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WFDT?

Posted on 7/28/09 at 6:09 pm
Posted by Eddie Vedder
The South Plains
Member since Jan 2006
4438 posts
Posted on 7/28/09 at 6:09 pm
Chef. Paul's recipe for shrimp diane; serving w/ french bread...
Posted by OTIS2
NoLA
Member since Jul 2008
52599 posts
Posted on 7/28/09 at 8:09 pm to
quote:

Chef. Paul's recipe for shrimp diane; serving w/ french bread...
A great creation. One of our special meals.
Posted by OTIS2
NoLA
Member since Jul 2008
52599 posts
Posted on 7/28/09 at 8:12 pm to
Eddie, sorry I started another damn thread. I was posting from my phome and just didn't look hard enough for your start.
Posted by Eddie Vedder
The South Plains
Member since Jan 2006
4438 posts
Posted on 7/28/09 at 8:23 pm to
quote:

A great creation. One of our special meals


my first time making it; i've made chef paul's BBQ shrimp recipe several times (awesome!) but i wanted to try something a little different. was a big hit with the wife and i...will be making it again..
Posted by Eddie Vedder
The South Plains
Member since Jan 2006
4438 posts
Posted on 7/28/09 at 8:23 pm to
quote:

Eddie, sorry I started another damn thread. I was posting from my phome and just didn't look hard enough for your start


no problem; i posted in your thread and was just going to let this one die.
Posted by OTIS2
NoLA
Member since Jul 2008
52599 posts
Posted on 7/28/09 at 8:35 pm to
quote:

my first time making it;
Did you serve over pasta ?
Posted by Eddie Vedder
The South Plains
Member since Jan 2006
4438 posts
Posted on 7/28/09 at 8:40 pm to
quote:

Did you serve over pasta ?



no, just in a bowl with french bread to soak up the sauce. with all that butter, i'll already have to add a few extra miles to my morning run tomorrow...not sure i need the extra carbs of pasta....


but seriously, what type of pasta do you usually serve with it?
Posted by OTIS2
NoLA
Member since Jul 2008
52599 posts
Posted on 7/28/09 at 8:48 pm to
I use thin spaghetti most of the time, but I love linguini, too.Just use the pasta and cut back on the bread. Also, I've altered the cooking method a bit and I add the shrimp a bit later in the process to try and cut any risk of over cooking. Plus, I've reduced the stock I use by about a 1/3 and I cook over high heat to try and get that sauce reduced and incorporated quickly. Man, that's a great recipe...I'll have to cook it soon, now.
Posted by osunshine
Member since Jun 2008
2210 posts
Posted on 7/28/09 at 8:53 pm to
Took out some chick/sausage gumbo I had in the freezer.
Posted by Eddie Vedder
The South Plains
Member since Jan 2006
4438 posts
Posted on 7/28/09 at 8:54 pm to
awesome; thanks for the tips. i'll definitely be making it again.
This post was edited on 7/28/09 at 8:59 pm
Posted by Ole Geauxt
KnowLa.
Member since Dec 2007
50880 posts
Posted on 7/28/09 at 9:25 pm to
With all this action tonight, I can't remember what the hell we had for dinner!
Posted by OTIS2
NoLA
Member since Jul 2008
52599 posts
Posted on 7/28/09 at 9:29 pm to
quote:

Ole Geauxt
quote:

With all this action tonight, I can't remember what the hell we had for dinner!
I'll give you a tip...tomatoes were pert of the meal.
Posted by Ole Geauxt
KnowLa.
Member since Dec 2007
50880 posts
Posted on 7/28/09 at 9:31 pm to
quote:

...tomatoes were pert of the meal.
I'm about tired of them for 2009..
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