I had about a third of a bottle of passada to use up. There was a small
bag of shrimp in the freezer. I cooked some spaghetti. While the water
was heating up and then the pasta cooking I sauteed the shrimp in olive
oil with a small pinch of chili flakes, a lot of chopped garlic and some
finely shopped red pepper. When the shrimp was cooked I removed it and
added the passada and along with some dried oregano and fresh basil.
The pasta was added to the pan of sauce, a little of the pasta water
added and all stirred together. Pasta was plated up, reserving a little
sauce. I added the shrimp to that left over sauce and then served it on
top of the pasta.
It was surprisingly good.

SOn Wed, 27 Jan 2021 19:00:43 -0500, Dave Smith
> wrote:

>I had about a third of a bottle of passada to use up. There was a small
>bag of shrimp in the freezer. I cooked some spaghetti. While the water
>was heating up and then the pasta cooking I sauteed the shrimp in olive
>oil with a small pinch of chili flakes, a lot of chopped garlic and some
>finely shopped red pepper. When the shrimp was cooked I removed it and
>added the passada and along with some dried oregano and fresh basil.
>The pasta was added to the pan of sauce, a little of the pasta water
>added and all stirred together. Pasta was plated up, reserving a little
>sauce. I added the shrimp to that left over sauce and then served it on
>top of the pasta.
>It was surprisingly good.

I would eat that. Sounds good.
Janet US

In article >, writes:
>I had about a third of a bottle of passada to use up. There was a small
>bag of shrimp in the freezer. I cooked some spaghetti. While the water
>was heating up and then the pasta cooking I sauteed the shrimp in olive
>oil with a small pinch of chili flakes, a lot of chopped garlic and some
>finely shopped red pepper. When the shrimp was cooked I removed it and
>added the passada and along with some dried oregano and fresh basil.
>The pasta was added to the pan of sauce, a little of the pasta water
>added and all stirred together. Pasta was plated up, reserving a little
>sauce. I added the shrimp to that left over sauce and then served it on
>top of the pasta.
>It was surprisingly good.

Not surprising to me. I can imagine the entire flavor profile and wish I had
been there. How large were your shrimp?


Orlando Enrique Fiol
Charlotte, North Carolina
Professional Pianist/Keyboardist, Percussionist and Pedagogue
Ph.D. in Music theory
University of Pennsylvania: November, 2018

On 2021-01-27 9:19 p.m., Orlando Enrique Fiol wrote:
> In article >, writes:
>> I had about a third of a bottle of passada to use up. There was a small
>> bag of shrimp in the freezer. I cooked some spaghetti. While the water
>> was heating up and then the pasta cooking I sauteed the shrimp in olive
>> oil with a small pinch of chili flakes, a lot of chopped garlic and some
>> finely shopped red pepper. When the shrimp was cooked I removed it and
>> added the passada and along with some dried oregano and fresh basil.
>> The pasta was added to the pan of sauce, a little of the pasta water
>> added and all stirred together. Pasta was plated up, reserving a little
>> sauce. I added the shrimp to that left over sauce and then served it on
>> top of the pasta.
>> It was surprisingly good.
>
> Not surprising to me. I can imagine the entire flavor profile and wish I had
> been there. How large were your shrimp?
>
>
Not big enough. They were a 30-40 count. My wife bought them. I usually
buy bigger shrimp. There are less to peel and they taste better.

Dave Smith wrote:
> I had about a third of a bottle of passada to use up. There was a small
> bag of shrimp in the freezer. I cooked some spaghetti. While the water
> was heating up and then the pasta cooking I sauteed the shrimp in olive
> oil with a small pinch of chili flakes, a lot of chopped garlic and some
> finely shopped red pepper. When the shrimp was cooked I removed it and
> added the passada and along with some dried oregano and fresh basil.
> The pasta was added to the pan of sauce, a little of the pasta water
> added and all stirred together. Pasta was plated up, reserving a little
> sauce. I added the shrimp to that left over sauce and then served it on
> top of the pasta.
> It was surprisingly good.

