www.cookingchanneltv.com/show...favorites.html

--

Never trust a dog to watch your food.

"sf" > wrote in message
news
> On Sun, 2 Nov 2014 17:33:31 -0000, "Ophelia"
> > wrote:
>
>> Anyone have any recipe for using them that is neither spicy nor curried,
>> please?
>
> Watching Food TV and saw a shrimp recipe that you'll probably like.
> Salt and pepper the raw (peeled) shrimp and saute them in a hot pan
> (that one was non-stick) with maybe a tablespoon of olive oil. Don't
> crowd the pan, so you'll sear them and not boil them. Turn the shrimp
> as soon as the pan side turns pink - about 2 minutes per side for huge
> shrimp and less time as they get smaller. When the second side is
> cooked, add pesto to the pan, stir and remove to the serving dish.
> Use commercial pesto if you need to. I would not put mint in mine and
> I'd use more garlic if I made it myself. Serve with a simple
> linguine. Recipes are here
> http://www.cookingchanneltv.com/show...favorites.html

Cool, thanks)

http://www.helpforheroes.org.uk/shop/

On 11/03/2014 11:29 AM, Janet Wilder wrote:
> On 11/3/2014 1:10 PM, wrote:
>> On Sunday, November 2, 2014 4:47:03 PM UTC-5, Sky wrote:
>>> On 11/2/2014 1:09 PM, wrote:
>>>> On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
>>>>> Anyone have any recipe for using them that is neither spicy nor
>>>>> curried,
>>>>> please?
>>>>
>>>> Shrimp St. Jacques.
>>>> Google for or just use your favorite Coquille St. Jacques
>>>> recipe, substituting shrimps for the scallops.
>>>>
>>>> Serve in crepes for something different.
>>>>
>>>
>>> shrimp scampi
>>> fried (butterflied) shrimp
>>> shrimp (butterflied) tempura
>>> shrimp fried rice
>>> boiled shrimp with cocktail sauce
>>> shrimp and grits/polenta
>>> shrimp salad (infinite versions)
>>> shrimp remoulade
>>> shrimp bisque
>>> shrimp newburg
>>> shrimp cakes
>>> stuffed shrimp
>>> shrimp creole
>>> shrimp etouffee
>>> shrimp eggs benedict
>>> shrimp & (???) quiche or omelette
>>>
>>> . . . . and many more, etc.
>>>
>>> Just think of the "shrimp" mantra that "Bubba" from the "Forrest Gump"
>>> movie says when describing the countless ways to prepare shrimp.
>>>
>>> Sky
>>
>> BTW, there's a "Bubba Gump Shrimp Company Cookbook."
>>
>> <http://www.amazon.com/Bubba-Gump-Shrimp-Co-Cookbook/dp/0848714792/ref=sr_1_1?s=books&ie=UTF8&qid=1415041434&sr=1-1&keywords=bubba+gump+shrimp+cookbook>
>>
>>
>> I picked up a copy at a local library book sale for a dollar.
>>
>> It actually has many good shrimp recipes, as the reviews in the
>> Amazon listing indicate. If a copy happens to drift by you,
>> I'd recommend grabbing it.
>>
>
> I have it. Got it years ago from the very nice gentleman, now deceased,
> who had a website full of cookbooks in Mastercook format.
>
> I may be able to convert it to PDF. If anyone wants it, I'll try to
> convert it.
>

Could you make a straight text copy of it available for download
somewhere? I'd like to try to convert it to .epub format.