all sounds fine with me.


songbird

On Wednesday, January 27, 2021 at 2:00:48 PM UTC-10, Dave Smith wrote:
> I had about a third of a bottle of passada to use up. There was a small
> bag of shrimp in the freezer. I cooked some spaghetti. While the water
> was heating up and then the pasta cooking I sauteed the shrimp in olive
> oil with a small pinch of chili flakes, a lot of chopped garlic and some
> finely shopped red pepper. When the shrimp was cooked I removed it and
> added the passada and along with some dried oregano and fresh basil.
> The pasta was added to the pan of sauce, a little of the pasta water
> added and all stirred together. Pasta was plated up, reserving a little
> sauce. I added the shrimp to that left over sauce and then served it on
> top of the pasta.
> It was surprisingly good.

I made a shrimp and spinach quiche the other day. The raw shrimp was boiled in water to cook it first then chopped. It was okay but that shrimp flavor was pretty strong. There was kind of weird. There was some bacon, wasabi, and sriracha in there too but I couldn't taste any of that.

This morning I had a loco moco at a pancake house. I shared it with my wife.. I thought it was a beautiful thing but the waitress came back with another fried egg to make amends for a broken yolk on the egg. Hopefully, the cook did not have to commit harakiri for this loss of face.
My wife and I ate it off of the same plate. The waitress asked if we wanted another plate but we said "No need." The waitress said "Tastes mo betta that way." That was cute. Of course, I understand that that would be totally unacceptable on the mainland. I gots to watch my step on the mainland.

https://photos.app.goo.gl/Ub8yZKrHFqP56vqz5

On Thursday, January 28, 2021 at 12:56:10 AM UTC-5, dsi1 wrote:
> On Wednesday, January 27, 2021 at 2:00:48 PM UTC-10, Dave Smith wrote:
> > I had about a third of a bottle of passada to use up. There was a small
> > bag of shrimp in the freezer. I cooked some spaghetti. While the water
> > was heating up and then the pasta cooking I sauteed the shrimp in olive
> > oil with a small pinch of chili flakes, a lot of chopped garlic and some
> > finely shopped red pepper. When the shrimp was cooked I removed it and
> > added the passada and along with some dried oregano and fresh basil.
> > The pasta was added to the pan of sauce, a little of the pasta water
> > added and all stirred together. Pasta was plated up, reserving a little
> > sauce. I added the shrimp to that left over sauce and then served it on
> > top of the pasta.
> > It was surprisingly good.
> I made a shrimp and spinach quiche the other day. The raw shrimp was boiled in water to cook it first then chopped. It was okay but that shrimp flavor was pretty strong. There was kind of weird. There was some bacon, wasabi, and sriracha in there too but I couldn't taste any of that.
>
> This morning I had a loco moco at a pancake house. I shared it with my wife. I thought it was a beautiful thing but the waitress came back with another fried egg to make amends for a broken yolk on the egg. Hopefully, the cook did not have to commit harakiri for this loss of face.
> My wife and I ate it off of the same plate. The waitress asked if we wanted another plate but we said "No need." The waitress said "Tastes mo betta that way." That was cute. Of course, I understand that that would be totally unacceptable on the mainland. I gots to watch my step on the mainland.

Bullshit. Married couples eat off each other's plates in restaurants all the time.

Cindy Hamilton

On Thu, 28 Jan 2021 02:10:38 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, January 28, 2021 at 12:56:10 AM UTC-5, dsi1 wrote:
>> On Wednesday, January 27, 2021 at 2:00:48 PM UTC-10, Dave Smith wrote:
>> > I had about a third of a bottle of passada to use up. There was a small
>> > bag of shrimp in the freezer. I cooked some spaghetti. While the water
>> > was heating up and then the pasta cooking I sauteed the shrimp in olive
>> > oil with a small pinch of chili flakes, a lot of chopped garlic and some
>> > finely shopped red pepper. When the shrimp was cooked I removed it and
>> > added the passada and along with some dried oregano and fresh basil.
>> > The pasta was added to the pan of sauce, a little of the pasta water
>> > added and all stirred together. Pasta was plated up, reserving a little
>> > sauce. I added the shrimp to that left over sauce and then served it on
>> > top of the pasta.
>> > It was surprisingly good.
>> I made a shrimp and spinach quiche the other day. The raw shrimp was boiled in water to cook it first then chopped. It was okay but that shrimp flavor was pretty strong. There was kind of weird. There was some bacon, wasabi, and sriracha in there too but I couldn't taste any of that.
>>
>> This morning I had a loco moco at a pancake house. I shared it with my wife. I thought it was a beautiful thing but the waitress came back with another fried egg to make amends for a broken yolk on the egg. Hopefully, the cook did not have to commit harakiri for this loss of face.
>> My wife and I ate it off of the same plate. The waitress asked if we wanted another plate but we said "No need." The waitress said "Tastes mo betta that way." That was cute. Of course, I understand that that would be totally unacceptable on the mainland. I gots to watch my step on the mainland.
>
>Bullshit. Married couples eat off each other's plates in restaurants all the time.
>
Yes. Unmarried couples too.
>

dsi1 wrote:
> I made a shrimp and spinach quiche the other day.
> The raw shrimp was boiled in water to cook it first then chopped.
> It was okay but that shrimp flavor was pretty strong.
> There was kind of weird.
> There was some bacon, wasabi, and sriracha in there too but I couldn't taste any of that.

Two comments about that. If the shrimp flavor was too strong, you just
used too much shrimp. Is that a bad thing though?

Second, as shrimp cooks so quickly, you shouldn't have boiled it first.
Just cooking chopped shrimp in a quiche is plenty of time to cook it.

Dave Smith wrote:

> They were a 30-40 count. My wife bought them. I usually
> buy bigger shrimp. There are less to peel and they taste better.

The medium shrimp (30-40) or (40-50) have the most flavor. I've noticed
this myself and have heard a few chefs say the same thing.
They are the perfect bite size to eat steamed or boiled, with or without
cocktail sauce.

The large shrimp are a bit milder and good to butterfly and cook in
garlic or some such dish.

The "popcorn" shrimp are good for salads and other cooking.

Whales like to scoop up and eat the even smaller ones.

On Thursday, January 28, 2021 at 4:10:41 AM UTC-6, Cindy Hamilton wrote:
> On Thursday, January 28, 2021 at 12:56:10 AM UTC-5, dsi1 wrote:
> > On Wednesday, January 27, 2021 at 2:00:48 PM UTC-10, Dave Smith wrote:
> > > I had about a third of a bottle of passada to use up. There was a small
> > > bag of shrimp in the freezer. I cooked some spaghetti. While the water
> > > was heating up and then the pasta cooking I sauteed the shrimp in olive
> > > oil with a small pinch of chili flakes, a lot of chopped garlic and some
> > > finely shopped red pepper. When the shrimp was cooked I removed it and
> > > added the passada and along with some dried oregano and fresh basil.
> > > The pasta was added to the pan of sauce, a little of the pasta water
> > > added and all stirred together. Pasta was plated up, reserving a little
> > > sauce. I added the shrimp to that left over sauce and then served it on
> > > top of the pasta.
> > > It was surprisingly good.
> > I made a shrimp and spinach quiche the other day. The raw shrimp was boiled in water to cook it first then chopped. It was okay but that shrimp flavor was pretty strong. There was kind of weird. There was some bacon, wasabi, and sriracha in there too but I couldn't taste any of that.
> >
> > This morning I had a loco moco at a pancake house. I shared it with my wife. I thought it was a beautiful thing but the waitress came back with another fried egg to make amends for a broken yolk on the egg. Hopefully, the cook did not have to commit harakiri for this loss of face.
> > My wife and I ate it off of the same plate. The waitress asked if we wanted another plate but we said "No need." The waitress said "Tastes mo betta that way." That was cute. Of course, I understand that that would be totally unacceptable on the mainland. I gots to watch my step on the mainland.
> Bullshit. Married couples eat off each other's plates in restaurants all the time.
>
I always eat the rest of the chicken off of my wife's drumsticks,
but that's usually at home.
>
> Cindy Hamilton