Thanks in advance

On 11/3/2014 2:58 PM, Whirled Peas wrote:
> On 11/03/2014 11:29 AM, Janet Wilder wrote:
>> On 11/3/2014 1:10 PM, wrote:
>>> On Sunday, November 2, 2014 4:47:03 PM UTC-5, Sky wrote:
>>>> On 11/2/2014 1:09 PM, wrote:
>>>>> On Sunday, November 2, 2014 12:33:41 PM UTC-5, Ophelia wrote:
>>>>>> Anyone have any recipe for using them that is neither spicy nor
>>>>>> curried,
>>>>>> please?
>>>>>
>>>>> Shrimp St. Jacques.
>>>>> Google for or just use your favorite Coquille St. Jacques
>>>>> recipe, substituting shrimps for the scallops.
>>>>>
>>>>> Serve in crepes for something different.
>>>>>
>>>>
>>>> shrimp scampi
>>>> fried (butterflied) shrimp
>>>> shrimp (butterflied) tempura
>>>> shrimp fried rice
>>>> boiled shrimp with cocktail sauce
>>>> shrimp and grits/polenta
>>>> shrimp salad (infinite versions)
>>>> shrimp remoulade
>>>> shrimp bisque
>>>> shrimp newburg
>>>> shrimp cakes
>>>> stuffed shrimp
>>>> shrimp creole
>>>> shrimp etouffee
>>>> shrimp eggs benedict
>>>> shrimp & (???) quiche or omelette
>>>>
>>>> . . . . and many more, etc.
>>>>
>>>> Just think of the "shrimp" mantra that "Bubba" from the "Forrest Gump"
>>>> movie says when describing the countless ways to prepare shrimp.
>>>>
>>>> Sky
>>>
>>> BTW, there's a "Bubba Gump Shrimp Company Cookbook."
>>>
>>> <http://www.amazon.com/Bubba-Gump-Shrimp-Co-Cookbook/dp/0848714792/ref=sr_1_1?s=books&ie=UTF8&qid=1415041434&sr=1-1&keywords=bubba+gump+shrimp+cookbook>
>>>
>>>
>>>
>>> I picked up a copy at a local library book sale for a dollar.
>>>
>>> It actually has many good shrimp recipes, as the reviews in the
>>> Amazon listing indicate. If a copy happens to drift by you,
>>> I'd recommend grabbing it.
>>>
>>
>> I have it. Got it years ago from the very nice gentleman, now deceased,
>> who had a website full of cookbooks in Mastercook format.
>>
>> I may be able to convert it to PDF. If anyone wants it, I'll try to
>> convert it.
>>
>
> Could you make a straight text copy of it available for download
> somewhere? I'd like to try to convert it to .epub format.
>
> Thanks in advance

I did make a text folder of the Bubba Gump cookbook. I have nowhere to
put it for download. I think I can email it.

Anyone who wants it email me at kelliepoodle at yahoo dot com.

Ophelia, I'm going to try to email it to you tonight.

--
From somewhere very deep in the heart of Texas

On Mon, 03 Nov 2014 21:38:36 -0600, Janet Wilder >
wrote:

> I did make a text folder of the Bubba Gump cookbook. I have nowhere to
> put it for download. I think I can email it.

You could put it on Google Drive and share it.

--

Never trust a dog to watch your food.

"Janet Wilder" > wrote in message
eb.com...

> I did make a text folder of the Bubba Gump cookbook. I have nowhere to
> put it for download. I think I can email it.
>
> Anyone who wants it email me at kelliepoodle at yahoo dot com.
>
> Ophelia, I'm going to try to email it to you tonight.

And a great success it is too)



--
http://www.helpforheroes.org.uk/shop/

> wrote in message
...
> On Mon, 03 Nov 2014 21:21:33 -0800, sf > wrote:
>
>>On Mon, 03 Nov 2014 21:38:36 -0600, Janet Wilder >
>>wrote:
>>
>>> I did make a text folder of the Bubba Gump cookbook. I have nowhere to
>>> put it for download. I think I can email it.
>>
>>You could put it on Google Drive and share it.
>
> Or Drop Box

The way she sent them to me is just fine so I don't think she needs to mess
about with anything else. It was good of her to sort it out the way she has
and I am very pleased to have them.