--Bryan

On Thu, 28 Jan 2021 07:10:06 -0500, Gary > wrote:

>dsi1 wrote:
>> I made a shrimp and spinach quiche the other day.
>> The raw shrimp was boiled in water to cook it first then chopped.
>> It was okay but that shrimp flavor was pretty strong.
>> There was kind of weird.
>> There was some bacon, wasabi, and sriracha in there too but I couldn't taste any of that.
>
>Two comments about that. If the shrimp flavor was too strong, you just
>used too much shrimp. Is that a bad thing though?

I agree. If I have shrimp (prawns rather), I want to taste shrimp. It
can't be too strong. Reminds me of Japanese who soak fish in milk
before they cook it, so it doesn't taste too fishy. As if Japanese
aren't fishy themselves.

>Second, as shrimp cooks so quickly, you shouldn't have boiled it first.
>Just cooking chopped shrimp in a quiche is plenty of time to cook it.

Shrimp deserves to be pan fried.

On Thursday, January 28, 2021 at 2:10:18 AM UTC-10, Gary wrote:
> dsi1 wrote:
> > I made a shrimp and spinach quiche the other day.
> > The raw shrimp was boiled in water to cook it first then chopped.
> > It was okay but that shrimp flavor was pretty strong.
> > There was kind of weird.
> > There was some bacon, wasabi, and sriracha in there too but I couldn't taste any of that.
> Two comments about that. If the shrimp flavor was too strong, you just
> used too much shrimp. Is that a bad thing though?
>
> Second, as shrimp cooks so quickly, you shouldn't have boiled it first.
> Just cooking chopped shrimp in a quiche is plenty of time to cook it.
The reason for cooking the shrimp is to prevent all the water in from weeping into the custard. I also added a couple of teaspoons of cornstarch into the mix. I do not like a weeping quiche. That's so sad.

On Thursday, January 28, 2021 at 5:24:30 AM UTC-10, Gary wrote:
> Dave Smith wrote:
>
> > They were a 30-40 count. My wife bought them. I usually
> > buy bigger shrimp. There are less to peel and they taste better.
> The medium shrimp (30-40) or (40-50) have the most flavor. I've noticed
> this myself and have heard a few chefs say the same thing.
> They are the perfect bite size to eat steamed or boiled, with or without
> cocktail sauce.
>
> The large shrimp are a bit milder and good to butterfly and cook in
> garlic or some such dish.
>
> The "popcorn" shrimp are good for salads and other cooking.
>
> Whales like to scoop up and eat the even smaller ones.

I used to work for a guy that owned a famous Chinese restaurant in Honolulu. We ate at his place one time and the stinkin' shrimp was so large that it repulsed me. I had to force myself to eat a single one. He and his wife were nice people.
https://www.bizjournals.com/pacific/...lain-name.html

On Thursday, January 28, 2021 at 12:10:41 AM UTC-10, Cindy Hamilton wrote:
> On Thursday, January 28, 2021 at 12:56:10 AM UTC-5, dsi1 wrote:
> > On Wednesday, January 27, 2021 at 2:00:48 PM UTC-10, Dave Smith wrote:
> > > I had about a third of a bottle of passada to use up. There was a small
> > > bag of shrimp in the freezer. I cooked some spaghetti. While the water
> > > was heating up and then the pasta cooking I sauteed the shrimp in olive
> > > oil with a small pinch of chili flakes, a lot of chopped garlic and some
> > > finely shopped red pepper. When the shrimp was cooked I removed it and
> > > added the passada and along with some dried oregano and fresh basil.
> > > The pasta was added to the pan of sauce, a little of the pasta water
> > > added and all stirred together. Pasta was plated up, reserving a little
> > > sauce. I added the shrimp to that left over sauce and then served it on
> > > top of the pasta.
> > > It was surprisingly good.
> > I made a shrimp and spinach quiche the other day. The raw shrimp was boiled in water to cook it first then chopped. It was okay but that shrimp flavor was pretty strong. There was kind of weird. There was some bacon, wasabi, and sriracha in there too but I couldn't taste any of that.
> >
> > This morning I had a loco moco at a pancake house. I shared it with my wife. I thought it was a beautiful thing but the waitress came back with another fried egg to make amends for a broken yolk on the egg. Hopefully, the cook did not have to commit harakiri for this loss of face.
> > My wife and I ate it off of the same plate. The waitress asked if we wanted another plate but we said "No need." The waitress said "Tastes mo betta that way." That was cute. Of course, I understand that that would be totally unacceptable on the mainland. I gots to watch my step on the mainland.
> Bullshit. Married couples eat off each other's plates in restaurants all the time.
>
> Cindy Hamilton
**** that shit man, you're just trying to get me in trouble by conning me into believing that sort of behavior is okay in the US of A. My guess is that you get your own plate when eating in restaurants.

On 2021-01-28 3:43 p.m., dsi1 wrote:
> On Thursday, January 28, 2021 at 5:24:30 AM UTC-10, Gary wrote:
>> Dave Smith wrote:

>> The large shrimp are a bit milder and good to butterfly and cook
>> in garlic or some such dish.
>>
>> The "popcorn" shrimp are good for salads and other cooking.
>>
>> Whales like to scoop up and eat the even smaller ones.
>
> I used to work for a guy that owned a famous Chinese restaurant in
> Honolulu. We ate at his place one time and the stinkin' shrimp was so
> large that it repulsed me. I had to force myself to eat a single one.
> He and his wife were nice people.

I like big shrimp. I usually cook shrimp with lots of garlic and other
things. They can be sauteed in butter or olive oil with the garlic (and
hot chili) or marinated in lemon juice1 and olive oil with garlic and
other stuff and grilled. They can be baked in the oven with butter and
garlic. They are usually much better with larger shrimp.

That being said, it may depend on the origin of the shrimp. Some shrimp
are better than others.

On Thursday, January 28, 2021 at 3:47:43 PM UTC-5, dsi1 wrote:
> On Thursday, January 28, 2021 at 12:10:41 AM UTC-10, Cindy Hamilton wrote:
> > On Thursday, January 28, 2021 at 12:56:10 AM UTC-5, dsi1 wrote:
> > > On Wednesday, January 27, 2021 at 2:00:48 PM UTC-10, Dave Smith wrote:
> > > > I had about a third of a bottle of passada to use up. There was a small
> > > > bag of shrimp in the freezer. I cooked some spaghetti. While the water
> > > > was heating up and then the pasta cooking I sauteed the shrimp in olive
> > > > oil with a small pinch of chili flakes, a lot of chopped garlic and some
> > > > finely shopped red pepper. When the shrimp was cooked I removed it and
> > > > added the passada and along with some dried oregano and fresh basil..
> > > > The pasta was added to the pan of sauce, a little of the pasta water
> > > > added and all stirred together. Pasta was plated up, reserving a little
> > > > sauce. I added the shrimp to that left over sauce and then served it on
> > > > top of the pasta.
> > > > It was surprisingly good.
> > > I made a shrimp and spinach quiche the other day. The raw shrimp was boiled in water to cook it first then chopped. It was okay but that shrimp flavor was pretty strong. There was kind of weird. There was some bacon, wasabi, and sriracha in there too but I couldn't taste any of that.
> > >
> > > This morning I had a loco moco at a pancake house. I shared it with my wife. I thought it was a beautiful thing but the waitress came back with another fried egg to make amends for a broken yolk on the egg. Hopefully, the cook did not have to commit harakiri for this loss of face.
> > > My wife and I ate it off of the same plate. The waitress asked if we wanted another plate but we said "No need." The waitress said "Tastes mo betta that way." That was cute. Of course, I understand that that would be totally unacceptable on the mainland. I gots to watch my step on the mainland..
> > Bullshit. Married couples eat off each other's plates in restaurants all the time.
> >
> > Cindy Hamilton
> **** that shit man, you're just trying to get me in trouble by conning me into believing that sort of behavior is okay in the US of A. My guess is that you get your own plate when eating in restaurants.