--
http://www.helpforheroes.org.uk/shop/

On 11/3/2014 11:21 PM, sf wrote:
> On Mon, 03 Nov 2014 21:38:36 -0600, Janet Wilder >
> wrote:
>
>> I did make a text folder of the Bubba Gump cookbook. I have nowhere to
>> put it for download. I think I can email it.
>
> You could put it on Google Drive and share it.
>

I'd rather not do it in a public media. Copyrights and all that. :-)

--
From somewhere very deep in the heart of Texas

On 11/4/2014 6:24 AM, Ophelia wrote:
>
>
> > wrote in message
> ...
>> On Mon, 03 Nov 2014 21:21:33 -0800, sf > wrote:
>>
>>> On Mon, 03 Nov 2014 21:38:36 -0600, Janet Wilder >
>>> wrote:
>>>
>>>> I did make a text folder of the Bubba Gump cookbook. I have nowhere to
>>>> put it for download. I think I can email it.
>>>
>>> You could put it on Google Drive and share it.
>>
>> Or Drop Box
>
> The way she sent them to me is just fine so I don't think she needs to mess
> about with anything else. It was good of her to sort it out the way she
> has
> and I am very pleased to have them.
>
>
>
Thanks, O. That was the easiest way I could do it. I have Dropbox and
Google Drive, but I'm not sure about the "share" thing. I use them as
backup files or to make some files and photos portable to other devices.

--
From somewhere very deep in the heart of Texas

"Janet Wilder" > wrote in message
eb.com...
> On 11/4/2014 6:24 AM, Ophelia wrote:
>>
>>
>> > wrote in message
>> ...
>>> On Mon, 03 Nov 2014 21:21:33 -0800, sf > wrote:
>>>
>>>> On Mon, 03 Nov 2014 21:38:36 -0600, Janet Wilder >
>>>> wrote:
>>>>
>>>>> I did make a text folder of the Bubba Gump cookbook. I have nowhere
>>>>> to
>>>>> put it for download. I think I can email it.
>>>>
>>>> You could put it on Google Drive and share it.
>>>
>>> Or Drop Box
>>
>> The way she sent them to me is just fine so I don't think she needs to
>> mess
>> about with anything else. It was good of her to sort it out the way she
>> has
>> and I am very pleased to have them.
>>
>>
>>
> Thanks, O. That was the easiest way I could do it. I have Dropbox and
> Google Drive, but I'm not sure about the "share" thing. I use them as
> backup files or to make some files and photos portable to other devices.

Well, I guess everyone has email, so ... )


--
http://www.helpforheroes.org.uk/shop/

On Tue, 4 Nov 2014 14:11:51 -0000, "Ophelia"
> wrote:

>
>
> "Janet Wilder" > wrote in message
> eb.com...
> > On 11/4/2014 6:24 AM, Ophelia wrote:
> >>
> >>
> >> > wrote in message
> >> ...
> >>> On Mon, 03 Nov 2014 21:21:33 -0800, sf > wrote:
> >>>
> >>>> On Mon, 03 Nov 2014 21:38:36 -0600, Janet Wilder >
> >>>> wrote:
> >>>>
> >>>>> I did make a text folder of the Bubba Gump cookbook. I have nowhere
> >>>>> to
> >>>>> put it for download. I think I can email it.
> >>>>
> >>>> You could put it on Google Drive and share it.
> >>>
> >>> Or Drop Box
> >>
> >> The way she sent them to me is just fine so I don't think she needs to
> >> mess
> >> about with anything else. It was good of her to sort it out the way she
> >> has
> >> and I am very pleased to have them.
> >>
> >>
> >>
> > Thanks, O. That was the easiest way I could do it. I have Dropbox and
> > Google Drive, but I'm not sure about the "share" thing. I use them as
> > backup files or to make some files and photos portable to other devices.
>
> Well, I guess everyone has email, so ... )

Email can choke on large files.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.