Hawaii is in the US of A.

Usually, yes, we each order something different and get our own plate. When we split
moo shu pork we get an extra plate because the logistics of wrapping on a shared
plate just wouldn't work.

But there's no cultural requirement for separate plates.

Cindy Hamilton

On 1/28/2021 4:22 PM, Cindy Hamilton wrote:
> On Thursday, January 28, 2021 at 3:47:43 PM UTC-5, dsi1 wrote:
>> On Thursday, January 28, 2021 at 12:10:41 AM UTC-10, Cindy Hamilton wrote:
>>> On Thursday, January 28, 2021 at 12:56:10 AM UTC-5, dsi1 wrote:
>>>>
>>>> My wife and I ate it off of the same plate. The waitress asked if we wanted another plate but we said "No need." The waitress said "Tastes mo betta that way." That was cute. Of course, I understand that that would be totally unacceptable on the mainland. I gots to watch my step on the mainland.
>>>
>>> Bullshit. Married couples eat off each other's plates in restaurants all the time.
>>>
>>> Cindy Hamilton
>> **** that shit man, you're just trying to get me in trouble by conning me into believing that sort of behavior is okay in the US of A. My guess is that you get your own plate when eating in restaurants.
>
> Hawaii is in the US of A.
>
It certainly is, much as he would like to believe otherwise.

> Usually, yes, we each order something different and get our own plate. When we split
> moo shu pork we get an extra plate because the logistics of wrapping on a shared
> plate just wouldn't work.
>
> But there's no cultural requirement for separate plates.
>
> Cindy Hamilton
>
He's always trying to drag race and cultural differences into things.
Then again, the only restaurants on the mainland I've ever seen him
mention actually eating in are chain restaurants that churn out the same
food day in, day out. It appears he has no real frame of reference but
he adores making sweeping statements about "the mainland".

You don't have to be a married couple to eat off the same plate in a
restaurant, either. I've shared a plate of nachos or other appetizer
type things in restaurants with friends without anyone asking for
separate plates. No one gives it a second thought.

Jill

On Thursday, January 28, 2021 at 11:22:05 AM UTC-10, Dave Smith wrote:
> On 2021-01-28 3:43 p.m., dsi1 wrote:
> > On Thursday, January 28, 2021 at 5:24:30 AM UTC-10, Gary wrote:
> >> Dave Smith wrote:
>
> >> The large shrimp are a bit milder and good to butterfly and cook
> >> in garlic or some such dish.
> >>
> >> The "popcorn" shrimp are good for salads and other cooking.
> >>
> >> Whales like to scoop up and eat the even smaller ones.
> >
> > I used to work for a guy that owned a famous Chinese restaurant in
> > Honolulu. We ate at his place one time and the stinkin' shrimp was so
> > large that it repulsed me. I had to force myself to eat a single one.
> > He and his wife were nice people.
> I like big shrimp. I usually cook shrimp with lots of garlic and other
> things. They can be sauteed in butter or olive oil with the garlic (and
> hot chili) or marinated in lemon juice1 and olive oil with garlic and
> other stuff and grilled. They can be baked in the oven with butter and
> garlic. They are usually much better with larger shrimp.
>
> That being said, it may depend on the origin of the shrimp. Some shrimp
> are better than others.
There was nothing wrong with the shrimp. My problem was with the concept of shrimp of outrageous size. Gee, I think I'll buy some shrimp for dinner tonight. Oddly enough, this island I'm on is famous for trucks that sell shrimp plate lunches.
https://www.youtube.com/watch?v=j_Gzg6-W2Q4